Herb-Roasted Chicken with Roasted Veggies
Juicy herb-seasoned chicken thighs roasted with garlic, rosemary, and thyme, paired with caramelized carrots and zucchini for a comforting, one-pan meal. This french-inspired chicken ready in about 65 minutes pairs (bone-in, skin-on) chicken thighs, (chopped) rosemary, (fresh, chopped) thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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) chicken thighs
- 2 sprigs (chopped) rosemary
- 1 tsp (fresh, chopped) thyme
- 4 cloves (minced) garlic
- 4 (cut into 1-inch pieces) carrots
- 2 (halved lengthwise) zucchini
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, toss 4 chicken thighs with 3 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 2 chopped rosemary sprigs, 1 tsp chopped thyme, and 4 minced garlic cloves.
- Step 2: Spread chicken in a single layer on a baking sheet. Arrange 4 carrots and 2 halved zucchini around the chicken.
- Step 3: Roast for 35-40 minutes until chicken is golden and juices run clear, and vegetables are tender and caramelized.
- Step 4: Transfer to a serving dish and garnish with additional thyme and rosemary. Serve with extra olive oil drizzled over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Chicken with Roasted Veggies take to make?
Total time is about 65 minutes (20 min prep + 45 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 Roasted 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 (chopped) rosemary from drying out.
Can I substitute ingredients in Herb-Roasted Chicken with Roasted 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 Roasted 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 Roasted Veggies?
French 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
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Okay for a quick meal. I've had better chicken dishes though.
