Herb-Roasted Chicken and Vegetable Skillet

By AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

A one-pan dish featuring tender herb-roasted chicken, roasted root vegetables, and a savory herb pan sauce. This American-inspired chicken recipe, ready in about 55 minutes, pairs chicken thighs, butternut squash, carrots 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

• 4 bone-in, skin-on pieces chicken thighs
• 1 medium, peeled and cubed butternut squash
• 2 medium, sliced carrots
• 4 cloves, minced garlic
• 1 tbsp, chopped rosemary
• 1 tbsp, chopped thyme
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup white wine

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a large oven-safe skillet, heat 2 tbsp olive oil over medium-high heat. Add chicken thighs skin-side down and sear for 5-7 minutes until golden. Flip, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 2 more minutes.
2. Step 2: Add butternut squash, carrots, 2 tbsp olive oil, 4 minced garlic cloves, 1 tbsp rosemary, and 1 tbsp thyme. Toss to coat, then transfer to the oven. Roast for 25-30 minutes until chicken is cooked through and vegetables are tender.
3. Step 3: While roasting, deglaze the skillet with 1/4 cup white wine, scraping up any browned bits. Simmer for 2-3 minutes until reduced, then pour over the chicken and vegetables before serving.