One Pan Herb Roasted Vegetables & Chicken

Looking for a simple, wholesome dinner that’s packed with flavor and requires minimal cleanup? Say hello to One Pan Herb Roasted Vegetables & Chicken. This recipe is everything you want in a dinner—easy to make, full of vibrant vegetables, and seasoned with a perfect blend of fresh herbs that make it totally irresistible. The best part? Everything cooks on one pan, so you can sit back and relax while dinner practically makes itself.

Tender, juicy chicken thighs roast alongside a medley of colorful vegetables, all drizzled with olive oil and tossed with garlic, rosemary, thyme, and a bit of lemon. The result? A perfectly balanced, comforting meal with crispy edges, juicy chicken, and those caramelized veggies we all dream about. It’s healthy, hearty, and totally satisfying.

Why You’ll Love One Pan Herb Roasted Vegetables & Chicken

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a busy weeknight or a special dinner with loved ones, this dish will quickly become a favorite. Here’s why it’s a keeper:

Versatile: This recipe can be adjusted to suit whatever vegetables are in season or what you have in your pantry. Use sweet potatoes, carrots, bell peppers, or any veggie you love.

Budget-Friendly: With simple ingredients and no special tools required, you can make a big, hearty meal on a budget. No need for fancy cuts of meat or hard-to-find ingredients.

Quick and Easy: Prep the ingredients, toss them on a sheet pan, and let your oven do the work. Minimal effort for maximum flavor!

Customizable: Whether you like your chicken extra crispy or prefer a softer texture, this recipe can be easily adjusted to match your taste. Add a pinch of red pepper flakes if you like some heat, or squeeze fresh lemon juice on top for an extra burst of brightness.

Crowd-Pleasing: It’s the kind of meal that satisfies everyone, from picky eaters to food lovers. Plus, it looks beautiful on the plate with all those golden veggies and succulent chicken thighs.

Ingredients in One Pan Herb Roasted Vegetables & Chicken

Here’s what you’ll need to make this easy and flavorful dinner:

Chicken Thighs

The star of the dish! Bone-in, skin-on chicken thighs are perfect for roasting because they stay juicy and flavorful as they cook.

Baby Potatoes

These roast up beautifully, turning crispy on the outside while staying tender on the inside.

Carrots

Sweet and slightly caramelized when roasted, carrots are a perfect complement to the savory chicken.

Red Onion

Adds a little sweetness and depth of flavor as it softens and caramelizes in the oven.

Garlic

Fresh garlic gets roasted alongside the vegetables, infusing everything with a warm, savory aroma.

Fresh Rosemary & Thyme

These herbs add that unmistakable earthy fragrance and flavor that elevate the whole dish.

Olive Oil

A generous drizzle of olive oil helps everything crisp up in the oven and brings all the flavors together.

Lemon

Lemon zest and juice brighten everything up, cutting through the richness of the chicken and roasted vegetables.

Salt & Pepper

Basic seasoning that lets the natural flavors of the ingredients shine.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s dive into the steps to create this mouthwatering, one-pan dinner:

Preheat the Oven

Preheat your oven to 400°F (200°C). This high heat will help everything roast to perfection.

Prepare the Chicken

Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and a little bit of olive oil. Set them aside.

Prep the Vegetables

Cut the baby potatoes in half, slice the carrots into even rounds, and chop the red onion into wedges. Place all the veggies in a large bowl.

Season the Veggies

Add olive oil, garlic (minced or whole cloves), rosemary, thyme, lemon zest, and a pinch of salt and pepper to the veggies. Toss everything together to coat the vegetables evenly.

Arrange on a Sheet Pan

Spread the seasoned vegetables out evenly on a large sheet pan. Make space in the middle for the chicken thighs and place them skin-side up.

Roast to Perfection

Pop the sheet pan in the oven and roast for about 35-45 minutes, or until the chicken is golden and the vegetables are tender. If you want extra crispy skin on the chicken, broil for the last 2-3 minutes.

Squeeze Lemon & Serve

Once everything is roasted to perfection, squeeze fresh lemon juice over the chicken and veggies for that extra zing. Serve hot and enjoy!

How to Serve One Pan Herb Roasted Vegetables & Chicken

This dish is delicious on its own, but here are some serving suggestions to elevate your meal even further:

With a Fresh Salad: A simple green salad with a light vinaigrette will complement the richness of the chicken and vegetables perfectly.

With Crusty Bread: Serve with a warm, crusty loaf of bread to soak up the flavorful juices from the pan.

With Rice or Quinoa: Add a side of rice or quinoa for a more filling meal. The grains will soak up all that delicious herb-infused chicken juice.

With a Side of Garlic Butter: For an extra indulgent twist, serve the chicken and veggies with a side of garlic butter for dipping.

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Prep Ahead: You can chop the vegetables and season the chicken earlier in the day and refrigerate them until ready to cook. This will save time when you’re ready to roast.

Use Bone-In Chicken Breasts: If you prefer chicken breasts, you can easily swap them in for the thighs. Just make sure they are bone-in for juiciness.

Add More Veggies: Feel free to add any other root vegetables you have on hand, like parsnips, turnips, or even sweet potatoes.

Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the chicken crispy, or use the microwave for convenience.

Make It a Complete Meal: Add a side of roasted or steamed broccoli for a well-rounded, nutrient-packed meal.

FAQ Section

Q1: Can I use boneless chicken thighs instead of bone-in?
A1: Yes! Boneless chicken thighs cook faster, so check for doneness around the 30-minute mark.

Q2: Can I make this with chicken breasts instead?
A2: Absolutely! Just be sure to adjust the cooking time as chicken breasts cook faster than thighs.

Q3: Can I use frozen vegetables?
A3: Fresh vegetables work best for roasting, but if you’re in a pinch, you can use frozen veggies. Just be sure to thaw and pat them dry before roasting.

Q4: How can I make the chicken skin extra crispy?
A4: Broiling the chicken for the last 2-3 minutes of cooking will give you that beautiful crispy skin.

Q5: Can I use other herbs besides rosemary and thyme?
A5: Definitely! You could try oregano, sage, or even a sprinkle of Italian seasoning for a different flavor profile.

Q6: Can I add a sauce?
A6: For extra flavor, drizzle the roasted chicken and vegetables with balsamic glaze or a tangy mustard sauce before serving.

Q7: How can I make this recipe gluten-free?
A7: This recipe is naturally gluten-free, so no changes are needed!

Q8: Can I double the recipe?
A8: Yes! Just make sure you have enough room on your sheet pan, or use two pans for more space. You may need to extend the cooking time slightly.

Q9: Can I add potatoes with the skin on?
A9: Yes, keeping the skin on adds extra texture and flavor! Just make sure to scrub them clean before cutting them up.

Q10: Can I make this without garlic?
A10: Sure! You can leave out the garlic if you’re not a fan, or substitute it with garlic powder or shallots for a milder flavor.

Conclusion

One Pan Herb Roasted Vegetables & Chicken is the epitome of comfort food—easy, healthy, and full of rich, satisfying flavors. With just one pan, a few fresh ingredients, and a little time in the oven, you’ve got a meal that’s perfect for any night of the week. Whether you’re serving it for your family or prepping for a dinner party, this dish will impress everyone without stressing you out. So grab your sheet pan, and let’s get roasting!

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