Herb-Infused Chicken and Vegetable Bake

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Tender chicken thighs and seasonal vegetables slow-cooked in a fragrant herb broth, creating a comforting one-dish meal. This American chicken recipe, ready in about 60 minutes, pairs chicken thighs, olive oil, and salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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

• 2 pounds chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 medium onion
• 3 medium carrots
• 2 cups broccoli
• 4 cloves garlic
• 1 tablespoon fresh thyme
• 1 teaspoon fresh rosemary
• 1/2 cup chicken broth
• 1 lemon

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Instructions

1. Step 1: Preheat oven to 400°F. Pat chicken thighs dry, season with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 2 tablespoons olive oil in an oven-safe skillet over medium-high heat. Add chicken, skin-side down, and cook for 8 minutes until golden brown. Flip and cook for 2 more minutes.
2. Step 2: Remove chicken, then add diced onion and sliced carrots to the skillet. Cook for 5 minutes until softened. Add minced garlic, 1 tablespoon chopped thyme, and 1 teaspoon chopped rosemary, cooking for 1 minute until fragrant.
3. Step 3: Add broccoli and 1/2 cup chicken broth, then return chicken to the skillet (skin-side up). Top with lemon slices. Cover with foil and bake for 30 minutes until chicken is cooked through and vegetables are tender.