Herb Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Tender chicken thighs seasoned with a quaternary herb blend roasted alongside colorful vegetables for a wholesome meal. This Mediterranean recipe, 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.

Ingredients

• 6 pieces (about 2 lbs) bone-in chicken thighs
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh sage, chopped
• 4 garlic cloves, minced
• 4 tbsp olive oil
• 3 medium carrots, peeled and cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium red onion, quartered
• 2 tsp salt
• 1 tsp black pepper

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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.