Description
A one-pan herb chicken and roasted veggie bake packed with flavor, crispy skin, and caramelized vegetables. This easy sheet pan dinner is perfect for busy weeknights, featuring bone-in chicken thighs, rosemary, thyme, garlic, and lemon. Healthy, hearty, and low on cleanup.
Ingredients
4 bone-in, skin-on chicken thighs
3 large carrots
1 pound baby potatoes
2 medium zucchini
1 large red onion
4 garlic cloves
3 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 lemon
Instructions
1. Preheat oven to 425°F and line a large sheet pan with parchment or foil.
2. Drizzle olive oil on the pan to prevent sticking.
3. In a small bowl, mix 2 tbsp olive oil, garlic, rosemary, thyme, paprika, salt, and pepper.
4. Rub the herb mixture all over the chicken thighs, including under the skin.
5. Chop the carrots, potatoes, zucchini, and red onion into similar sizes.
6. Toss veggies in 1 tbsp olive oil, a pinch of salt, pepper, and some herbs.
7. Arrange the seasoned chicken skin-side up on the pan.
8. Spread veggies around the chicken in a single layer.
9. Roast for 40–45 minutes until chicken is golden and veggies are tender.
10. Squeeze fresh lemon juice over everything right after roasting.
Notes
This recipe is great for meal prep and holds up well in the fridge.
You can swap in sweet potatoes or butternut squash for fall flavor.
Add mushrooms or bell peppers to diversify the veggie base.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 1 chicken thigh with veggies)
- Calories: 470
- Sugar: 6g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 120mg