Herb Roasted Chicken with Veggies & Potatoes

by Emily
Herb Roasted Chicken with Veggies & Potatoes

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Looking for an easy weeknight dinner that’s healthy, budget-friendly, and absolutely delicious? This One-Pan Herb Roasted Chicken with Veggies and Potatoes is your go-to meal! It’s a wholesome recipe packed with protein-rich chicken, hearty potatoes, and nutrient-dense veggies. Even better, it requires minimal cleanup and is perfect for busy families or meal prepping.

Why You’ll Love This Recipe

  • One-pan cleanup for busy nights

  • Kid-friendly and customizable

  • Loaded with fiber, protein, and vitamins

  • Perfect for meal prep or weeknight dinners

  • Uses budget-friendly ingredients

  • High-protein and low-carb adaptable

Ingredients Breakdown

Each ingredient in this dish serves a purpose—flavor, texture, or nutritional value. Here’s what makes it shine:

  • Chicken Drumsticks or Thighs – Juicy, flavorful, and budget-conscious

  • Potatoes – A satisfying and fiber-rich carb

  • Red Bell Pepper – Adds natural sweetness and color

  • Carrots – Slightly sweet and nutrient-dense

  • Broccoli – Full of fiber and antioxidants

  • Olive Oil – Healthy fats that enhance roasting

  • Garlic – Boosts immunity and flavor

  • Dried Herbs – Oregano, thyme, and rosemary for that rustic flavor

  • Lemon Juice (Optional) – Adds brightness and balance

Herb Roasted Chicken with Veggies & Potatoes

Tips and Tricks

  • Don’t overcrowd the pan – This helps everything roast instead of steam.

  • Use parchment paper for easy cleanup.

  • Marinate the chicken ahead for deeper flavor (optional).

  • Air fryer friendly – Cook in batches at 190°C (375°F) for 20–25 minutes.

Variations and Customizations

  • Low-Carb Option: Swap potatoes for cauliflower or zucchini

  • Spicy Kick: Add chili flakes or smoked paprika

  • Protein Swap: Use boneless thighs, turkey pieces, or plant-based alternatives

  • Cheesy Finish: Sprinkle shredded parmesan during the last 10 minutes of roasting

Pairing Suggestions

  • Side Dishes: Serve with quinoa, rice, or warm crusty bread

  • Sauce Ideas: Pair with garlic aioli, tzatziki, or honey mustard

  • Beverages: White wine (Sauvignon Blanc) or sparkling water with lemon

Storage Instructions

  • Refrigerate: Store leftovers in an airtight container for up to 4 days

  • Freeze: Freeze portions for up to 2 months. Reheat in oven for best texture

  • Reheat: Microwave for convenience or reheat in the oven at 180°C for 10–15 minutes

Popular Questions

Can I use frozen vegetables?

Yes, but thaw and pat them dry first to avoid excess moisture.

Can I make this ahead of time?

Absolutely. Prep the ingredients in the morning and roast just before dinner.

How do I know when the chicken is done?

Use a meat thermometer—165°F (74°C) is the magic number.

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