If you're looking for a dinner that’s hearty, flavorful, and incredibly simple to throw together, this one’s for you. This one-pan herb roasted chicken with potatoes, peppers, and broccoli is a total weeknight hero. It’s the kind of dish that doesn’t just feed your body—it feeds your soul too. With golden crispy chicken nestled among caramelized vegetables, everything roasted together on one pan, cleanup is almost as easy as the cooking itself.

There’s something comforting about a dinner that takes care of itself in the oven. And this one does exactly that—minimal prep, no fancy ingredients, and the flavors come together in the best kind of way. Whether you’re cooking for your family or meal-prepping for the week ahead, this dish is a delicious answer to “What’s for dinner?”

Why You’ll Love This Recipe

Key Benefits

There are plenty of reasons this recipe is a staple in our kitchen, but let’s start with the obvious:

Everything cooks together on one pan. Yes, that means fewer dishes—always a win.
Balanced meal in one go. You’ve got juicy protein, roasted veggies, and filling potatoes all in one bite.
It’s packed with flavor. Thanks to a trio of garlic, rosemary, and thyme, every forkful sings.
Customizable and flexible. Swap out the veggies, switch the chicken cut, or tweak the spices—it’s easy to make your own.

Suitable For

This is the kind of recipe that works for just about everyone:

Beginner cooks. No fancy skills required.
Busy parents. While it bakes, you can handle homework, laundry, or a well-earned moment to relax.
Gluten-free eaters. Naturally gluten-free and dairy-free (with no butter or cheese involved).
Meal preppers. Make a batch, portion it out, and you’re set for days.

Ingredients for One-Pan Herb Roasted Chicken

Let’s talk ingredients. Everything in this dish is straightforward, wholesome, and easy to find at any grocery store. But don’t let the simplicity fool you—when roasted just right, these ingredients transform into something pretty magical.

Core Ingredients

Chicken thighs (bone-in, skin-on): These stay moist and juicy in the oven, and the skin crisps up beautifully. Chicken breasts can work too, but you’ll want to keep an eye on the cooking time.
Baby potatoes: Halved or quartered, they roast to golden perfection and soak up the herby juices from the chicken.
Bell peppers: Any color you love—red for sweetness, yellow for brightness, or green for that mild bitterness.
Broccoli florets: Added toward the end so they stay vibrant and lightly crisped rather than overdone.
Olive oil: A pantry staple that brings everything together and helps with that golden roast.
Garlic: Freshly minced for bold flavor.
Dried thyme, rosemary, and paprika: These give the dish its signature warmth and herby kick.
Salt and pepper: Simple seasoning that makes all the other flavors pop.

Substitutions and Tips

Here’s where you can start making the recipe your own:

Chicken options: Swap thighs for drumsticks or boneless breasts if that’s what you have.
Vegetables: Don’t have broccoli? Asparagus, green beans, or even zucchini will work. Just adjust the cook time—tender veggies need less.
Spices: Out of paprika? Try smoked paprika for a deeper flavor, or add a dash of chili flakes for heat.
Fresh herbs: If you’ve got fresh rosemary or thyme, go for it—just double the quantity compared to dried.
Lemon wedges: Not required, but squeezing fresh lemon over the chicken before serving adds brightness that really elevates the whole dish.

Best Chicken Cut for Roasting

Choosing the right chicken cut can make a real difference—not just in flavor, but also in how the recipe comes together.

Bone-in, skin-on thighs: These are ideal. They stay moist and cook evenly, and the skin turns beautifully crisp in the oven.
Boneless, skinless breasts: These are leaner and cook faster. If you go this route, check for doneness around the 20–25 minute mark so they don’t dry out.
Drumsticks: Another great option, especially for families with kids. They’re fun to eat and hold up well to roasting.

If you’re using a mix of cuts, try to keep them roughly the same size and thickness for even cooking. And don’t skip patting the chicken dry—it’s the secret to crispier skin.

Kitchen Tools You’ll Need

You don’t need a fancy setup to pull this off—just a few essentials and you’re good to go.

Must-Have Tools

Sheet pan or roasting pan: Go for a sturdy, rimmed baking sheet that can hold everything without overcrowding.
Parchment paper or foil: Not strictly necessary, but makes cleanup a breeze.
Mixing bowl: For tossing your veggies with oil and spices.
Tongs or spatula: Helpful for flipping or rearranging halfway through.
Meat thermometer: If you want to be precise, it’ll tell you exactly when your chicken is ready (165°F is the goal).

Nice-to-Have Tools

Silicone brush: Great for spreading olive oil or herb butter evenly on the chicken.
Mandoline slicer: Speeds up your prep if you’re making this for a crowd.
Citrus squeezer: If you’re adding lemon wedges, this gets every drop out.

How to Make One-Pan Herb Roasted Chicken

Ready to bring this dinner to life? Let’s walk through each step, one pan and one flavorful bite at a time.

Step 1: Preheat the Oven

Start by preheating your oven to 425°F (220°C).
Line a large sheet pan with parchment paper or aluminum foil for easy cleanup. You can even use a non-stick roasting pan if that’s what you’ve got on hand.

Step 2: Prep the Vegetables

In a large bowl, toss the halved baby potatoes and sliced bell peppers with:

2 tablespoons of olive oil
Half the minced garlic
Thyme, rosemary, paprika
A generous pinch of salt and pepper

Give everything a good toss until well coated. This step sets the stage for those rich, roasted flavors.

Step 3: Season the Chicken

Pat your chicken thighs dry with a paper towel. This helps the skin crisp up beautifully.
Rub them with the remaining tablespoon of olive oil, the rest of the garlic, and a bit more salt and pepper. The oil helps the seasoning stick and keeps the chicken juicy.

Step 4: Arrange on the Pan

Spread the seasoned potatoes and peppers across your lined sheet pan in an even layer.
Nestle the chicken thighs right on top of the veggies. That way, the juices from the chicken can drip down, flavoring the vegetables as they roast. Total magic.

Step 5: Roast

Place the pan in the oven and roast for 25 minutes.
If your oven has hot spots, give the pan a gentle rotation halfway through for even cooking.

Step 6: Add the Broccoli

After 25 minutes, it’s time to add the broccoli.
Toss your florets with a little oil, salt, and pepper. Gently stir the veggies on the pan and tuck the broccoli in wherever there’s room. Roast for another 15–20 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and everything is beautifully golden.

Step 7: Rest and Serve

Remove the pan from the oven and let everything rest for 5 minutes.
That little pause helps keep the chicken juicy and gives the flavors a chance to settle. Serve with fresh lemon wedges on the side if you’d like a bright, citrusy finish.

Tips for Success

Here are a few extra tricks to make sure your one-pan dinner turns out perfect every single time:

Crispy skin is all about dryness. Pat your chicken dry before seasoning, and don’t overcrowd the pan.
Cut your veggies evenly. This helps them cook at the same rate—no burnt edges or raw bites.
Use a meat thermometer. 165°F (75°C) is your best friend when cooking chicken.
Broil for extra crunch. If you love crispy skin or browned veggies, switch on the broiler for the last 2–3 minutes. Watch closely!

How to Store One-Pan Herb Roasted Chicken

This dish is just as good the next day—and it makes a fantastic meal prep option too.

At Room Temperature

Don’t leave this out for more than 2 hours. After serving, pop any leftovers into the fridge quickly.

In the Refrigerator

Store in an airtight container for up to 4 days. Reheat in a skillet or the oven to preserve the texture (the microwave works, but it softens everything).

Freezing Tips

Freeze chicken and potatoes in meal-size portions. Broccoli doesn’t freeze quite as well—it’s best added fresh when you reheat. Use within 2 months for best quality.

Frequently Asked Questions (FAQs)

Can I use boneless chicken breasts instead of thighs?

Yes, absolutely. Just reduce the cook time slightly (check for doneness around 20–25 minutes) since breasts cook faster and can dry out.

Can I prepare this meal ahead of time?

Totally. Chop the vegetables and season the chicken the night before. Store everything in separate containers, then assemble and roast when ready.

What’s the best pan to use for this?

A sturdy half-sheet pan with a rim is ideal. Avoid glass baking dishes—they don’t brown as well.

Can I double the recipe?

Yes! Just use two sheet pans and rotate their positions in the oven halfway through to ensure even roasting.

Related Recipes

If you loved this roasted chicken dinner, you might also enjoy these satisfying, one-dish wonders from Jennifer Recipes:

Spinach Artichoke Chicken Casserole – Creamy, baked, and crowd-pleasing.
Chicken Broccoli Rice Casserole – A comforting classic with cheesy goodness.
Cool Ranch Chicken Tenders – Crispy, oven-baked, and full of bold flavor.
Garlic Parmesan Chicken Pasta – A creamy pasta night favorite.
Creamy Cajun Chicken Linguine – Spicy, creamy, and perfect for pasta lovers.

Conclusion

This one-pan herb roasted chicken recipe is everything a home-cooked dinner should be: comforting, flavorful, easy, and full of possibilities. Whether you’re trying it for the first time or adding it to your weekly rotation, it’s a dish that never disappoints.

Give it a try, and don’t forget to share how it turned out. I’d love to hear what you paired it with, or how you made it your own!