Roasted Chicken with Herb-Seasoned Vegetables
This dish features tender, oven-roasted chicken surrounded by perfectly seasoned vegetables — all infused with Mediterranean herbs and lemon. It’s simple, hearty, and made in one pan for easy cleanup. Each bite offers savory, herby goodness with natural sweetness from the roasted veggies.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Serves: 4
Ingredients
For the Chicken
4 bone-in chicken thighs (or breasts if preferred)
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp lemon juice
1 tsp dried oregano
½ tsp dried thyme
½ tsp paprika
Salt & black pepper, to taste
For the Vegetables
2 carrots, sliced
1 zucchini, chopped
1 red bell pepper, chopped
1 small red onion, sliced
1 cup broccoli florets
2 tbsp olive oil
½ tsp dried basil
½ tsp rosemary
Salt & pepper, to taste
Optional for Serving
1 tbsp fresh parsley, chopped
Lemon wedges
A drizzle of balsamic glaze or yogurt herb sauce
Instructions
1. Preheat Oven
Preheat oven to 425°F (220°C).
Line a large baking sheet with parchment paper.
2. Season the Chicken
In a small bowl, mix olive oil, garlic, lemon juice, oregano, thyme, paprika, salt, and pepper.
Rub this mixture all over the chicken and set aside to marinate while prepping vegetables.
3. Prepare the Vegetables
In a large bowl, toss all the chopped vegetables with olive oil, basil, rosemary, salt, and pepper.
4. Assemble the Sheet Pan
Spread the vegetables evenly on the baking sheet.
Nestle the chicken pieces among the veggies.
5. Roast
Roast for 40–45 minutes, flipping vegetables halfway through, until the chicken is golden and fully cooked (internal temperature 165°F / 74°C).
For extra crispness, broil for 2 minutes at the end.
6. Serve
Garnish with fresh parsley and lemon wedges before serving.
Drizzle with balsamic glaze or a spoonful of herb yogurt sauce if desired.
Notes & Tips
Mix it up: Use any veggies you have — potatoes, cherry tomatoes, or green beans work great.
One-pan tip: Cut veggies into similar-sized pieces for even roasting.
Extra flavor: Add a few lemon slices or crushed garlic cloves to the pan while roasting.
Meal prep: Keeps beautifully for up to 3 days; reheat in the oven to maintain crispness.
Frequently Asked Questions
Q1: Can I use boneless chicken?
Yes — reduce roasting time to about 25–30 minutes for boneless cuts.
Q2: What herbs are best for Mediterranean flavor?
Oregano, thyme, basil, and rosemary give that signature Mediterranean aroma.
Q3: Can I make it ahead?
Absolutely — you can marinate the chicken and prep veggies up to a day ahead.
Nutritional Information
Calories: ~420 kcal
Protein: 35 g
Carbohydrates: 18 g
Fat: 23 g
Fiber: 4 g
Sugar: 6 g