Description
A no-fuss, flavor-packed dinner featuring crispy herb chicken thighs and a colorful mix of roasted veggies—all made in one pan. Ideal for busy nights, easy clean-up, and perfect leftovers.
Ingredients
8 bone-in, skin-on chicken thighs
4 Yukon gold potatoes, cut into chunks
2 bell peppers (red and yellow), sliced
1 zucchini, sliced
3 carrots, peeled and sliced
3 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley or thyme (optional)
Instructions
1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. In a large bowl, toss potatoes, bell peppers, zucchini, and carrots with olive oil, garlic, dried herbs, salt, and pepper.
3. Spread seasoned veggies on the sheet pan.
4. Pat chicken dry, then season with salt, pepper, and herbs. Optionally rub with olive oil and garlic.
5. Place chicken thighs skin-side up over the vegetables.
6. Roast for 35 to 45 minutes until chicken is cooked through and veggies are golden.
7. For extra crisp skin, broil for 2–3 minutes at the end.
8. Let rest 5 minutes, garnish with fresh herbs, and serve.
Notes
Cut all vegetables to similar sizes for even cooking.
Don’t overcrowd the pan—use two pans if doubling the recipe.
Let the chicken rest before serving to retain juices.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 6g
- Sodium: 480mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 140mg
Keywords: one pan, herb chicken, roasted vegetables, easy dinner