Name: Insanely Good One-Pan Herb Chicken & Roasted Veggie Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 boneless skinless chicken thighs; 3 cups chopped Yukon Gold or baby potatoes; 1 ½ cups chopped carrots; 1 cup chopped red bell pepper; 1 cup chopped yellow bell pepper; 1 medium zucchini, chopped; 3 tablespoons olive oil; 3 garlic cloves, minced; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; 1 teaspoon salt; ½ teaspoon black pepper

This one-pan herb chicken and roasted veggie bake is the kind of meal that hits every comfort note while still being fresh and wholesome. Juicy, golden chicken thighs are roasted with a vibrant mix of bell peppers, zucchini, carrots, and potatoes, all coated in a flavorful herb oil that infuses every bite with rustic goodness. It’s the kind of dish that fills your home with mouthwatering aromas and your plate with vibrant color.

Perfect for busy weeknights or laid-back Sunday dinners, this recipe is all about ease without compromise. You throw everything on a baking sheet, pop it in the oven, and let the magic happen while you relax. Minimal cleanup, maximum flavor, and a meal that’s sure to become a go-to favorite for the whole family.

What Kind of Chicken Should I Use?

Boneless skinless chicken thighs are the hero of this dish. They cook evenly, stay juicy, and soak up the herb marinade beautifully. If you prefer bone-in thighs or chicken breasts, you can use those—just adjust cooking time slightly to ensure they’re cooked through.

Ingredients for the Insanely Good One-Pan Herb Chicken & Roasted Veggie Bake

Chicken Thighs – Tender, flavorful, and perfect for roasting without drying out.

Potatoes – Choose Yukon Gold or baby potatoes. They crisp beautifully while staying fluffy inside.

Carrots – Bring sweetness and vibrant color that complement the savory herbs.

Bell Peppers – Red, yellow, or orange add sweetness and a pop of color.

Zucchini – Mild and juicy, it absorbs the herb oil and roasts beautifully.

Olive Oil – Helps crisp the veggies and carries all those herb flavors.

Garlic – Adds depth and aromatic richness to the marinade.

Fresh or Dried Herbs (Thyme, Rosemary, Oregano) – The real stars of the marinade, bringing earthy, aromatic notes.

Salt & Pepper – Simple seasonings that enhance all the natural flavors.

How To Make the Insanely Good One-Pan Herb Chicken & Roasted Veggie Bake

Step 1: Prep the Veggies

Wash and chop the potatoes, carrots, zucchini, and bell peppers into evenly-sized chunks so they roast at the same rate. You want them bite-sized but hearty.

Step 2: Make the Herb Marinade

In a large bowl, mix olive oil, minced garlic, chopped fresh herbs (or dried), salt, and pepper. This will be your all-purpose flavor base for both the chicken and veggies.

Step 3: Season the Chicken

Toss the chicken thighs in half of the herb marinade, coating them well. Let them sit while you prep the sheet pan to allow the flavors to absorb.

Step 4: Coat the Veggies

Add the chopped veggies to the remaining herb marinade. Toss everything until each piece is glistening with that savory herb oil.

Step 5: Arrange on Sheet Pan

Line a baking sheet with parchment paper or lightly grease it. Spread the veggies in an even layer, then nestle the chicken thighs on top, skin side up if using skin-on.

Step 6: Roast to Perfection

Bake at 425°F (220°C) for 35-40 minutes. The chicken should be golden and cooked through (internal temp 165°F), and the veggies tender with crispy edges.

Step 7: Garnish & Serve

Optional but recommended: sprinkle with extra fresh herbs or a drizzle of lemon juice right before serving to brighten the dish.

How to Serve and Store This One-Pan Herb Chicken & Roasted Veggie Bake

Serve this dish hot right out of the oven while the edges are still crispy and the chicken is juicy. Pair it with a crusty bread or a simple green salad for a complete meal. It’s also delicious with a drizzle of balsamic glaze or a sprinkle of crumbled feta for an extra layer of flavor.

For storing, let everything cool completely before transferring to airtight containers. It keeps well in the refrigerator for up to 4 days. Reheat in the oven or air fryer to retain the crisp texture, or microwave if you’re in a hurry. It’s a great make-ahead meal for lunches or busy evenings.

Frequently Asked Questions

What other vegetables can I use?

Feel free to swap in sweet potatoes, cherry tomatoes, Brussels sprouts, or mushrooms depending on what’s in season or what you love.

Can I make this dish ahead of time?

Absolutely! You can prep all the vegetables and marinate the chicken a day in advance. Store everything in the fridge and assemble right before roasting.

Is this recipe freezer-friendly?

Yes, the cooked dish can be frozen. Just let it cool completely, store in a freezer-safe container, and reheat in the oven. Fresh veggies may soften slightly, but the flavor stays fantastic.

Can I use boneless chicken breasts instead of thighs?

Yes, but check for doneness earlier since breasts cook faster and can dry out. Consider cutting them in half for more even cooking.

What’s the best way to get crispy vegetables?

Don’t overcrowd the pan, and make sure everything is in a single layer. Using high heat and convection settings also helps get that golden edge.

Can I double the recipe for a crowd?

Definitely! Just use two sheet pans and rotate them halfway through cooking for even roasting.

Want More Chicken Dinner Ideas?

If you loved this insanely good one-pan herb chicken, there are more crave-worthy meals you’ll want to try next:

Texas Roadhouse Butter Chicken Skillet for creamy, bold flavor straight from the skillet.
Sweet Garlic Chicken in the Crockpot if you want something low-effort and deeply flavorful.
Air Fryer Honey Butter Garlic Chicken Tenders for a crispy, sticky, finger-licking kind of dinner.
Creamy Garlic Marry Me Salmon for a seafood twist with the same kind of herby, comforting vibes.
Cheesy Baked Tortellini with Meat Sauce if you’re craving more cozy, oven-ready meals.

📌 Save this recipe to your Pinterest dinner board so you can revisit it when the craving for something comforting and easy hits.

And don’t forget to share how yours turned out! Did you swap in mushrooms or use sweet potatoes instead? Did you finish it with a drizzle of balsamic or maybe feta?

I’d love to hear your spin on it. Drop your thoughts in the comments, ask questions, or tag your dish if you share it online.

✨ For more daily recipes, check out my Pinterest board at Life with Jam and keep your meal inspiration going strong.

Insanely Good One-Pan Herb Chicken & Roasted Veggie Bake

Author: Jam Scott
Total Time: 55 minutes
Yield: 4 servings

Print Recipe

Description

This one-pan herb chicken and roasted veggie bake is a wholesome, colorful, and flavor-packed dinner made with tender chicken thighs, vibrant vegetables, and a rustic herb marinade. It’s perfect for busy nights or meal prep, all while delivering maximum comfort with minimal effort.

Instructions

1. Wash and chop the potatoes, carrots, zucchini, and bell peppers into evenly-sized chunks.

2. In a large bowl, combine olive oil, minced garlic, thyme, rosemary, oregano, salt, and pepper. Mix well to create the herb marinade.

3. Toss the chicken thighs in half of the herb marinade and set aside.

4. Add the chopped vegetables to the remaining marinade and toss to coat evenly.

5. Line a baking sheet with parchment or lightly grease it. Spread vegetables in a single layer and place chicken thighs on top.

6. Roast in a preheated oven at 425°F (220°C) for 35–40 minutes, until chicken is golden and cooked through (internal temp should reach 165°F) and vegetables are tender with crispy edges.

7. Optionally, garnish with fresh herbs or a squeeze of lemon juice before serving.