Herb-Infused Chicken and Vegetable Bake
Tender chicken thighs and seasonal vegetables slow-cooked in a fragrant herb broth, creating a comforting one-dish meal. This american-inspired chicken ready in about 60 minutes pairs pounds chicken thighs, tablespoons olive oil, teaspoon 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 "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
- 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Chicken and Vegetable Bake take to make?
Total time is about 60 minutes (20 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-Infused Chicken and Vegetable Bake?
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 pounds chicken thighs from drying out.
Can I substitute ingredients in Herb-Infused Chicken and Vegetable Bake?
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-Infused Chicken and Vegetable Bake for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Infused Chicken and Vegetable Bake?
American 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.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
