Description
A simple and healthy one-pan meal featuring juicy herb-seasoned chicken and a colorful medley of roasted vegetables, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 2 cups baby potatoes, halved
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, toss the potatoes, bell pepper, zucchini, and red onion with 1 tablespoon olive oil, half the garlic powder, thyme, rosemary, paprika, salt, and pepper.
- Spread the vegetables evenly on the baking sheet.
- Rub the chicken with the remaining olive oil and season with the rest of the herbs and spices.
- Place the chicken on top of the vegetables.
- Roast in the oven for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.
- Garnish with chopped fresh parsley and serve hot.
Notes
- Use bone-in chicken for extra flavor, but adjust cooking time as needed.
- You can swap in other veggies like carrots, broccoli, or squash.
- For extra crispiness, broil the last 2–3 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: one pan, herb chicken, roasted vegetables, sheet pan dinner, healthy, easy