Easy Herb Roasted Chicken with Vegetables (One-Pan Dinner)
Introduction
Some dinners just look like a celebration, and this herb roasted chicken is one of them. The chicken comes out golden and crispy on the outside and juicy inside. It is surrounded by sweet roasted carrots, crisp green beans, red peppers, red onion and bursting cherry tomatoes.
Best of all, it all cooks on one tray, so cleanup is easy. It works for a weeknight family dinner and looks lovely enough for guests. Serve it with rice, roti, or crusty bread to soak up the juices.
Prep time: 15 minutes | Cook time: 45 minutes | Serves: 4–5
Ingredients
For the chicken
- 1.2 kg chicken pieces (thighs, drumsticks, bone-in), skin on
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp lemon juice
- 1 tsp paprika
- 1 tsp dried oregano or mixed herbs
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp chopped fresh rosemary
- 1 tbsp chopped fresh parsley
For the vegetables
- 2 medium carrots, cut into sticks
- 200 g green beans, trimmed
- 2 red bell peppers (or long red peppers), sliced into strips
- 1 large red onion, cut into wedges
- 250 g cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
To garnish
- Fresh basil and parsley leaves
- Rosemary sprigs
Method
- Preheat the oven to 200°C (400°F). Line a large baking tray with baking paper, or lightly oil it.
- Make the marinade. In a bowl, mix olive oil, minced garlic, lemon juice, paprika, oregano, salt, pepper, rosemary and parsley.
- Marinate the chicken. Pat the chicken dry with paper towels (this helps the skin crisp). Rub the marinade all over and under the skin. Rest for 15 minutes, or up to overnight in the fridge for deeper flavor.
- Start the chicken. Place the chicken skin-side up on the tray, leaving space between pieces. Roast for 20 minutes.
- Prepare the vegetables. While the chicken roasts, toss the carrots, green beans, peppers, red onion and cherry tomatoes with olive oil, salt and pepper.
- Add the vegetables. Take the tray out, tuck the vegetables around the chicken, and return to the oven.
- Roast until golden. Cook for another 25–30 minutes, until the chicken skin is deep golden and the vegetables are tender and lightly charred at the edges. The chicken is done when the juices run clear and the thickest part reaches 75°C (165°F).
- Rest and serve. Let the chicken rest for 5 minutes. Garnish with fresh basil, parsley and rosemary, and spoon the pan juices over everything.
Tips for Perfect Results
- Dry skin means crispy skin. Always pat the chicken dry before seasoning.
- Don’t overcrowd the tray. Use two trays if needed, so the food roasts instead of steaming.
- Cut vegetables evenly so they cook at the same speed. Add green beans later if you like them crisp.
- Marinate longer for more flavor. Overnight is best.
- Finish under the grill for 2–3 minutes if you want extra-crispy skin.
- Swap the veg: zucchini, potatoes, broccoli or sweet potato all work well.
- Leftovers keep in the fridge for 3 days. Reheat in the oven to keep the skin crisp.
Serving Ideas
Serve with steamed rice, buttered noodles, mashed potatoes, warm naan or garlic bread. A squeeze of fresh lemon over the top brightens everything.
Final Thoughts
This herb roasted chicken proves that simple ingredients can make a stunning meal. Give it a try and let me know in the comments how it turned out. Don’t forget to follow Yummy Recipes for more easy, delicious dinners!
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