One Pan Herb Roasted Vegetables & Chicken

If you’re craving a meal that’s both comforting and healthy, this One Pan Herb Roasted Vegetables & Chicken is exactly what you need. It’s the perfect balance of juicy, tender chicken paired with a medley of roasted veggies, all coated in savory herbs and spices. The best part? It’s all made on one pan, meaning easy cleanup and minimal fuss. Whether you’re serving it for a family dinner or a cozy solo meal, this dish is a total winner. It’s flavorful, filling, and just what you need after a long day.

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

This recipe isn’t just a meal—it’s an experience. One pan, tons of flavor, and no need to mess up the kitchen. It’s a life-saver on busy weeknights or when you want something healthy but packed with flavor. Here’s why this recipe is a keeper:

Versatile: You can swap in your favorite veggies and herbs to suit your taste.
Budget-Friendly: Simple ingredients that won’t break the bank but still taste amazing.
Quick and Easy: Prep it in minutes, then let the oven do the work while you relax.
Customizable: Change up the veggies, use bone-in or boneless chicken, or try different seasonings to suit your mood.
Crowd-Pleasing: Everyone loves a hearty, flavorful dish, and this one is sure to please both adults and kids alike.

Ingredients in One Pan Herb Roasted Vegetables & Chicken

Here’s what you need to bring this flavorful dish to life:

Chicken Thighs or Breasts: Bone-in, skin-on chicken thighs give the dish the juiciest texture, but boneless breasts work just as well if you prefer a leaner option.

Carrots: These sweet, earthy vegetables add color, texture, and flavor to the mix.

Potatoes: Baby potatoes or regular ones, diced into chunks, make this meal filling and hearty.

Bell Peppers: A burst of color and sweetness to balance the savory chicken and other veggies.

Zucchini: Adds freshness and a mild flavor that pairs perfectly with the roasted veggies.

Olive Oil: Helps everything roast to golden perfection and adds a little richness.

Garlic: Minced garlic brings that irresistible aroma and a savory kick.

Dried Herbs (Rosemary, Thyme, Oregano): These classic herbs give the chicken and veggies a delicious, fragrant flavor.

Salt and Pepper: For seasoning the dish to perfection and enhancing all the natural flavors.

(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 flavorful, one-pan meal:

Preheat Your Oven: Start by preheating your oven to 400°F (200°C). This ensures that everything cooks evenly and gets that perfect golden-brown finish.

Prep the Chicken and Vegetables: Pat the chicken dry with paper towels, then season it generously with salt, pepper, and your dried herbs. In a large bowl, toss the carrots, potatoes, bell peppers, and zucchini with olive oil, minced garlic, salt, pepper, and more of the dried herbs. Make sure everything is evenly coated.

Assemble the Pan: Arrange the seasoned vegetables on a large baking sheet in a single layer. Place the chicken on top, skin-side up, so it can crisp up as it cooks.

Roast to Perfection: Roast everything in the preheated oven for 35-40 minutes, or until the chicken is fully cooked through and the vegetables are tender and caramelized. If using bone-in chicken thighs, make sure the internal temperature reaches 165°F (75°C).

Finishing Touches: Once the dish is out of the oven, let it rest for 5 minutes. This allows the juices to settle and keeps the chicken tender.

Serve and Enjoy: Serve the chicken alongside the roasted vegetables, and enjoy this one-pan wonder that’s full of flavor and easy to make!

Nutrition Facts

Servings: 4
Calories per serving: 350
(Note: approximate values)

Preparation Time

Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes

How to Serve One Pan Herb Roasted Vegetables & Chicken

This dish is filling on its own, but it can also be paired with a variety of sides to make it even more special. Here are a few serving suggestions to enhance your dining experience:

• Serve with a side of steamed green beans or a simple salad for extra veggies.
• Pair with a light drizzle of balsamic glaze or a squeeze of fresh lemon for an extra flavor boost.
• If you want something a bit more indulgent, a slice of crusty bread to soak up the juices would be perfect.

Additional Tips

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

• If you prefer crispy skin on the chicken, broil the dish for the last 2-3 minutes of cooking.
• Feel free to swap out the vegetables for whatever you have on hand—parsnips, sweet potatoes, or even Brussels sprouts work well!
• You can marinate the chicken for extra flavor if you have time, but it’s perfectly delicious without.
• Make sure to cut the vegetables into similar-sized pieces so they cook evenly.
• You can also add a sprinkle of fresh herbs like parsley or basil just before serving for a burst of color and flavor.

FAQ’s

1. Can I use chicken breasts instead of thighs?
Yes, you can. Just note that chicken breasts cook faster, so check for doneness after about 25-30 minutes.

2. Can I make this dish ahead of time?
Yes! You can prep everything the night before and store it in the fridge. When ready to cook, just pop it in the oven.

3. Can I use other vegetables?
Absolutely! Feel free to use your favorites—broccoli, cauliflower, or even sweet potatoes would work great.

4. How do I know when the chicken is cooked?
The internal temperature should reach 165°F (75°C). You can also cut into the thickest part of the chicken to ensure it’s no longer pink.

5. Can I make this without olive oil?
You can use another oil like avocado oil or even melted butter if you prefer.

6. Can I use fresh herbs instead of dried?
Yes, fresh herbs work wonderfully! Use about three times the amount of fresh herbs compared to dried herbs.

7. Can I cook this on a sheet pan instead of a baking dish?
Yes, a sheet pan is perfect for this recipe. Just make sure the ingredients are spread out in a single layer to ensure even roasting.

8. Can I freeze leftovers?
Yes! Store leftovers in an airtight container in the freezer for up to 3 months. Reheat in the oven for best results.

9. How do I store leftovers?
Keep leftovers in the fridge in an airtight container for up to 4 days. Reheat in the oven or microwave.

10. Can I add cheese to this dish?
Yes! Adding a sprinkle of shredded Parmesan or mozzarella during the last 5 minutes of cooking can give it a nice cheesy finish.

Conclusion

One Pan Herb Roasted Vegetables & Chicken is the perfect meal for any busy weeknight or relaxed weekend dinner. It’s simple, delicious, and easy to clean up—what’s not to love? With tender chicken and roasted veggies infused with savory herbs, this dish is both hearty and healthy. Give it a try, and I promise it’ll become a go-to in your meal rotation!

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