If there’s ever been a weeknight dinner hero, it’s Herb Roasted Vegetables & Chicken. Deliciously juicy, golden chicken snuggled up to a medley of caramelized veggies—all roasted to savory perfection in one pan. It’s nourishing, vibrant, and so easy, you’ll want to make it again and again!
Why You’ll Love This Recipe
- One Pan Wonder: Everything cooks together on a single sheet, sparing you piles of dishes and letting the flavors mingle beautifully.
- Incredible Flavors: A rainbow of veggies and fresh herbs infuse the chicken with rich taste and an aromatic, herby finish.
- Exceptionally Nutritious: Packed with lean protein and colorful vegetables, this meal keeps you fully satisfied and nourished.
- Effortless Weeknight Dinner: Prep is quick, ingredients are simple, and the result feels totally special.
Ingredients You’ll Need
The beauty of Herb Roasted Vegetables & Chicken is how every ingredient counts—each brings something different to the plate, from juicy chicken and sweet root veggies to bright, fresh herbs. You likely already have most of what you need in your pantry!
- Carrots (4 large): Provide natural sweetness and gorgeous color when roasted.
- Parsnips (3): Add earthy notes and a hint of nutty flavor, plus they roast up tender.
- Red Potatoes (1 lb): Hold their shape well and get satisfyingly crispy edges.
- Sweet Potato (1): Brings creamy texture and deep golden color for extra appeal.
- Olive Oil (4 tbsp): Helps everything caramelize and soak up all those lovely herbs.
- Fresh Herbs (1/2 cup): Try thyme, parsley, basil, and oregano—a truly fresh, aromatic blend.
- Garlic (3 cloves, minced): Roasts to mellow, savory perfection alongside the vegetables.
- Smoked Paprika (2 tbsp): Delivers warmth and subtle smokiness that ties everything together.
- Nutmeg (1/8 tsp): Surprising but essential—just enough to add warmth without overpowering.
- Salt (1/2 tsp, or to taste): Brings out all the natural flavors—be sure to taste and adjust.
- Black Pepper (1/4 tsp, or to taste): Adds that perfect hint of background heat.
- Chicken Breasts (2 lbs, skinless & boneless): Juicy, lean, and soaking up all the herby goodness.
Variations
One of the best parts about Herb Roasted Vegetables & Chicken is how welcome it is to change! There’s tons of room for swapping veggies or adjusting flavors, so you can truly make it your own (and use what’s in your fridge).
- Switch Up the Protein: Swap chicken breasts for boneless thighs, bone-in chicken, or even tofu for a meatless twist.
- Try Different Veggies: Add brussels sprouts, bell peppers, broccoli, or chunks of red onion for even more color and texture.
- Play With Herbs: No fresh herbs? Use dried Italian seasoning, rosemary, or herbes de Provence instead.
- Make It Spicy: Sprinkle on a pinch of crushed red pepper flakes or cayenne for a gentle kick.
How to Make Herb Roasted Vegetables & Chicken
Step 1: Preheat and Prep Your Ingredients
Start by preheating your oven to 400°F (200°C)—that high temperature is the secret for getting those irresistible roasted edges. Meanwhile, peel and chop your carrots, parsnips, red potatoes, and sweet potato into similar-sized pieces to ensure even cooking. Mince the garlic and chop your herbs for the freshest, brightest flavor.
Step 2: Mix Up Your Herb Marinade
In a big mixing bowl, whisk together the olive oil, chopped herbs, minced garlic, smoked paprika, nutmeg, salt, and pepper. Split this mixture in half—half is destined to coat the veggies, the rest will infuse your chicken with incredible flavors.
Step 3: Coat Everything and Arrange on the Pan
Toss your chopped vegetables with half the herby mixture until everything is shiny and evenly coated. Do the same with the chicken breasts in a separate bowl or right on the pan with the remaining marinade. Grab your largest sheet pan and place the chicken breasts in the center, then scatter the veggies all around—don’t overcrowd, you want those crispy edges!
Step 4: Roast to Perfection
Slide the pan into the hot oven and let it all roast for 25-30 minutes. About halfway through, gently toss or stir the vegetables so they cook evenly and caramelize on all sides. The Herb Roasted Vegetables & Chicken are ready when the chicken reaches 165°F internally and everything is golden and crisp around the edges.
Pro Tips for Making Herb Roasted Vegetables & Chicken
- Uniform Veggie Cuts: Aim for evenly sized pieces so everything roasts at the same pace—no burnt bits or undercooked chunks.
- Don’t Crowd the Pan: Spread the veggies in a single layer for maximum caramelization and those perfect crispy edges.
- Let the Chicken Rest: Once it’s out of the oven, give the chicken a few minutes to rest before slicing—this keeps every bite juicy!
- Customize Your Herbs: Fresh herbs are always lovely, but if you need to use dried, add them early so they have time to release their flavor while roasting.
How to Serve Herb Roasted Vegetables & Chicken
Garnishes
A final flurry of freshly chopped herbs (try more parsley, basil, or even a sprinkle of chives) brings a burst of color and lifts the whole dish. A squeeze of lemon over the top right before serving brightens everything—you’ll be amazed at the difference!
Side Dishes
This Herb Roasted Vegetables & Chicken is a full meal on its own, but if you want to stretch it out, try pairing with fluffy couscous, buttery rice, or even a big green salad for extra freshness. Warm, crusty bread is never a wrong choice to soak up those tangy juices.
Creative Ways to Present
For a cozy, rustic vibe, serve everything family-style right off the sheet pan with a big serving spoon. If you want to dress it up, slice the chicken and fan it out over the roasted veggies on a large platter, then garnish with herbs and lemon twists. Or, pile individual portions into shallow bowls for Instagram-worthy color and comfort!
Make Ahead and Storage
Storing Leftovers
Leftover Herb Roasted Vegetables & Chicken keep beautifully! Store them in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making tomorrow’s lunch downright irresistible.
Freezing
This dish is freezer-friendly—simply cool everything completely, then transfer to airtight containers or freezer bags. Label and store for up to 2 months. For best results, freeze the chicken and vegetables separately to maintain texture when you reheat.
Reheating
To reheat, spread chicken and veggies on a baking sheet and bake at 350°F until warmed through, about 10-15 minutes. For a quick option, microwave individual portions, but the oven delivers the best crispy edges and flavor revival.
FAQs
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Can I use different vegetables for Herb Roasted Vegetables & Chicken?
Absolutely! Feel free to swap in what you have—brussels sprouts, cauliflower, bell peppers, and zucchini all work well. Just aim for similar-sized pieces and keep an eye on those with shorter roasting times so nothing gets overdone.
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Do I have to use fresh herbs, or will dried work?
Fresh herbs provide the brightest flavor, but dried herbs will work in a pinch. Reduce the quantity (about 1-2 tablespoons total) and add them with the oil so they fully infuse the vegetables and chicken as they roast.
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How do I know when the chicken is cooked through?
The most reliable way is to use a meat thermometer—the thickest part should reach 165°F. If you don’t have one, slice the chicken: the juices should run clear and there shouldn’t be any pink remaining in the center.
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Can I make Herb Roasted Vegetables & Chicken ahead of time?
You sure can! Prep all your veggies and even marinate the chicken and vegetables the night before; then all you need to do is arrange on the pan and bake when you’re ready for dinner. It’s a real time-saver on busy nights!
Final Thoughts
There’s just something so cozy and satisfying about a tray of Herb Roasted Vegetables & Chicken—pure comfort you can whip up any night of the week. Give it a try, and before you know it, this will be the dinnertime classic your family asks for on repeat. Enjoy every colorful, flavorful bite!
Print
One Pan Herb Roasted Vegetables & Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Baking
- Method: Oven
- Cuisine: American
Description
A delicious and easy recipe for One Pan Herb Roasted Vegetables & Chicken. This dish is flavorful, healthy, and perfect for a simple weeknight dinner.
Ingredients
For the Vegetables:
- 4 large carrots
- 3 parsnips
- 1 lb red potatoes
- 1 sweet potato
- 4 tbsp olive oil
- 1/2 cup fresh herbs (such as thyme, parsley, basil, and oregano)
- 3 cloves garlic, minced
- 1/8 tsp nutmeg
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
For the Chicken:
- 2 lbs chicken breasts, skinless and boneless
Instructions
- Preheat Oven: Preheat the oven to 400F.
- Mix Herb Oil: In a bowl, mix olive oil, fresh herbs, smoked paprika, nutmeg, salt, and pepper. Toss half of the mixture with the vegetables and the other half with the chicken.
- Arrange: Place the chicken breasts on a large pan and surround them with the coated vegetables.
- Roast: Roast in the oven for 25-30 minutes, flipping the vegetables halfway through, until the chicken is cooked through.
Nutrition
- Serving Size: 1 serving
- Calories: 531 kcal
- Sugar: 8g
- Sodium: 572mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 54g
- Cholesterol: 145mg
