Description
This One Pan Herb Roasted Vegetables & Chicken recipe is an easy, flavorful, and wholesome meal perfect for busy weeknights. Tender bone-in chicken thighs roast to crispy, golden perfection alongside a medley of seasoned baby potatoes, carrots, red onion, and zucchini, all enhanced with a fragrant blend of herbs and garlic. Minimal prep and cleanup make this a convenient yet satisfying American main course that’s naturally gluten-free and packed with nutrients.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
Vegetables
- 1 pound baby potatoes, halved
- 2 cups carrots, sliced or baby carrots
- 1 red onion, cut into wedges
- 1 zucchini, sliced
Seasoning & Oil
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to get it ready for roasting the chicken and vegetables evenly at a high temperature.
- Prepare Chicken: In a large bowl, whisk together olive oil, balsamic vinegar, dried thyme, rosemary, garlic powder, paprika, salt, and black pepper. Add the bone-in, skin-on chicken thighs and toss them thoroughly in the marinade to evenly coat. Set aside to allow the flavors to meld.
- Prepare Vegetables: In another bowl, lightly toss the halved baby potatoes, sliced carrots, red onion wedges, and sliced zucchini with a drizzle of olive oil and a sprinkle of salt and pepper to season them.
- Arrange on Baking Sheet: Spread the seasoned vegetables in a single even layer on a large baking sheet. Nestle the marinated chicken thighs on top of the vegetables, skin side up, ensuring everything is spaced for proper roasting.
- Roast: Place the baking sheet in the preheated oven and roast for 35 to 40 minutes until the chicken is cooked through (internal temperature of 165°F) and the skin is crispy. The vegetables should be tender and lightly caramelized.
- Broil for Crispiness: If desired, broil for an additional 2 to 3 minutes at the end to achieve extra crispiness on the chicken skin. Watch carefully to prevent burning.
- Garnish and Serve: Remove from oven and garnish with freshly chopped parsley if using. Serve the chicken thighs alongside the roasted vegetables immediately while hot.
Notes
- You can substitute sweet potatoes, bell peppers, or Brussels sprouts for the vegetables based on availability or preference.
- For a quicker cook, boneless chicken thighs can be used but reduce the cook time slightly to prevent drying out.
