Juicy One-Pan Herb Chicken & Roasted Veggie Bake Delight

Prep Time 15

Cook Time 40

Total Time 55

Servings 4 servings

Calories 550

A flavorful and easy one-pan dish combining tender chicken with colorful roasted vegetables, perfect for a wholesome meal.

1 lb Chicken Thighs (Juicy and flavorful; boneless thighs or chicken breasts can be used if preferred.)

2 cups Bell Peppers (Sweet and colorful; any variety will brighten the dish beautifully.)
2 cups Zucchini (Tender and fresh; broccoli or Brussels sprouts make great substitutes.)
3 cups Yukon Gold Potatoes (Hearty and satisfying; sweet potatoes or butternut squash are perfect alternatives.)
1 cup Red Onion (Adds savory depth; yellow or white onion works just as well.)

4 tbsp Olive Oil (Richness for roasting; any light cooking oil can also be used.)
4 cloves Garlic (Brings robust flavor; feel free to use fresh or pre-minced.)
1 tbsp Dried Thyme (Infuses depth and aroma; switch to fresh herbs for a zesty twist.)
1 tbsp Dried Rosemary (Infuses depth and aroma; switch to fresh herbs for a zesty twist.)
1 tbsp Dried Oregano (Infuses depth and aroma; switch to fresh herbs for a zesty twist.)
1 tbsp Salt (Adjust to your taste preference.)
1 tsp Black Pepper (Adjust to your taste preference.)

1 bunch Fresh Parsley (Adds a touch of color and freshness; optional but highly recommended.)
1 bunch Fresh Thyme (Adds a touch of color and freshness; optional but highly recommended.)

Preheat oven to 400°F (200°C). Toss chicken and vegetables with olive oil, garlic, herbs, salt, and pepper.
Spread everything evenly on a large baking sheet.
Roast for 35-40 minutes until chicken is cooked through and vegetables are tender.
Garnish with chopped fresh parsley and thyme before serving.

For extra flavor, marinate the chicken with herbs and garlic for 30 minutes before roasting.

Calories: 550kcal

Cost: $15

Course: Main Course

Cuisine: American

Keyword: Chicken, herbs, roasted vegetables