Description
A quick, weeknight-friendly one-pan herb chicken and roasted veggie bake that delivers juicy chicken, caramelized vegetables, and minimal cleanup. Perfect for easy dinner, dinner ideas, and sheet pan meals—also great for meal prep, healthy recipes, and family-friendly food ideas.
Ingredients
4 bone-in skin-on chicken thighs
1½ lb baby potatoes, halved
3 medium carrots, sliced
1 large red onion, cut into wedges
2 bell peppers, sliced
4 cloves garlic, minced
3 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tsp fine sea salt
1 tsp freshly ground black pepper
Instructions
1. Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment.
2. Halve baby potatoes; slice carrots and bell peppers; cut red onion into wedges. Add all vegetables to the pan.
3. Drizzle vegetables with 2 tbsp olive oil; season with 1/2 tsp salt and 1/2 tsp pepper. Toss and spread out.
4. Pat chicken dry. Rub with 1 tbsp olive oil, rosemary, thyme, minced garlic, remaining 1/2 tsp salt, and remaining 1/2 tsp pepper.
5. Nestle chicken thighs skin-side up among vegetables, leaving space between pieces.
6. Roast 40–45 minutes until chicken reaches 165°F (74°C) and vegetables are tender and browned.
7. Rest 5 minutes. Spoon pan juices over chicken and vegetables and serve.
Notes
Dry chicken well and keep the skin-side up for crispy results.
Avoid crowding—use two pans if needed so vegetables roast, not steam.
Finish with lemon zest for brightness or add a pinch of smoked paprika for warmth.
- Prep Time: 15 minutes
- Cook Time: 40–45 minutes
- Category: Dinner / Main Course
- Method: Roasting (Sheet Pan)
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh + 1/4 pan vegetables
- Calories: 540
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 29 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 125 mg