Sheet Pan Herb-Roasted Chicken with Memorial Day Vegetables

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A colorful sheet pan dinner featuring herb-roasted chicken thighs with a medley of seasonal vegetables, perfect for Memorial Day gatherings. This American-inspired holiday recipe, ready in about 55 minutes, pairs bone-in, skin-on chicken thighs, olive oil, fresh rosemary, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, 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: 40 min Serves 6 American cuisine 380 cal/serving

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Ingredients

6 pieces bone-in, skin-on chicken thighs
3 tbsp olive oil
2 tsp fresh rosemary, chopped
2 tsp fresh thyme, chopped
4 garlic cloves, minced
12 oz baby carrots
1 lb new potatoes, halved
1 medium red bell pepper, sliced
1 1/2 tsp salt
1 tsp black pepper
1 tsp lemon zest

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Instructions

Step 1: Preheat oven to 425°F. In a large bowl, whisk together 3 tbsp olive oil, 2 tsp chopped rosemary, 2 tsp chopped thyme, 4 minced garlic cloves, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp lemon zest until fragrant.
Step 2: Add 6 bone-in, skin-on chicken thighs, 12 oz baby carrots, 1 lb halved new potatoes, and 1 sliced red bell pepper to the bowl. Toss everything thoroughly to coat with the herb mixture.
Step 3: Spread the chicken and vegetables evenly on a large rimmed baking sheet, skin side up for the chicken, ensuring they are in a single layer.
Step 4: Roast in the preheated oven for 35-40 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender and lightly caramelized on the edges.
Step 5: Remove from oven and let rest for 5 minutes before serving, allowing the juices to redistribute in the chicken.