Go Back

Roasted Garlic Herb Chicken with Veggies

This Roasted Garlic Herb Chicken with Veggies is a simple, healthy, and flavor-packed meal that’s perfect for any weeknight. With tender chicken, roasted with fresh garlic, herbs, and colorful veggies, it’s a one-pan wonder that’s both easy and delicious.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 375 kcal

Ingredients
  

For the Chicken and Veggies:

  • 4 bone-in, skin-on chicken thighs or breasts
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 teaspoon lemon zest
  • Salt and pepper to taste
  • 2 medium carrots, sliced
  • 2 medium potatoes, diced
  • 1 red bell pepper, sliced

For the finishing touch:

  • 1 lemon, halved for squeezing
  • Fresh parsley for garnish

Instructions
 

  • 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. Rub with olive oil, minced garlic, fresh rosemary, thyme, and lemon zest. Season with salt and pepper. Set aside.
  • Prepare the Veggies
    Peel and chop the carrots and potatoes into bite-sized pieces. Slice the bell pepper. Toss the veggies with olive oil, salt, and pepper. Arrange around the chicken on the baking sheet.
  • Roast the Dish
    Place the baking sheet in the preheated oven and roast for 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender.
  • Serve and Enjoy
    Once roasted, squeeze fresh lemon juice over the chicken and veggies. Garnish with fresh parsley and serve hot.