One-Pot Herb-Roasted Chicken and Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

Chicken thighs and seasonal vegetables roasted together with aromatic herbs in a single skillet for minimal cleanup and maximum flavor. This american-inspired one pot ready in about 45 minutes pairs chicken thighs, olive oil, 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

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 medium, chopped onion
• 2, sliced carrots
• 2 stalks, sliced celery
• 2 cloves, minced garlic
• 1 tbsp dried thyme
• 1 tsp dried rosemary
• 1/2 cup chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Pat 4 bone-in, skin-on chicken thighs dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Add chicken skin-side down and cook for 5 minutes until golden brown, then flip and cook for 2 more minutes.
2. Step 2: Add 1 medium chopped onion, 2 sliced carrots, 2 sliced celery stalks, and 2 minced garlic cloves to the skillet. Sauté for 3 minutes until vegetables soften. Stir in 1 tbsp dried thyme and 1 tsp dried rosemary.
3. Step 3: Return chicken to skillet, nestling it among vegetables. Pour in 1/2 cup chicken broth, then transfer to a 400°F oven. Roast for 25 minutes until chicken reaches 165°F internally and vegetables are tender.