Name: Insanely Good One-Pan Herb Chicken & Roasted Veggie Bake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6 bone-in, skin-on chicken thighs; 2 cups potatoes, chopped; 1 ½ cups carrots, sliced; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 ½ cups zucchini, chopped; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon fresh thyme, chopped; 1 tablespoon fresh rosemary, chopped; 1 teaspoon salt; ½ teaspoon black pepper

Golden, juicy chicken thighs surrounded by colorful, caramelized vegetables—this one-pan herb chicken and roasted veggie bake is a weeknight dream come true. With minimal cleanup and maximum flavor, it’s the kind of hearty meal that fills your kitchen with the scent of herbs and comfort.

This dish is the perfect way to use up those bell peppers, carrots, zucchini, and potatoes you have sitting around. The herbs and olive oil create a magical glaze that clings to each bite. Whether you’re feeding a family or meal prepping for the week, this recipe delivers satisfying results every time.

Preparation Phase & Tools to Use

To pull off this flavorful bake without stress, you’ll need just a few kitchen essentials:

Large Rimmed Baking Sheet or Roasting Pan: This is the heart of the one-pan wonder. It should be large enough to allow airflow between the chicken and vegetables for even roasting and caramelization.
Mixing Bowls: Handy for tossing your vegetables and chicken in the herb-oil mixture. Having separate bowls prevents cross-contamination.
Tongs or Clean Hands: Use tongs for easy turning and coating of the chicken, or just dive in with your hands for even flavor distribution.

Aluminum Foil or Parchment Paper (Optional): Lining your pan makes cleanup fast and protects your pan from sticky roasted bits.
Oven Mitts & Timer: Don’t forget the basics! Roasting at high heat needs safety first, and a timer helps you avoid overcooking your beautiful chicken thighs.

Ingredients for the One-Pan Herb Chicken & Roasted Veggie Bake

Chicken Thighs (bone-in, skin-on): These stay juicy and tender while developing a golden, flavorful crust.

Potatoes: They soak up all the herby juices and roast beautifully.
Carrots: Adds sweetness and earthy flavor, plus they roast to a perfect soft-but-not-mushy texture.
Bell Peppers (Red & Yellow): They add vibrant color and a touch of sweetness.

Zucchini: Balances the dish with its soft, mild bite.
Olive Oil: Coats everything for crisping and carries all the herb flavors.
Garlic (minced): Essential for depth and a savory punch.

Fresh Thyme & Rosemary: The stars of the seasoning game, infusing everything with their aromatic charm.
Salt & Pepper: Enhances and balances all the natural flavors.

How To Make the One-Pan Herb Chicken & Roasted Veggie Bake

Step 1: Preheat & Prep

Preheat your oven to 425°F (218°C). While it warms up, line your baking sheet or roasting pan with foil or parchment if you prefer easy cleanup.

Step 2: Chop the Vegetables

Cut potatoes, carrots, bell peppers, and zucchini into similar-sized chunks so they roast evenly.

Step 3: Season the Chicken

In a large bowl, rub chicken thighs with olive oil, minced garlic, salt, pepper, rosemary, and thyme. Make sure every piece is well coated.

Step 4: Toss the Veggies

In another bowl, toss your veggies with olive oil, herbs, and a pinch of salt and pepper.

Step 5: Assemble the Pan

Spread the seasoned vegetables evenly on your baking sheet. Nestle the chicken thighs on top, skin side up.

Step 6: Roast to Perfection

Roast uncovered for 40-45 minutes or until chicken skin is golden and the internal temp reaches 165°F. Veggies should be caramelized and fork-tender.

Step 7: Garnish and Serve

Sprinkle fresh herbs on top just before serving. Let the pan rest for a few minutes so juices redistribute.

How to Serve and Store This Flavorful Dish

This meal shines straight from the oven to the table. Serve it family-style with crusty bread on the side to scoop up all those golden juices. Pair it with a light green salad or a scoop of couscous if you’re stretching it for a crowd.

Leftovers? They store wonderfully. Place them in an airtight container and refrigerate for up to 4 days. To reheat, pop them back in the oven at 350°F for about 10-15 minutes to maintain the crisp texture.

Frequently Asked Questions

Can I use boneless chicken instead?

Yes, but reduce the roasting time by 10-15 minutes as boneless pieces cook faster.

What other vegetables can I add?

Try sweet potatoes, red onions, or even Brussels sprouts for a heartier variation.

Can I make this dish ahead?

Absolutely. Assemble everything on the tray, cover, and refrigerate. Roast when ready to eat!

How do I keep the chicken skin crispy?

Make sure it’s skin-side up and don’t overcrowd the pan. High heat and space are key.

Can I use dried herbs?

Yes, use about 1/3 the amount if substituting dried herbs for fresh ones.

Is this freezer-friendly?

The cooked dish can be frozen, but for best texture, it’s better enjoyed fresh or refrigerated.

Want More Chicken Dinner Ideas?

If you love this herb chicken bake, you might want to check out some of these savory meals from my collection:

Longhorn Parmesan Chicken for cheesy, restaurant-style flavor.
Chicken Cordon Bleu Casserole when you’re in the mood for comfort food.
Sweet Garlic Chicken in the Crockpot for a slow-cooked twist.

One-Pan Garlic Herb Chicken with Potatoes & Green Beans for another quick pan dinner.
Hawaiian Chicken Sheet Pan if you’re craving a sweet-savory combo.

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time. Find more delicious inspiration on my daily recipe board here: Life With Olivia Pinterest.

Let me know in the comments how your one-pan bake turned out! Did you try different veggies or go bold with spices? I love hearing how you make these meals your own. Questions? Ask away—we’re cooking together here!

Insanely Good One-Pan Herb Chicken & Roasted Veggie Bake

Author: Olivia McKenney
Total Time: 1 hour

Yield: 4–6 servings

Print Recipe

Description

This insanely good one-pan herb chicken and roasted veggie bake delivers golden, crispy chicken thighs nestled over caramelized seasonal vegetables. The herbs, garlic, and olive oil create an irresistible flavor while everything roasts on one pan—easy cleanup, perfect for busy nights or meal prepping.

Instructions

1. Preheat the oven to 425°F (218°C). Line a large baking sheet with foil or parchment paper if desired.

2. Cut all vegetables into similar-sized chunks for even roasting.

3. In a bowl, rub chicken thighs with 1 ½ tablespoons olive oil, garlic, thyme, rosemary, salt, and pepper until well coated.

4. In another bowl, toss vegetables with remaining olive oil and a sprinkle of salt and pepper.

5. Spread vegetables evenly across the prepared baking sheet. Place the seasoned chicken thighs on top, skin-side up.

6. Roast for 40–45 minutes, until the chicken skin is golden and internal temperature reaches 165°F. Vegetables should be tender and slightly caramelized.

7. Remove from oven, garnish with more fresh herbs, and let rest 5 minutes before serving.