One-Pan Herb Chicken with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs roasted alongside seasonal vegetables in a single pan, flavored with fresh herbs and garlic for a simple, flavorful weeknight meal. This american-inspired one pot ready in about 65 minutes pairs olive oil, baby carrots, Brussels sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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: 50 min Serves 4 American cuisine 600 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does One-Pan Herb Chicken with Roasted Vegetables take to make?

Total time is about 65 minutes (15 min prep + 50 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 One-Pan Herb Chicken with Roasted Vegetables?

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 olive oil from drying out.

Can I substitute ingredients in One-Pan Herb Chicken with Roasted Vegetables?

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 One-Pan Herb Chicken with Roasted Vegetables 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 One-Pan Herb Chicken with Roasted Vegetables?

American one pot 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.

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