Herb-Roasted Chicken with Sheet Pan Veggies
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 ready in about 45 minutes pairs (6 oz each) chicken thighs, medium, diced red potatoes, halved 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.
Ingredients
- 4 (6 oz each) chicken thighs
- 2 medium, diced red potatoes
- 1 cup, halved brussels sprouts
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 1 tbsp, chopped rosemary
- 1 tsp, fresh thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 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.
- 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.
- Step 4: Roast for 25-30 minutes, rotating halfway through, until chicken is golden and juices run clear, and vegetables are tender and caramelized.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Roasted Chicken with Sheet Pan Veggies take to make?
Total time is about 45 minutes (15 min prep + 30 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 Sheet Pan 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 (6 oz each) chicken thighs from drying out.
Can I substitute ingredients in Herb-Roasted Chicken with Sheet Pan 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 Sheet Pan 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 Sheet Pan Veggies?
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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
