Herb Chicken Thighs with Roasted Vegetables
From The Kitchen · Sheet Pan Suppers · one pan, hands-off
This is the blueprint — the one you make without a recipe once you’ve done it twice. Dense vegetables in with the chicken, quick ones for the back half, whatever the season is giving you.
- Protein
- Bone-in chicken thighs
- Vegetables
- Whatever’s in season
- Seasoning
- Garlic, herbes de Provence, lemon
- Oven
- 425°F
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 6 bone-in chicken thighs
- 2 bell peppers, cut into chunks
- 1 zucchini, cut into half-moons
- 1 red onion, cut into wedges
- 2 carrots, cut into coins
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp herbes de Provence
- Juice of 1 lemon
- Salt and pepper
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the oven to 425°F and line a sheet pan with parchment.
- Toss the carrots, onion and peppers with 2 tbsp olive oil, half the garlic, salt and pepper. Spread out on the pan.
- Rub the chicken with the remaining oil, garlic, herbes de Provence, lemon juice, salt and pepper, and nestle it skin-side up. Roast 25 minutes.
- Add the zucchini and roast 15 more minutes, until the chicken reaches 165°F and the vegetables are tender and charred at the edges.
Gina’s tip
“Whatever’s in season” is the spirit — swap in fennel, squash or green beans. Keep dense vegetables in first, quick ones for the back half.
Cook once, eat twice
This keeps and reheats beautifully — make a pan tonight and tomorrow’s lunch is handled. Warm a scoop of brown rice, farro or quinoa in the center of the pan to stretch it into a fuller meal.
Learn this one by heart and you’ll never stare into the fridge again. It bends to whatever’s there.
One pan, one dinner, almost no dishes. Enjoy your evening.
— Gina