Description
This one-pan herb chicken and roasted veggie bake is the ultimate easy dinner recipe. Featuring juicy herb-seasoned chicken thighs, crispy potatoes, roasted bell peppers, zucchini, and red onions, it’s a delicious sheet pan meal that’s perfect for busy weeknights or meal prep. A healthy and flavorful chicken dinner recipe you’ll want to save and repeat!
Ingredients
6 bone-in, skin-on chicken thighs
4 medium Yukon Gold potatoes, chopped
2 bell peppers (red and yellow), chopped
1 medium zucchini, chopped
1 red onion, sliced
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon Italian herb blend
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon fresh thyme leaves (optional)
Instructions
1. Preheat oven to 425°F (220°C).
2. Chop potatoes into cubes, bell peppers into chunks, zucchini into half-moons, and red onion into wedges.
3. Toss all vegetables with 2 tablespoons olive oil, half the garlic, and half the herb blend. Spread them evenly on a large sheet pan.
4. Pat chicken thighs dry. In a separate bowl, coat with 1 tablespoon olive oil, the remaining garlic, herb blend, salt, and pepper.
5. Nestle seasoned chicken among vegetables, skin side up.
6. Roast for 35–40 minutes or until chicken is cooked through and skin is golden.
7. Optionally broil for 2–3 minutes to crisp the skin further.
8. Remove from oven and sprinkle with fresh thyme if desired. Let rest for a few minutes before serving.
Notes
Cut all vegetables into similar sizes to ensure even roasting.
For crispier skin, avoid overcrowding the sheet pan.
Fresh herbs can be added after baking for a brighter flavor boost.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Chicken Dinner
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 115mg