Description
A one-pan meal with herb-crusted chicken thighs and roasted vegetables. Tender, aromatic, and perfectly balanced—ideal for quick weeknight dinners or casual entertaining.
Ingredients
2 lbs chicken thighs (bone-in or boneless)
2 medium zucchini (sliced)
2 bell peppers (sliced)
1 cup cherry tomatoes
1 medium red onion (cut into wedges)
3 tbsp olive oil
3 cloves garlic (minced)
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary
½ tsp garlic powder
½ tsp smoked paprika
Salt and black pepper (to taste)
Instructions
Preheat oven to 400°F (200°C)
Line a large baking sheet with parchment paper
In a small bowl, whisk olive oil with garlic, oregano, thyme, rosemary, garlic powder, paprika, salt, and pepper
Pat chicken dry, brush herb mixture evenly over both sides
Arrange zucchini, peppers, onions, and tomatoes around chicken
Roast for 25–30 minutes (bone-in: 25–28 minutes; boneless: 30 minutes) until chicken is golden and veggies are tender
Notes
Bone-in thighs keep moist; use chicken breasts if preferring leaner protein
Adjust cooking time for breast cuts (10–12 minutes extra)
Use seasonal veggies like eggplant or carrots for variety
Freeze uncooked assembled dish up to 3 months—bake from frozen adding 10 minutes
- Prep Time: 15
- Cook Time: 30
- Category: dinner
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg