One-Pan Herb Chicken and Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A balanced weeknight meal featuring tender chicken and seasonal vegetables cooked in a single pan with aromatic herbs. This american-inspired one pot ready in about 30 minutes pairs boneless and skinless chicken thighs, olive oil, sliced onion 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

• 1.5 lbs, boneless and skinless chicken thighs
• 2 tbsp olive oil
• 1, sliced onion
• 2, peeled and sliced carrots
• 2 cups, florets broccoli
• 3 cloves, minced garlic
• 1 tbsp dried oregano
• to taste salt
• to taste pepper

Instructions

1. Step 1: Season 1.5 lbs chicken thighs with salt and pepper. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken and cook for 6 minutes per side until golden brown, then remove and set aside.
2. Step 2: Add 1 sliced onion and 2 sliced carrots to the skillet. Cook for 5 minutes until slightly softened.
3. Step 3: Stir in 2 cups broccoli florets and 3 minced garlic cloves, then cook for 3 minutes until vegetables are crisp-tender.
4. Step 4: Add 1 tbsp dried oregano, return chicken to the skillet, and toss to coat. Cook for 2 more minutes until chicken is heated through and vegetables are tender.
5. Step 5: Transfer to a plate and serve immediately, seasoning with additional salt and pepper if needed.