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.
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
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.
Notes
For crispier vegetables, avoid overcrowding the pan—use two pans if doubling the recipe.
You can prep veggies and marinate chicken a day ahead for quicker assembly.
Leftovers reheat best in the oven or air fryer to restore texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 375
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 105mg
Keywords: sheet pan dinner, roasted vegetables, one-pan chicken