Description
This One-Pan Herb Chicken & Roasted Veggie Bake is a flavorful and effortless meal featuring juicy, bone-in chicken thighs roasted alongside a vibrant mix of Yukon gold potatoes, bell peppers, zucchini, and carrots. Seasoned with a blend of garlic, thyme, rosemary, oregano, and fresh herbs, this dish delivers a perfect balance of savory herbs and tender vegetables, all cooked to golden perfection in a single pan for easy cleanup.
Ingredients
Scale
Chicken
- 8 bone-in, skin-on chicken thighs
Vegetables
- 4 Yukon gold potatoes, cut into chunks
- 2 bell peppers (red and yellow), sliced
- 1 zucchini, sliced
- 3 carrots, peeled and sliced
Seasoning
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley or thyme (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper to ensure easy cleanup and prevent sticking.
- Season Vegetables: In a large bowl, combine the potatoes, bell peppers, zucchini, and carrots. Toss them thoroughly with olive oil, minced garlic, dried thyme, rosemary, oregano, salt, and black pepper to coat evenly.
- Arrange Vegetables on Pan: Spread the seasoned vegetables evenly on the prepared sheet pan, creating a bed for the chicken to nest on.
- Prepare Chicken: Pat the chicken thighs dry with paper towels to promote crisp skin. Season generously with salt, pepper, and dried herbs. Optionally, rub the chicken with some olive oil and additional minced garlic for enhanced flavor.
- Place Chicken on Vegetables: Arrange the chicken thighs skin-side up over the bed of vegetables on the sheet pan, ensuring they are spaced evenly.
- Roast: Place the sheet pan in the oven and roast for 35 to 45 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the vegetables have softened and turned golden.
- Broil for Crispiness: For extra crispy skin, switch the oven to broil and cook the chicken for an additional 2 to 3 minutes, watching closely to avoid burning.
- Rest and Serve: Remove the pan from the oven and let the chicken rest for 5 minutes. Garnish with fresh parsley or thyme before serving for a bright, fresh finish.
Notes
- Bone-in, skin-on chicken thighs ensure juicy meat with crispy skin; boneless can be used but adjust cooking time accordingly.
- Ensure vegetables are cut into uniform pieces for even roasting.
- You can substitute or add other vegetables like Brussels sprouts or sweet potatoes.
- Use fresh herbs if available to enhance the aroma and flavor.
- Resting the chicken post-roast helps retain juices and makes it more tender.
- If using boneless chicken, reduce roasting time to 25-30 minutes and monitor doneness closely.
