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Close-up of a portion of herb chicken surrounded by roasted vegetables on a dark countertop.

One-Pan Herb Chicken & Roasted Veggie Bake

A flavorful and easy one-pan meal combining herb-seasoned chicken thighs with roasted vegetables, perfect for a quick dinner.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein
  • 4 pieces bone-in, skin-on chicken thighs
  • 2 cups baby potatoes, halved
  • 1 cup carrots, sliced
  • 1 piece bell pepper, chopped
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • to taste Salt and pepper
  • for garnish Fresh parsley optional

Method
 

  1. Preheat oven to 425°F (220°C). Mix olive oil, oregano, thyme, garlic powder, salt, and pepper.
  2. Coat chicken and vegetables with the herb mixture and spread on a baking sheet.
  3. Bake for 35-40 minutes until chicken is cooked and vegetables are tender.
  4. Optional: Broil for 2-3 minutes for crispy skin. Rest and garnish with parsley before serving.

Notes

Use fresh herbs if available for more flavor.