Sheet Pan Herb-Rubbed Chicken with Vegetables

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A vibrant sheet pan dinner featuring tender chicken thighs rubbed with fresh herbs and roasted alongside baby carrots, red bell pepper, zucchini and red onion. This chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 (about 2 pounds) bone-in chicken thighs
• 3 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 4 minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 12 oz baby carrots
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into wedges red onion

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat the oven to 425°F. In a small bowl, combine 3 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create the herb rub.
2. Step 2: Pat dry 6 bone-in chicken thighs and rub the herb mixture evenly over each piece. Arrange the chicken thighs on one side of a large rimmed sheet pan.
3. Step 3: Toss 12 oz baby carrots, 1 large red bell pepper cut into 1-inch pieces, 1 medium zucchini sliced into 1/2-inch rounds, and 1 medium red onion cut into wedges with an additional 1 tbsp olive oil and a pinch of salt and pepper. Spread the vegetables in a single layer on the other side of the sheet pan.
4. Step 4: Roast in the preheated oven for 35-40 minutes, turning the vegetables halfway through, until the chicken skin is golden and the internal temperature reaches 165°F, and the vegetables are tender and caramelized.