One-Pan Herb Chicken with Roasted Vegetables

Juicy chicken thighs roasted alongside seasonal vegetables in a single pan, flavored with fresh herbs and garlic for a simple, flavorful weeknight meal.

Cuisine: American

Category: One Pot

Prep: 15 minutes. Cook: 50 minutes.

Serves 4.

Ingredients

• 4 bone-in, skin-on (about 1.5 lbs) chicken thighs
• 2 tbsp olive oil
• 1 lb baby carrots
• 1 lb Brussels sprouts
• 1 medium red onion
• 3 cloves garlic
• 1 tbsp dried rosemary
• 1 tsp dried thyme
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chicken broth

Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Step 2: In a large bowl, combine 2 tbsp olive oil, 1 lb baby carrots, 1 lb Brussels sprouts, 1 medium red onion (cut into wedges), and 3 minced garlic cloves. Toss until evenly coated.
3. Step 3: Spread the vegetable mixture in a single layer on a rimmed baking sheet. Season with 1 tbsp dried rosemary, 1 tsp dried thyme, and 1/4 tsp salt. Roast in a preheated oven at 425°F for 20 minutes.
4. Step 4: Remove the baking sheet from the oven, push vegetables to the edges, and place seasoned chicken thighs skin-side up in the center. Return to oven and roast for 25-30 minutes until chicken reaches 165°F and vegetables are tender.
5. Step 5: Drizzle 1/4 cup chicken broth over the chicken and vegetables, then return to oven for 5 minutes to allow broth to bubble and thicken.