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
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.
