Herb Roasted Chicken and Vegetables Sheet Pan Meal
Herb Roasted Chicken and Vegetables Sheet Pan Meal is a comforting one-pan dish that combines juicy chicken thighs and a colorful array of seasonal vegetables. Infused with fragrant herbs like rosemary and thyme, this easy recipe promises a delicious meal perfect for busy weeknights or gatherings. With minimal prep and cleanup, you’ll savor every bite without the hassle.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in chicken thighs (skin-on)
- 2 cups carrots (chopped)
- 2 cups baby red potatoes (halved)
- 1 cup bell peppers (any color, chopped)
- 3 tbsp extra virgin olive oil
- 2 tsp fresh rosemary (chopped)
- 2 tsp fresh thyme (chopped)
- 4 garlic cloves (minced)
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat your oven to 425°F (220°C).
- Line a large baking sheet with parchment paper.
- In a bowl, combine chicken thighs with 2 tbsp olive oil, minced garlic, rosemary, thyme, salt, and pepper. Coat well.
- In another bowl, toss chopped carrots, potatoes, and bell peppers with remaining olive oil, salt, and pepper.
- Arrange seasoned chicken in the center of the baking sheet and surround it with vegetables.
- Roast in the preheated oven for 35-40 minutes until chicken reaches an internal temperature of at least 165°F (74°C).
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 90mg
Keywords: For added flavor, consider adding lemon wedges to the pan before roasting or swapping in seasonal vegetables like zucchini or Brussels sprouts for variety. Store leftovers in an airtight container in the fridge for up to three days; they're great reheated!