Insanely Good One-Pan Herb Chicken & Roasted Veggie Bake

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This one-pan herb chicken and roasted veggie bake is everything you want in a comforting yet healthy dinner. With golden chicken thighs, perfectly roasted potatoes, and a colorful array of bell peppers, zucchini, and carrots, it’s the kind of meal that looks impressive but is effortless to make. Every bite is coated in aromatic herbs and a light olive oil drizzle that brings out the natural sweetness of the veggies while keeping the chicken juicy and flavorful.

Whether you’re cooking for a busy weeknight dinner or prepping meals for the week, this dish does it all with minimal cleanup. The veggies roast alongside the chicken, soaking up all the savory juices and transforming into a caramelized, herby dream. Plus, it’s easy to customize with whatever vegetables you have on hand. Simple, satisfying, and downright delicious.

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What Kind of Chicken Should I Use?

For best results, use bone-in, skin-on chicken thighs. They stay moist in the oven and develop a gorgeous golden crust while the herbs bake into the skin. You can also use boneless thighs or even chicken breasts, but adjust the cook time accordingly so they don’t dry out.

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

Chicken Thighs: The main protein, rich and juicy, ideal for absorbing all those herbaceous flavors.

Yukon Gold Potatoes: These roast beautifully, turning creamy on the inside and crisp on the edges. They’re the perfect hearty base.

Bell Peppers (red, yellow, orange): Sweet and vibrant, they add both color and contrast in flavor to the dish.

Zucchini: Roasts down tender and soaks up the garlic-herb seasoning wonderfully.

Carrots: Their natural sweetness intensifies as they roast, complementing the savory chicken.

Olive Oil: Helps everything crisp up while delivering rich flavor.

Garlic: Freshly minced garlic infuses the entire dish with bold, aromatic depth.

Dried Herbs (thyme, rosemary, oregano): The backbone of the flavor profile—earthy, warm, and deeply savory.

Salt & Pepper: Essential for balancing and enhancing every other ingredient.

Fresh Parsley or Thyme (optional): A finishing touch for brightness and color.

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

Step 1: Preheat & Prep Your Pan

Start by preheating your oven to 425°F (220°C). Lightly grease a large sheet pan or line it with parchment paper for easier cleanup.

Step 2: Chop the Veggies

Cut the Yukon gold potatoes into bite-sized chunks. Slice the bell peppers and zucchini into thick strips, and peel and slice the carrots into rounds or half-moons. Place all the veggies in a large bowl.

Step 3: Season the Vegetables

Drizzle the veggies with olive oil, add minced garlic, salt, pepper, and a mix of dried herbs (thyme, rosemary, and oregano). Toss until everything is well-coated, then spread them out evenly on the sheet pan.

Step 4: Prepare the Chicken

Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and the same blend of herbs. You can also rub in a bit of olive oil and garlic for extra flavor.

Step 5: Nestle Chicken Among the Veggies

Place the seasoned chicken thighs skin-side up directly on top of the vegetables. Space them evenly for good air circulation and even roasting.

Step 6: Roast to Perfection

Bake in the preheated oven for 35 to 45 minutes, or until the chicken is cooked through (internal temp should hit 165°F/74°C) and the veggies are golden and tender.

Step 7: Optional Broil

For extra crispy chicken skin, broil on high for the last 2-3 minutes. Watch closely to avoid burning.

Step 8: Garnish and Serve

Remove from the oven, let it rest for 5 minutes, and sprinkle with fresh parsley or thyme if desired. Serve directly from the pan and enjoy your herb-infused, veggie-loaded masterpiece.

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

This dish is incredibly versatile when it comes to serving. Spoon it straight from the pan onto plates for a rustic, family-style dinner. Pair it with a simple green salad or some crusty bread to soak up those savory juices. For a lighter touch, a dollop of Greek yogurt or tzatziki on the side adds a refreshing contrast.

If you’re meal prepping, divide the chicken and veggies into airtight containers. It stores well in the fridge for up to 4 days. Just reheat in the microwave or oven until warmed through. The flavors deepen beautifully overnight, making leftovers even more satisfying.

To freeze, let everything cool completely, then portion into freezer-safe containers. Reheat in the oven at 350°F until hot. The veggies may soften slightly, but the flavors remain bold and delicious.

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Frequently Asked Questions

Can I use boneless chicken thighs or breasts instead?

Yes! Boneless cuts will cook faster, so reduce the oven time to 25-30 minutes and check for doneness early. Watch closely to prevent drying out.

Can I swap the vegetables?

Absolutely. Try broccoli, Brussels sprouts, sweet potatoes, or mushrooms. Just make sure to cut everything to similar sizes so they cook evenly.

How do I know when the chicken is fully cooked?

Use a meat thermometer. The internal temperature should read 165°F (74°C) at the thickest part of the chicken. The juices should also run clear.

Can I make this dish ahead of time?

You can prep everything in advance—chop the veggies, season the chicken, and store separately in the fridge for up to 24 hours. When ready, just assemble and roast.

What if I don’t have fresh herbs?

No problem. Dried herbs work perfectly in this recipe and are actually preferred for roasting. They infuse the dish with flavor without burning.

Can I double the recipe for a crowd?

Definitely. Use two sheet pans and rotate them halfway through cooking to ensure even roasting. Perfect for a casual gathering or meal prep for the week.

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Want More Chicken Dinner Ideas?

If you loved this One-Pan Herb Chicken & Roasted Veggie Bake, here are more mouthwatering chicken recipes you’ll definitely want to try next:

• Lemon Garlic Butter Chicken Bites with Savory Parmesan Linguine if you’re in the mood for bright citrus flavor with creamy pasta.
• Garlic Butter Chicken with Creamy Ricotta Alfredo Pasta for a cozy twist on Alfredo.
• Creamy Garlic Parmesan Tortellini with Chicken and Broccoli when you want comfort food with a veggie boost.
• One-Pot Creamy Spicy Cajun Chicken Sausage Mac for heat, spice, and serious creaminess.
• Garlic Parmesan Chicken and Potatoes for another easy, all-in-one oven-baked wonder.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dinner board so it’s always within reach when you need a wholesome, quick, and tasty meal.

And if you give it a try, I’d love to hear how it turned out. Did you add sweet potatoes? Use different herbs? Let’s swap notes!

You can find even more of my daily kitchen creations on my Pinterest: Life with Nina. Come follow along and get inspired for your next dinner win.

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