Herb Chicken with Roasted Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken thighs seasoned with a quaternary herb blend roasted alongside colorful vegetables for a wholesome meal. This mediterranean ready in about 55 minutes pairs bone-in chicken thighs, fresh rosemary, chopped, fresh thyme, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. In a large bowl, combine 4 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp thyme, 1 tbsp oregano, 1 tbsp sage, 2 tsp salt, and 1 tsp black pepper.
  2. Step 2: Add 6 bone-in chicken thighs to the bowl, tossing to coat thoroughly with the herb mixture. Set aside to marinate for 10 minutes.
  3. Step 3: Place 3 peeled and cut carrots, 1 large red bell pepper cut into 1-inch pieces, and 1 quartered red onion on a large rimmed baking sheet. Drizzle with a little olive oil and season lightly with salt and pepper.
  4. Step 4: Arrange the marinated chicken thighs on top of the vegetables and roast in the preheated oven for 35-40 minutes, until chicken skin is crisp and internal temperature reaches 165°F and vegetables are tender.
  5. Step 5: Remove from oven, let rest for 5 minutes, then serve the chicken alongside the roasted vegetables.

Frequently asked questions

How long does Herb Chicken with Roasted Vegetables take to make?

Total time is about 55 minutes (15 min prep + 40 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 Herb 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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Herb 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 Herb 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 Herb Chicken with Roasted Vegetables?

Mediterranean mediterranean 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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