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Insanely Good One-Pan Herb Chicken & Roasted Veggie Bake

Insanely Good One-Pan Herb Chicken & Roasted Veggie Bake

Nora
Make dinner effortless and delicious with this Insanely Good One-Pan Herb Chicken & Roasted Veggie Bake. Tender, juicy chicken thighs roast alongside colorful vegetables, infused with garlic and fresh herbs for a rustic, homestyle flavor. This easy dinner recipe is perfect for weeknights, meal prep, or family gatherings. Enjoy a complete, comforting meal in just one pan—ideal for anyone looking for quick dinner ideas, easy recipes, and hearty food inspiration.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 4 people
Calories 420 kcal

Equipment

  • Baking sheet
  • Mixing Bowl
  • Parchment paper

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 lb baby potatoes, halved
  • 2 medium carrots, sliced
  • 1 cup cherry tomatoes
  • 1 medium red onion, cut into wedges
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp fresh rosemary, chopped
  • 1 tsp fresh thyme, chopped
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions
 

  • Wash and chop vegetables; pat chicken dry.
  • Toss vegetables with olive oil, garlic, herbs, salt, and pepper. Rub chicken with oil and seasoning.
  • Spread veggies on a baking sheet; place chicken on top. Roast at 425°F (220°C) for 40–45 minutes.
  • Broil 2–3 minutes for crispy skin if desired.
  • Let rest 5 minutes and serve warm.

Notes

Pat chicken dry for extra crispy skin. Swap vegetables as desired for variety.

Nutrition

Calories: 420kcalCarbohydrates: 18gProtein: 35gFat: 22gSaturated Fat: 6gCholesterol: 110mgSodium: 650mgFiber: 4gSugar: 5gVitamin A: 120IUVitamin C: 25mgCalcium: 40mgIron: 2mg
Keyword Easy dinner, meal prep, one-pan chicken, roasted vegetables, sheet pan dinner
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