Description
Looking for a cozy dinner idea that’s full of flavor but light on effort? This *One-Pan Herb Chicken & Roasted Veggie Bake* is your answer. Juicy chicken thighs, roasted seasonal veggies, and aromatic herbs all come together in one simple sheet pan. Whether you need a quick weeknight meal, a healthy dinner idea, or something to prep ahead, this easy recipe checks every box. It’s a top pick for food ideas that are nourishing, colorful, and soul-satisfying—plus, cleanup is a breeze!
Ingredients
3–4 bone-in, skin-on chicken thighs
2 bell peppers (any color), chopped
1 zucchini, chopped
3 medium Yukon Gold potatoes, chopped
1 red onion, sliced
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped fresh parsley or thyme (for garnish)
Instructions
1. Preheat your oven to 425°F (220°C) and chop all your vegetables into even-sized pieces.
2. Pat the chicken thighs dry with paper towels to help them crisp up during baking.
3. In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, garlic, salt, pepper, and dried herbs.
4. Rub the chicken with the remaining tablespoon of olive oil and season with salt, pepper, and more of the herb mix.
5. Spread vegetables out on a sheet pan in a single layer. Nestle chicken thighs on top, skin side up.
6. Roast in the oven for 40–45 minutes or until chicken reaches 165°F (74°C) and veggies are tender and golden.
7. Toss veggies halfway through roasting and rotate the pan for even cooking.
8. Remove from oven, garnish with fresh herbs, and let rest for 5 minutes before serving.
Notes
Use a large sheet pan to prevent crowding—this ensures everything roasts instead of steams.
Add quicker-cooking veggies like zucchini in the last 20 minutes to prevent overcooking.
A quick squeeze of lemon juice before serving adds brightness and brings all the flavors together.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate (¼ of recipe)
- Calories: 420
- Sugar: 5g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
Keywords: one-pan dinner, roasted chicken, sheet pan meal, easy recipe, healthy dinner