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To make this herb roasted chicken and veggies, gather these items: - 4 bone-in, skin-on chicken thighs - 2 cups baby potatoes, halved - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 zucchini, sliced - 1 red onion, quartered - 4 cloves garlic, minced - 3 tablespoons olive oil - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley for garnish Herbs make this dish pop. Fresh rosemary and thyme add a great taste. They bring a bright flavor that blends well with chicken. If you want a stronger flavor, use dried herbs. Just remember, dried herbs are more potent. Use only half the amount when switching to dried. Paprika gives a warm color and mild spice. It complements the herbs nicely. You need a few tools for this recipe. A large bowl helps mix the chicken and veggies. A whisk works well for blending the olive oil and herbs. You also need a large baking sheet. Lining it with parchment paper makes cleanup easy. A meat thermometer is key to check the chicken's doneness. This ensures you serve safe and tender meat. Start by preheating your oven to 425°F (220°C). This high heat helps the chicken get crispy. While the oven warms up, line a large baking sheet with parchment paper. This makes cleanup easy and helps the food not stick. In a large bowl, mix the chicken thighs with baby potatoes, red bell pepper, yellow bell pepper, zucchini, and red onion. This blend gives great color and flavor. In a separate small bowl, whisk olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, salt, and pepper. This herb mix adds a lovely taste. Pour it over the chicken and veggies. Toss everything together until well coated. Next, take the marinated chicken and place it skin side up on the baking sheet. Spread the veggies around the chicken, leaving space between them. This helps them roast evenly and get that nice caramelization. Roast your dish in the preheated oven for 35-40 minutes. The chicken should reach an internal temperature of 165°F (75°C). The veggies should be tender and caramelized. Stir the veggies halfway through cooking to ensure they brown well. When done, let it rest for a few minutes before serving. Enjoy! To get the best taste, use a good marinade. Mix olive oil, garlic, herbs, salt, and pepper in a bowl. This helps the chicken and veggies soak up the flavors. Let them marinate for at least 30 minutes. For even better results, marinate overnight in the fridge. This way, the herbs will really shine through. When placing the chicken and veggies on the pan, don’t crowd them. Overcrowding makes them steam instead of roast. Give them space so they can brown nicely. If you have too much food, use two pans. This helps everything cook evenly and develop that tasty caramelization. Always check that your chicken is cooked well. Use a meat thermometer to check the thickest part. It should read 165°F (75°C) for safe eating. If you don’t have a thermometer, cut into the chicken. The juices should run clear, and the meat should not be pink. This ensures you serve a safe and delicious meal. {{image_2}} You can change the veggies in this dish. Try using carrots, broccoli, or asparagus. Sweet potatoes also add great flavor. Just cut them into even pieces for a good roast. Using seasonal vegetables can make this dish fresh and fun. Mix and match your favorites to keep it exciting. If you want to switch proteins, consider using bone-in chicken breasts or drumsticks. These options also work well with the same marinade. You can even try turkey thighs or pork chops. For a meat-free option, use firm tofu or tempeh. Just remember to adjust cooking times for different proteins. Experiment with herbs to change the taste. Basil and oregano can give a Mediterranean twist. For a spicy kick, add some chili flakes or cayenne pepper. You can also use lemon zest for a bright flavor. The key is to find herbs and spices you love. Mix and match to create your own signature dish! To store your herb roasted chicken and veggies, let them cool first. Use an airtight container. Place the chicken and veggies in the container. You can keep them in the fridge for up to three days. If you want to save them longer, consider freezing. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 20 minutes or until warm. This keeps the chicken juicy and the veggies tasty. If you want to freeze the dish, let it cool completely. Transfer the chicken and veggies into freezer-safe bags or containers. Squeeze out as much air as you can. Label the bags with the date. You can freeze them for up to three months. When ready to eat, thaw in the fridge overnight and reheat as mentioned above. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Adjust your cooking time to about 25-30 minutes. Always check the internal temperature to be sure. This recipe is naturally gluten-free. All the ingredients listed do not contain gluten. Just ensure that any pre-made ingredients, like broth or sauces, are gluten-free. You can use many herbs. Oregano, basil, and sage are great options. Each adds a unique twist. Fresh or dried versions work well. Feel free to mix and match based on your taste. The chicken is done when it reaches 165°F (75°C). Use a meat thermometer to check the thickest part. The juices should run clear. If you see any pink, cook it a bit longer. This blog post covers all you need to know for a great sheet pan meal. We discussed the right ingredients, flavors, and equipment. You learned step-by-step instructions for marinating and roasting. I shared helpful tips to boost flavor and avoid common mistakes. We explored variations with different veggies and proteins. Lastly, I explained how to store and reheat leftovers safely. Remember, mastering this dish is about having fun in the kitchen. Enjoy experimenting with flavors and make it your own!

Herb Roasted Chicken & Veggies Sheet Pan

Elevate your dinner with this Herb Roasted Chicken & Veggies Delight! This mouthwatering recipe features juicy chicken thighs roasted to perfection with vibrant veggies like bell peppers, zucchini, and potatoes, all enhanced with fresh herbs. It's simple, healthy, and packed with flavor! Ready to impress your family? Click to explore this easy recipe and make mealtime a breeze! #HerbRoastedChicken #EasyRecipes #HealthyDinner #CookingInspiration
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Ingredients
  

4 bone-in, skin-on chicken thighs

2 cups baby potatoes, halved

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 zucchini, sliced

1 red onion, quartered

4 cloves garlic, minced

3 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    In a large bowl, combine the chicken thighs, baby potatoes, red bell pepper, yellow bell pepper, zucchini, and red onion.

      In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, salt, and pepper.

        Pour the herb mixture over the chicken and vegetables, and toss well until everything is evenly coated with the marinade.

          Arrange the chicken thighs, skin side up, on the baking sheet. Spread the vegetables around the chicken, ensuring not to overcrowd the pan.

            Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and caramelized, stirring the veggies halfway through.

              Once done, remove from the oven and let it sit for a few minutes.

                Garnish with fresh parsley before serving.

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4