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One Pan Garlic Herb Chicken and Veggies

One Pan Garlic Herb Chicken and Veggies

Transform your weeknights with One Pan Garlic Herb Chicken and Veggies. Quick, flavorful, and minimal cleanup make this dish a family favorite. Try it tonight!
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Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 thighs bone-in, skin-on chicken
  • 2 cups baby potatoes halved
  • 1 cup carrots sliced
  • 1 red onion chopped into wedges
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • to taste salt
  • to taste pepper

Equipment

  • Large baking sheet or roasting pan
  • Parchment paper or silicone mat (optional)
  • Tongs for flipping chicken
  • Meat thermometer
  • Small mixing bowls for spices

Method
 

  1. Preheat your oven to 400°F (200°C) and wash and chop all the veggies.
  2. Pat the chicken dry with paper towels, rub it with olive oil, and sprinkle generously with salt and pepper.
  3. In a small bowl, mix the minced garlic, dried rosemary, dried thyme, and a drizzle of olive oil; spread this mixture over the chicken thighs.
  4. Toss the veggies in the remaining oil and seasoning blend, then spread them around the pan, nesting the chicken pieces among them.
  5. Roast in the oven for 35–40 minutes, checking the internal temperature of the chicken (should reach 165°F/75°C).
  6. Let it rest for 5 minutes after removing from the oven, then garnish with fresh parsley and serve directly from the pan.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 27gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 450mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 120IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

This recipe is highly appreciated for its ease and irresistible flavor. A dish that will showcase your cooking talents!
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