Looking for a hearty, healthy dinner that’s easy to make and full of flavor? Look no further! This Roasted Garlic Herb Chicken with Veggies is the perfect recipe for busy weeknights or special family dinners.

Tender chicken, roasted with garlic, fresh herbs, and colorful veggies, makes for a satisfying meal that’s bursting with flavor. It’s simple, one-pan, and guaranteed to be a hit!

Let’s dive into how to make this amazing dish from start to finish.

Ingredients You’ll Need

To make this easy and delicious meal, here’s what you’ll need:

Chicken: Bone-in, skin-on chicken thighs or breasts work best for a juicy, flavorful roast.
Garlic: Fresh garlic cloves will give the best taste.
Fresh Herbs: Rosemary, thyme, and parsley add a fragrant, savory touch.
Olive Oil: For coating the chicken and veggies.
Lemon: Fresh lemon juice and zest brighten up the flavors.
Veggies: A mix of carrots, potatoes, and bell peppers adds color and texture.
Salt and Pepper: To season the dish to perfection.

Step-by-Step Instructions

Making this dish is simple and easy! Follow these steps to bring it all together.

Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Chicken
Pat the chicken dry with paper towels. Drizzle olive oil over the chicken and rub it all over. Season with salt, pepper, and freshly minced garlic. Add chopped rosemary, thyme, and lemon zest for extra flavor. Squeeze half a lemon over the chicken for a citrusy kick.
Prepare the Veggies
Peel and chop the carrots and potatoes into bite-sized pieces. Slice the bell peppers into strips. Place the veggies on the baking sheet around the chicken. Drizzle olive oil over the veggies and season with salt, pepper, and more fresh herbs.
Roast the Dish
Place the baking sheet in the oven and roast for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender. If you want the chicken skin extra crispy, broil it for the last 2–3 minutes of cooking.
Serve and Enjoy
Once the chicken is perfectly roasted and the veggies are tender, remove from the oven. Squeeze the remaining lemon half over the dish for a fresh, tangy finish. Serve hot and enjoy!

Tips for Perfect Roasted Chicken and Veggies

Don’t Overcrowd the Pan: Give the chicken and veggies space to roast properly, so they get nice and crispy.
Use Fresh Herbs: Fresh herbs like rosemary and thyme make a big difference in flavor.
Crispy Chicken Skin: For extra crispy skin, dry the chicken thoroughly before seasoning and roasting.
Adjust Veggies: Feel free to add other veggies like zucchini, sweet potatoes, or Brussels sprouts for variety.

Serving Ideas

While this dish is great on its own, you can pair it with these easy sides:

Rice or Quinoa: For a heartier meal, serve with a side of rice or quinoa.
Green Salad: A simple side salad with fresh greens balances the richness of the chicken.
Garlic Bread: Toasted garlic bread is perfect for mopping up any extra sauce or juices.
Storage and Meal Prep Tips
This roasted garlic herb chicken is great for meal prep. Here’s how to store and reheat it:
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat the chicken and veggies in the microwave or oven. If reheating in the oven, cover with foil to keep everything moist.
Meal Prep: You can prep the chicken and veggies a day ahead. Just season them and store in the fridge until you’re ready to roast.

Recipe FAQ’s

Can I use boneless chicken?
Yes, boneless chicken breasts or thighs will work too. Just reduce the cooking time to around 20–25 minutes.

Can I add other veggies?
Absolutely! Feel free to add your favorite veggies like broccoli, mushrooms, or asparagus.

Can I make this ahead of time?
Yes! You can prepare the chicken and veggies in advance, then roast them when you’re ready to eat.