Description
A weeknight-friendly one pan meal of garlic herb roasted chicken thighs and fresh vegetables, cooked to golden perfection with minimal cleanup.
Ingredients
4 boneless skin-on chicken thighs
2 carrots, sliced
1 red onion, sliced
1 zucchini, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and cracked black pepper to taste
1 tablespoon lemon juice
Instructions
Preheat oven to 400°F.
Line a baking sheet with parchment paper.
In a large bowl, toss chicken thighs with olive oil, garlic powder, paprika, thyme, salt, and pepper.
In a separate bowl, mix carrots, red onion, and zucchini with olive oil and pepper.
Spread veggies on baking sheet and place chicken on top.
Roast for 30 minutes until chicken reaches 165°F internal temperature.
Drizzle lemon juice over chicken and return to oven for 5 more minutes.
Let rest 3–5 minutes before serving.
Notes
Cut root vegetables smaller for even cooking.
Use boneless chicken for quicker results.
Add your favorite herb sauce or glaze before reheating leftovers for revived flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: One Pan Roasting
- Cuisine: American
Nutrition
- Calories: 420
- Fat: 24g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 105mg
Keywords: garlic herb chicken, one pan dinner, easy sheet pan meals, weeknight chicken bake