Crazy Good Herb-Roasted Chicken & Veggie Tray Bake

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the chicken and veggies:

4 bone-in, skin-on chicken thighs

1 large red bell pepper, cut into chunks

1 medium zucchini, sliced into rounds

1 cup baby carrots

1 red onion, cut into wedges

3 cloves garlic, minced

2 tablespoons olive oil

For the herb seasoning:

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried oregano

½ teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

For garnish:

Fresh parsley, chopped

 

Instructions:

Preheat and Prepare
Preheat your oven to 425°F (220°C). In a small bowl, mix the thyme, rosemary, oregano, smoked paprika, salt, and pepper with olive oil and garlic to create the herb seasoning.

Season the Chicken and Veggies
Place the chicken thighs and chopped vegetables on a large baking tray. Drizzle the herb seasoning evenly over everything, tossing the veggies gently to coat and rubbing the seasoning onto the chicken skin.

Arrange and Roast
Spread the chicken and veggies in a single layer on the tray, skin side up for the chicken. Roast in the oven for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.

Optional Broil for Crispiness
If desired, broil for an additional 2–3 minutes to crisp the chicken skin further and deepen the veggie color.

Serve
Transfer the chicken and veggies to a serving platter and sprinkle with fresh parsley before serving.

Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4