Herb-Rubbed Sheet Pan Chicken with Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Juicy chicken thighs coated in a fragrant Italian herb rub, roasted alongside colorful vegetables for a satisfying one-pan meal. This Italian-inspired chicken recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, olive oil, dried oregano 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

• 6 pieces bone-in, skin-on chicken thighs
• 4 tbsp olive oil
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tsp garlic powder
• 1 tsp paprika
• 2 cups carrots, peeled and cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 1/2 tsp salt
• 1 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, mix 4 tbsp olive oil, 1 tbsp dried oregano, 1 tbsp dried basil, 1 tsp garlic powder, 1 tsp paprika, 1 1/2 tsp salt, and 1 tsp black pepper to create an herb rub.
2. Step 2: Place 6 bone-in, skin-on chicken thighs in a large bowl, add half of the herb rub, and massage evenly over the chicken skin and meat.
3. Step 3: On a large rimmed baking sheet, toss 2 cups peeled carrot pieces, 1 large red bell pepper cut into chunks, and 1 medium sliced zucchini with the remaining herb rub, spreading them out in a single layer.
4. Step 4: Nestle the seasoned chicken thighs skin-side up among the vegetables on the baking sheet.
5. Step 5: Roast for 35-40 minutes until the chicken skin is golden and crisp and the vegetables are tender when pierced with a fork.
6. Step 6: Let rest for 5 minutes before serving to allow juices to redistribute.