Herb-Roasted Chicken with Sheet Pan Veggies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs and colorful seasonal vegetables roasted together with a medley of rosemary, thyme, and garlic for a one-pan meal that's both healthy and flavorful. This American-inspired chicken recipe, ready in about 45 minutes, pairs chicken thighs, red potatoes, brussels sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

Prep: 15 min Cook: 30 min Serves 4 American cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Step 2: In a bowl, toss chicken thighs with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Arrange on one side of the baking sheet.
  3. Step 3: In another bowl, combine potatoes, Brussels sprouts, remaining 2 tbsp olive oil, garlic, rosemary, thyme, 1/2 tsp salt, and 1/4 tsp pepper. Spread evenly on the other side of the sheet.
  4. Step 4: Roast for 25-30 minutes, rotating halfway through, until chicken is golden and juices run clear, and vegetables are tender and caramelized.

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