Description
Juicy, herb-crusted chicken thighs roasted to golden perfection with a medley of vibrant, caramelized vegetables—this one-pan chicken and roasted veggie bake is your go-to for a quick dinner, easy meal prep, or healthy dinner idea that satisfies the whole family. With minimal cleanup, wholesome ingredients, and bold flavors, it’s a recipe you’ll return to again and again. Ideal for easy dinners, meal prep lunches, and those needing weeknight dinner inspiration.
Ingredients
8 bone-in skin-on chicken thighs
3 tablespoons olive oil
1 ½ teaspoons salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 ½ teaspoons dried Italian seasoning
½ teaspoon smoked paprika
4–5 garlic cloves minced
1 tablespoon fresh thyme leaves or 1 teaspoon dried
3 medium potatoes chopped
2 large carrots chopped
2 bell peppers chopped
1 zucchini sliced
1 red onion cut into wedges
Optional: fresh parsley chopped for garnish
Optional: grated Parmesan for topping
Instructions
1. Preheat your oven to 425°F (220°C) and grease or line a sheet pan.
2. Pat the chicken thighs dry and set aside.
3. In a mixing bowl, whisk olive oil, salt, pepper, garlic powder, onion powder, Italian seasoning, smoked paprika, minced garlic, and thyme.
4. Add chicken thighs and toss to coat well. Let sit for 10 minutes.
5. Chop all vegetables into even-sized pieces.
6. In another bowl, toss the vegetables with a little olive oil, salt, pepper, and Italian seasoning.
7. Place chicken (skin side up) in the center of the sheet pan. Arrange veggies evenly around them.
8. Roast for 35–40 minutes, or until chicken reaches 165°F (74°C) and the skin is crispy.
9. Stir veggies once halfway through roasting.
10. Optional: Broil for 2–3 minutes at the end for extra crispiness.
11. Let rest 5 minutes. Garnish with parsley or Parmesan.
12. Serve hot and enjoy!
Notes
Use bone-in chicken thighs for extra flavor and moisture.
Cut vegetables into even-sized chunks for consistent roasting.
Don’t skip resting the chicken—it’s key for juicy meat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh + veggies
- Calories: 410
- Sugar: 5g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 29g
- Cholesterol: 105mg
Keywords: one pan dinner, herb chicken, roasted vegetables, easy weeknight dinner