Baked Herb-Garlic Chicken with Roasted Vegetables
Juicy chicken thighs baked with fresh herbs and garlic, accompanied by a medley of tender roasted vegetables. This mediterranean-inspired chicken ready in about 60 minutes pairs (about 2 lbs) bone-in chicken thighs, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces (about 2 lbs) bone-in chicken thighs
- 3 tbsp olive oil
- 5 cloves, minced garlic cloves
- 2 tbsp, chopped fresh rosemary
- 1 tbsp, chopped fresh thyme
- 1 1/2 tsp salt
- 1 tsp black pepper
- 3 medium, peeled and cut into 1-inch chunks carrots
- 1 large, cut into 1-inch pieces red bell pepper
- 2 medium, sliced into 1/2-inch rounds zucchini
- 1 medium, cut into wedges red onion
Instructions
- Step 1: Preheat your oven to 400°F (200°C). In a large bowl, combine 3 tbsp olive oil, 5 minced garlic cloves, 2 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 1/2 tsp salt, and 1 tsp black pepper.
- Step 2: Add 6 bone-in chicken thighs to the bowl and toss thoroughly to coat them evenly in the herb-garlic oil.
- Step 3: In a large roasting pan, spread 3 peeled and chopped carrots, 1 large cut red bell pepper, 2 sliced zucchinis, and 1 wedged red onion. Drizzle with 1 tbsp olive oil and sprinkle lightly with salt and pepper, tossing to coat.
- Step 4: Nestle the coated chicken thighs on top of the vegetables in the roasting pan.
- Step 5: Bake uncovered for 40-45 minutes until chicken skin is golden and internal temperature reaches 165°F (74°C), and vegetables are tender and slightly caramelized.
- Step 6: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
Frequently asked questions
How long does Baked Herb-Garlic Chicken with Roasted Vegetables take to make?
Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Herb-Garlic Chicken with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Baked Herb-Garlic Chicken with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Herb-Garlic Chicken with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Herb-Garlic Chicken with Roasted Vegetables?
Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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