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.
Pre-heat 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 400°F 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.
© 2021 Healy Eats Real. Herb Roasted Chicken & Veggies (Paleo, Keto & Whole30) https://healyeatsreal.com/roasted-chicken-veggies/