Description
Looking for a comforting, flavorful dinner that requires minimal cleanup? This One-Pan Herb Chicken & Roasted Veggie Bake is exactly what you need. Perfect for busy weeknights, easy dinner ideas, or healthy meal prep, this sheet-pan wonder brings together juicy chicken thighs and colorful roasted vegetables tossed in garlic and fresh herbs. It’s an easy recipe that’s loaded with nutrients, simple steps, and the kind of food ideas you’ll want to make again and again. Whether you’re after a quick breakfast-style meal for dinner or wholesome dinner ideas that fit the whole family, this one-pan bake checks all the boxes.
Ingredients
4 bone-in, skin-on chicken thighs
3 medium Yukon gold potatoes, chopped
3 carrots, peeled and sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 zucchini, chopped
3 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme leaves
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional)
Instructions
1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Chop potatoes, carrots, bell peppers, and zucchini into bite-sized pieces.
3. In a bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, and paprika.
4. Toss vegetables in half the herb oil until well coated.
5. Rub remaining herb mixture over the chicken thighs, including under the skin.
6. Spread vegetables on the baking sheet and nestle chicken thighs on top, skin-side up.
7. Roast in the oven for 35–45 minutes until chicken skin is golden and internal temp hits 165°F.
8. Let rest 5 minutes before serving.
Notes
For crispier chicken skin, be sure to pat it dry before seasoning.
Cut vegetables in similar sizes to ensure even roasting.
Don’t crowd the pan—space allows better browning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 460
- Sugar: 6g
- Sodium: 520mg
- Fat: 27g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 110mg
Keywords: one-pan chicken, roasted veggies, easy dinner, healthy bake, sheet pan chicken