Description
This One-Pan Herb Roasted Vegetables & Chicken recipe offers a simple, flavorful, and healthy meal that combines tender, juicy chicken thighs with a medley of colorful roasted vegetables. Perfect for an easy weeknight dinner, it features aromatic herbs and spices that infuse the dish with savory depth while requiring minimal cleanup.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs (or breasts)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Vegetables
- 4 cups assorted vegetables (such as carrots, baby potatoes, Brussels sprouts, red onion, or bell peppers), cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and black pepper, to taste
Finishing
- 1 tablespoon lemon juice
- Fresh parsley, for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a large baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
- Prepare Herb Oil Mixture: In a small bowl, mix 2 tablespoons of olive oil with dried thyme, dried rosemary, garlic powder, onion powder, smoked paprika, salt, and black pepper to create a fragrant herb oil.
- Season Chicken: Pat the chicken pieces dry with paper towels to ensure crispy skin during roasting, then rub the herb oil mixture thoroughly over all sides of the chicken.
- Prepare Vegetables: Toss the bite-sized vegetables with the remaining 1 tablespoon of olive oil and season with salt and black pepper. Spread them evenly in a single layer on the prepared baking sheet.
- Combine Chicken and Vegetables: Nestle the seasoned chicken thighs among the vegetables on the baking sheet, ensuring space between pieces for even cooking.
- Roast: Place the baking sheet in the oven and roast for 35 to 45 minutes until the chicken is golden brown, cooked through to an internal temperature of 165°F (74°C), and the vegetables are tender and caramelized.
- Finish and Garnish: Remove from oven, drizzle everything with fresh lemon juice, and garnish with chopped fresh parsley if desired before serving.
Notes
- Cut vegetables into uniform sizes to ensure even roasting.
- For extra crispy chicken skin, switch the oven to broil and broil for the last 2–3 minutes, watching carefully to prevent burning.
- Feel free to swap dried herbs for Italian seasoning or add chili flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
