Go Back
- 4 chicken thighs (bone-in, skin-on) - 1 tablespoon olive oil - 2 teaspoons dried oregano - 2 teaspoons dried thyme - 1 teaspoon garlic powder - Salt and pepper, to taste - 2 carrots, sliced - 1 zucchini, cut into half-moons - 1 red bell pepper, chopped - 1 small red onion, cut into wedges - 4 cloves garlic, whole and peeled - Juice of 1 lemon - Fresh parsley, for garnish For this dish, I use chicken thighs because they stay juicy and tender. The skin adds great flavor during roasting. Olive oil helps the herbs stick to the chicken and gives it a nice golden color. I like to use dried oregano and thyme for a classic taste. Garlic powder adds depth, while salt and pepper enhance the flavors. The vegetables are just as important. Carrots add sweetness and crunch. Zucchini provides a lovely texture, and red bell pepper brings a pop of color. The red onion gives a sweet, mild flavor, and whole garlic cloves roast beautifully. Finally, a squeeze of lemon juice brightens the dish. Fresh parsley on top makes it look fresh and inviting. This mix of ingredients makes herb roasted chicken and veggies a simple, hearty meal. {{ingredient_image_1}} Preheating the Oven First, set your oven to 425°F (220°C). This high heat helps the chicken and veggies roast perfectly. Preparing the Herb Mixture In a small bowl, mix 1 tablespoon of olive oil, 2 teaspoons of dried oregano, 2 teaspoons of dried thyme, and 1 teaspoon of garlic powder. Add a good pinch of salt and pepper. This blend packs a lot of flavor. Coating the Chicken Take four chicken thighs and pat them dry with paper towels. Rub the herb mixture all over the chicken. Make sure to get it under the skin. This method gives you juicy, tasty chicken. Arranging Vegetables and Chicken In a big bowl, toss together 2 sliced carrots, 1 sliced zucchini, 1 chopped red bell pepper, 1 small red onion cut into wedges, and 4 whole garlic cloves. Drizzle with olive oil, and add salt and pepper. Spread the veggies on a roasting pan. Place the chicken on top. Adding Flavor with Lemon Juice Squeeze the juice of 1 lemon over the chicken and veggies. This adds a fresh, zesty flavor that brightens the dish. Roasting Time and Temperature Roast everything in the oven for 35 to 40 minutes. The chicken should be golden brown and reach 165°F (75°C) inside. The veggies should be nice and tender. Let it rest for 5 minutes before serving. Enjoy your meal! Drying chicken is key. Moisture can prevent crispy skin. Use paper towels to pat the chicken thighs dry. This step helps the skin crisp and brown nicely. Getting seasoning under the skin is a game changer. After drying, rub your herb mix all over the chicken. Make sure to gently lift the skin and press in the herbs. This method lets the flavors soak in, giving you a tasty bite every time. Using a meat thermometer is the best way to check if your chicken is done. Insert it into the thickest part of the thigh. The internal temperature should reach 165°F (75°C). This ensures the chicken is safe to eat and juicy. Look for visual cues as well. The skin should be golden brown. The juices should run clear when you cut into it. If the juice is pink, cook it a bit longer. These signs help you serve perfectly roasted chicken every time. Pro Tips Dry the Chicken: Patting the chicken thighs dry with paper towels helps achieve a crispy skin when roasted. Use Fresh Herbs: If possible, substitute dried herbs with fresh ones for a more vibrant flavor. Mix Veggies: Feel free to add other seasonal vegetables like asparagus or Brussels sprouts for variety. Rest Before Serving: Letting the chicken rest for a few minutes after roasting allows the juices to redistribute, ensuring moist meat. {{image_2}} You can switch out vegetables to fit your taste. Here are some ideas: - Alternative Vegetables - Use broccoli instead of zucchini. - Swap bell peppers for asparagus. - Try sweet potatoes for a different flavor. - Add green beans for extra crunch. - Seasoning Variations - Instead of oregano, try basil or rosemary. - Use Italian seasoning for a quick flavor boost. - Add a splash of balsamic vinegar for depth. Herbs can change the whole dish. Here’s how to mix it up: - Fresh Herbs vs. Dried Herbs - Fresh herbs give a bright taste. - Use three times more fresh herbs than dried. - Mix fresh parsley or cilantro for a twist. - Adding Heat with Spices - Add red pepper flakes for a kick. - Use smoked paprika for a warm flavor. - Try curry powder for an exotic touch. To keep your herb roasted chicken and veggies fresh, start with proper cooling. Allow the dish to cool at room temperature for about 30 minutes. This step helps prevent moisture buildup. After cooling, use airtight containers for storage. Airtight containers keep your food fresh and tasty. Store the chicken and veggies together or separately, depending on your preference. Leftovers can last in the fridge for up to three days. You can also freeze them for longer storage. Just be sure to use freezer-safe bags or containers. You can reheat leftovers in either the oven or microwave. The oven gives the best results. Preheat your oven to 350°F (175°C). Place the chicken and veggies in a baking dish, then cover with foil. Heat for about 20-25 minutes, or until warmed through. The microwave is faster but can dry out the chicken. If you use the microwave, set it to medium power and heat for short bursts. Always check the chicken’s temperature. To keep it moist, add a splash of broth or water before reheating. Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts. They will cook faster than thighs. I suggest checking them at 25-30 minutes. Make sure they reach 165°F for safety. The flavor will be different, but still delicious! How long does it take to cook chicken at 425°F? It takes about 35-40 minutes to cook chicken thighs at this temperature. The chicken should be golden brown and juicy. Always check the internal temperature to ensure it's safe to eat. Can this recipe be made gluten-free? Yes, this recipe is naturally gluten-free! All the ingredients used are safe. Just ensure your seasoning mixes are gluten-free. This way, you can enjoy it without worry. What are the nutritional benefits of this dish? This dish offers a balanced meal. Chicken thighs provide protein and healthy fats. The veggies add vitamins and minerals. Carrots bring beta-carotene, while bell peppers add vitamin C. This dish is colorful and good for you! Herb roasted chicken is simple and tasty. We covered the key ingredients, like chicken thighs and veggies, and shared step-by-step instructions for roasting. Tips helped maximize flavor and check doneness. Variations allowed for easy swaps in veggies and herbs. Lastly, proper storage keeps leftovers fresh and tasty. As you try this recipe, remember that the joy of cooking comes from experimenting. Enjoy your meal and make it your own!

Herb Roasted Chicken and Colorful Veggies

A delicious roasted chicken dish with vibrant vegetables, seasoned with herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 thighs chicken (bone-in, skin-on)
  • 1 tablespoon olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 2 carrots, sliced
  • 1 zucchini, cut into half-moons
  • 1 red bell pepper, chopped
  • 1 small red onion, cut into wedges
  • 4 cloves garlic, whole and peeled
  • 1 juice of lemon
  • for garnish fresh parsley

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a small bowl, combine the olive oil, dried oregano, dried thyme, garlic powder, and a generous pinch of salt and pepper to create a herb mixture.
  • Pat the chicken thighs dry with paper towels and rub the herb mixture all over the chicken, ensuring to get it under the skin for maximum flavor.
  • In a large mixing bowl, toss together the carrots, zucchini, red bell pepper, red onion, and whole garlic cloves with a drizzle of olive oil, salt, and pepper until well coated.
  • Spread the vegetables evenly on a large roasting pan and place the herb-coated chicken thighs on top.
  • Squeeze the fresh lemon juice over the chicken and veggies for an added zing.
  • Roast in the preheated oven for 35-40 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender.
  • Let the dish rest for 5 minutes before serving.
  • Garnish with freshly chopped parsley before serving for a pop of color and freshness.

Notes

Ensure to rub the herb mixture under the skin for maximum flavor.
Keyword chicken, herbs, roasted, vegetables