Quick Herb-Roasted Chicken with Colorful Veggies
This quick and healthy one-pan chicken recipe features herb-roasted chicken thighs paired with vibrant seasonal vegetables. With a burst of flavor from garlic, rosemary, and lemon, this dish is as nutritious as it is visually appealing. Perfect for busy weeknights, it takes just 30 minutes to prepare, ensuring you’ll enjoy a wholesome dinner without the hassle.
ingredients
- 4 chicken thighs, skin-on and bone-in
- 2 cups broccoli florets
- 1 bell pepper, sliced (any color)
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Juice of 1 lemon
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
In a large bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
- 3.
Add chicken thighs to the bowl, coating them well with the herb mixture.
- 4.
Spread the chicken onto a baking sheet.
- 5.
In the same bowl, toss the broccoli, bell pepper, zucchini, and cherry tomatoes with any leftover oil and herbs.
- 6.
Arrange the vegetables around the chicken on the baking sheet.
- 7.
Squeeze lemon juice over the entire dish for a fresh kick.
- 8.
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender.
- 9.
Serve hot, garnished with fresh herbs if desired.
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