This herb roasted chicken and veggies sheet pan dinner is a healthy, delicious and satisfying meal that’s easy to make. The recipe results in succulent chicken with crispy flavorful skin along with tender herb infused vegetables.

I love roasting sheet pan dinners in the oven instead of spending a lot of time cooking meat and veggies on the stove. When roasting, I just prepare everything, place in the oven, set the timer and can do other things while the oven does all the work!

I’ve been craving roasted tomatoes for a long time so I went for those, together with onion and carrots. I love the flavor and texture of roasted carrots. You can even make them into carrot fries!

However, the true stars in this roasted chicken and veggie sheet pan dinner are the herbs; oregano, thyme and rosemary. By using both fresh and dried you enhance the taste and flavor of the food.

I usually dry my own herbs but I also keep a small green garden on my balcony so I have them near by whenever needed. This way, I’m able to add special flavors to all the foods I cook, but I also keep the mosquitoes and other insects away because they don’t like the smell of aromatic plants.

Why I love this recipe:

• One of the best things about this roasted chicken and veggies sheet pan dinner recipe is that is so easy. You can throw everything into one sheet pan, stick it in the oven and forget about it until it’s done!
• Roasting the chicken, veggies and herbs all together in one pan brings all the different flavors into one. The rich chicken flavor melds into the veggies and the earthy complexity of the veggies soaks into the chicken.
• Using both fresh and dried herbs enhances the taste and flavor of the food.
• This is a complete meal all in one sheet pan, but if you want to add to the meal, this grain free keto bread would go great with it!

Herb Roasted Chicken & Veggies Recipe Tips:

• You can use just about any vegetables you have on hand. You can swap out different veggies depending on your preference like tomatoes, carrots, broccoli, cauliflower, potatoes, eggplant and onion.
• If you are keto you may want to swap out the carrots for something like broccoli or cauliflower.
• The flavor will be better if you use both fresh and dried herbs, but if you only have on on hand you just use that.
• Roasting chicken thighs with the skin on creates delicious crispy skin and juicy meat. Make sure you have the chicken sitting skin side up in the pan and evenly distribute the oil on the skin along with the spices and herbs.
• If you prefer to use skinless and boneless that will work too, but you may not need to cook it as long. Try checking it after 25 minutes with a meat thermometer. It will be done when the meat reaches an internal temperature of 165°F.

How to Make this recipe:

Start by preheating the oven to 400°F. Chop all of the veggies into similarly sized pieces.

Place the chicken thighs on a baking tray then add all of the chopped veggies spread evenly. 

Drizzle the olive oil over the chicken and veggies then sprinkle the dried herbs, garlic powder, salt and pepper over it. Reserve the paprika for later for just the chicken. Use your hands or a wooden spoon to mix everything so that the oil and seasoning is evenly distributed. 

Make sure the chicken thighs are skin side up then sprinkle the skin evenly with the paprika. If you want you can sprinkle a little extra salt and garlic powder on the skin for a flavorful crispy skin. Place the fresh herb sprigs on top, saving a few for garnish.

Roast at 400F for 40 minutes. Check the chicken with a meat thermometer and make sure the internal temperature is at least 165°F. If it’s not, cook a little longer and check every 5 minutes until it has reached 165°F.

Plate your serving, then add the remaining herbs to serve as a garnish if desired.