Sheet Pan Herb-Rubbed Chicken with Roasted Seasonal Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Juicy chicken thighs rubbed with a fragrant blend of regional herbs, roasted alongside a medley of colorful seasonal vegetables for a wholesome, one-pan meal. This american-inspired chicken ready in about 55 minutes pairs bone-in 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 450 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

• 6 pieces bone-in chicken thighs
• 3 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 4 cloves garlic cloves, minced
• 2 tsp salt
• 1 tsp black pepper
• 3 medium carrots, peeled and cut into 1-inch pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium yellow squash, sliced into 1/2-inch rounds
• 1 medium red onion, cut into wedges

Instructions

1. Step 1: Preheat oven to 425°F. In a small bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 2 tsp salt, and 1 tsp black pepper to create the herb rub.
2. Step 2: Rub the herb mixture evenly over 6 bone-in chicken thighs, coating both sides thoroughly.
3. Step 3: Arrange the chicken thighs on a large rimmed sheet pan. Surround with 3 medium peeled and 1-inch chopped carrots, 1 large red bell pepper cut into 1-inch pieces, 1 medium yellow squash sliced into 1/2-inch rounds, and 1 medium red onion cut into wedges.
4. Step 4: Roast everything in the preheated oven for 35-40 minutes, turning vegetables halfway through, until the chicken reaches an internal temperature of 165°F and vegetables are tender and caramelized on edges.