Herb-Roasted Chicken with Garlic Potatoes and Veggies
This comforting Mediterranean dish features tender, golden roasted chicken infused with herbs and lemon, paired with crispy garlic potatoes and colorful roasted vegetables. Everything roasts together on one pan for easy cleanup — perfect for a wholesome weeknight dinner or weekend meal.
Prep: 15 minutes
Cook: 45–50 minutes
Total: 1 hour
Ingredients
For the Chicken
4 bone-in, skin-on chicken thighs or breasts
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
½ tsp dried rosemary
Salt and black pepper, to taste
For the Potatoes and Veggies
2 medium gold or baby potatoes, cut into chunks
1 carrot, sliced into sticks
1 small zucchini, sliced
1 small red onion, cut into wedges
1 bell pepper, sliced
2 tbsp olive oil
1 tsp garlic powder or 2 cloves fresh garlic, minced
1 tsp dried Italian herbs
Salt and pepper, to taste
Optional Garnishes
Fresh parsley or thyme, chopped
Extra lemon wedges for serving
Instructions
Preheat the Oven:
Preheat oven to 400°F (200°C).
Line a large baking sheet or roasting pan with parchment paper.
Prepare the Chicken:
In a small bowl, whisk olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, salt, and pepper.
Rub the mixture all over the chicken pieces.
Let it marinate for at least 10 minutes (or up to 2 hours in the fridge).
Prepare the Veggies and Potatoes:
In a large bowl, toss potatoes, carrots, zucchini, onion, and bell pepper with olive oil, garlic, herbs, salt, and pepper until coated.
Assemble the Pan:
Arrange chicken pieces on one side of the baking sheet and spread veggies and potatoes around them in a single layer.
Ensure everything has space to roast evenly (use two pans if crowded).
Roast:
Roast for 45–50 minutes, flipping veggies halfway through.
Chicken should be golden and reach an internal temperature of 165°F (74°C).
Potatoes should be crispy and tender.
Finish and Serve:
Sprinkle with fresh parsley and a squeeze of lemon before serving warm.
Notes & Tips
You can add cherry tomatoes or green beans in the last 15 minutes for extra Mediterranean flavor.
Use boneless chicken for a quicker 30–35 minute cook time.
For extra crispiness, broil the tray for 2–3 minutes at the end.
Leftovers make a perfect next-day meal — reheat at 350°F (175°C) for 10 minutes.
Nutritional Information
Calories: ~480 kcal
Protein: 38 g
Fat: 24 g
Carbs: 28 g
Fiber: 5g
Sodium: moderate