Description
This One-Pan Herb Chicken & Roasted Veggie Bake is a healthy, easy, and flavorful dinner recipe perfect for weeknights. Loaded with seasoned chicken thighs, baby potatoes, and colorful veggies, all roasted together for minimal cleanup. A naturally gluten-free chicken sheet pan meal that’s great for meal prep and packed with fresh herbs and garlic.
Ingredients
4 boneless skinless chicken thighs
3 cups baby potatoes, halved
2 carrots, sliced
1 red onion, cut into wedges
1 zucchini, sliced
3 tablespoons olive oil
3 garlic cloves, minced
1 ½ teaspoons Italian seasoning
1 teaspoon fresh thyme leaves
1 teaspoon salt
½ teaspoon black pepper
Instructions
1. Wash and chop all vegetables into similar sizes; pat chicken dry.
2. In a bowl, mix olive oil, garlic, Italian seasoning, thyme, salt, and pepper.
3. Toss chicken and veggies in the herb marinade until well coated.
4. Spread everything in a single layer on a large baking sheet.
5. Roast at 425°F (220°C) for 30 to 40 minutes, flipping halfway through.
6. Let chicken rest for a few minutes before serving; garnish with fresh herbs or lemon juice.
Notes
Use parchment paper for easier cleanup.
Try adding lemon zest to the marinade for extra brightness.
If using chicken breasts, reduce cook time by 5 to 7 minutes to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. ¼ of recipe)
- Calories: 420
- Sugar: 5g
- Sodium: 460mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 110mg