Herb-Roasted Chicken with Rainbow Veggies
A colorful sheet-pan dinner featuring juicy chicken thighs and roasted seasonal vegetables with rosemary and thyme, ready in 30 minutes. This mediterranean-inspired sheet pan ready in about 35 minutes pairs skin-on chicken thighs, medium, sliced 1/2-inch thick zucchini, sliced into strips red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 1.5 lbs, skin-on chicken thighs
- 2 medium, sliced 1/2-inch thick zucchini
- 1, sliced into strips red bell pepper
- 1 cup cherry tomatoes
- 3 tbsp olive oil
- 1 tsp, minced fresh rosemary
- 1 tsp, minced fresh thyme
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F (220°C). Pat 1.5 lbs chicken thighs dry with paper towels, then season evenly with 3/4 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.
- Step 2: Toss 2 medium sliced zucchini, 1 sliced red bell pepper, and 1 cup cherry tomatoes with 3 tbsp olive oil in a large bowl. Sprinkle with 1 tsp minced rosemary and 1 tsp minced thyme.
- Step 3: Spread vegetables evenly on a parchment-lined baking sheet. Place chicken thighs skin-side up on top of the vegetables.
- Step 4: Roast in preheated oven for 25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with slightly charred edges.
- Step 5: Remove from oven, let rest for 5 minutes before serving to allow juices to redistribute. Serve hot with extra rosemary for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Chicken with Rainbow Veggies take to make?
Total time is about 35 minutes (10 min prep + 25 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-Roasted Chicken with Rainbow Veggies?
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 skin-on chicken thighs from drying out.
Can I substitute ingredients in Herb-Roasted Chicken with Rainbow Veggies?
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-Roasted Chicken with Rainbow Veggies 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-Roasted Chicken with Rainbow Veggies?
Mediterranean sheet pan 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
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
