One-Pan Herb Chicken & Roasted Veggie Bake

Ingredients

• 3 lbs bone-in, skin-on chicken pieces (drumsticks, thighs, or a mix)
• 1.5 lbs baby potatoes, halved or quartered
• 3 large carrots, peeled and cut into 1-inch chunks
• 2 large bell peppers, any color, seeded and cut into 1-inch pieces
• 1 large zucchini, cut into 1-inch thick half-moons
• 1 large red onion, cut into thick wedges
• 5-6 cloves garlic, minced
• 1/3 cup extra virgin olive oil, plus 1 tablespoon for vegetables
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to taste
• 1/4 cup fresh parsley, chopped, for garnish
• 1 lemon, cut into wedges for serving

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Place a large, rimmed baking sheet in the oven to heat up.

2. 2

   In a large bowl, toss the halved baby potatoes and carrot chunks with 1 tablespoon of olive oil, half of the salt, and half of the pepper. Carefully remove the hot pan from the oven, spread the vegetables in a single layer, and roast for 15 minutes.

3. 3

   While the potatoes and carrots are roasting, make the herb marinade. In a small bowl, whisk together the 1/3 cup of olive oil, minced garlic, dried oregano, thyme, rosemary, and smoked paprika.

4. 4

   Pat the chicken pieces completely dry with a paper towel. Place the chicken in the large bowl (no need to wash), and pour about two-thirds of the herb mixture over it. Massage the marinade all over the chicken, getting under the skin. Season generously with salt and pepper.

5. 5

   Add the bell peppers, zucchini, and red onion to the same bowl. Pour the remaining herb mixture over them and toss to coat well.

6. 6

   After the potatoes and carrots have roasted for 15 minutes, carefully remove the pan from the oven. Nestle the seasoned chicken pieces among the vegetables, and scatter the rest of the bell peppers, zucchini, and onion around them in a single, even layer.

7. 7

   Return the pan to the oven and roast for another 30-35 minutes. The chicken should be deeply golden-brown and cooked through (an instant-read thermometer should register 165°F), and the vegetables should be tender with charred edges.

8. 8

   For extra-crispy skin, switch the oven to the broil setting for the last 2-3 minutes of cooking, watching closely to prevent burning.

9. 9

   Remove the pan from the oven and let the chicken rest on the pan for 5-10 minutes to allow the juices to redistribute.

10. 10

    Sprinkle the entire pan with fresh, chopped parsley. Serve immediately with lemon wedges on the side for squeezing over the top.