A comforting and flavorful one-pan meal featuring herb-seasoned chicken and perfectly roasted vegetables.

Scale

4 bone-in, skin-on chicken thighs (800 g / 1.75 lb)

2 tablespoons olive oil (30 ml)

3 cloves garlic, minced (9 g)

1 tablespoon fresh rosemary (3 g) or 1 teaspoon dried

1 tablespoon fresh thyme (3 g) or 1 teaspoon dried

1 teaspoon paprika (2 g)

1 teaspoon salt (5 g)

½ teaspoon black pepper (2 g)

1 teaspoon lemon zest (2 g)

2 carrots, sliced (200 g)

2 potatoes, cubed (400 g)

1 zucchini, sliced (200 g)

1 red bell pepper (150 g)

1 red onion (150 g)

2 tablespoons olive oil (30 ml)

1 teaspoon salt (5 g)

½ teaspoon black pepper (2 g)

1 teaspoon dried oregano (2 g)

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Preheat oven to 200°C (400°F).

Mix chicken seasoning and coat chicken thoroughly.

Toss vegetables with oil and seasonings.

Spread vegetables in a baking dish and place chicken on top.

Bake for 40–50 minutes until chicken is fully cooked.

Broil for 3–5 minutes for crispy skin if desired.

Rest for 5 minutes before serving.

Use fresh herbs for enhanced flavor.

Ensure vegetables are evenly spaced for proper roasting.

Adjust seasoning to taste.

Substitute vegetables based on availability.