One-Pan Garlic Herb Chicken Thighs with Roasted Vegetables

Ingredients

• 8 bone-in, skin-on chicken thighs (about 900g total)
• 3 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 medium zucchini, cut into 2cm half-moons
• 2 cups cherry tomatoes
• 1 large red bell pepper, chopped into 3cm pieces
• 1 medium red onion, cut into wedges
• 1 tablespoon fresh lemon juice
• Fresh parsley, roughly chopped, to serve

Instructions

1. 1

   Get Your Oven Hot First

   Preheat your oven to 220°C (425°F). This high heat is non-negotiable—it's what gives you crispy chicken skin and nicely caramelized vegetables instead of a soggy mess. While the oven heats up, pat your chicken thighs completely dry with paper towels. Dry skin = crispy skin. Don't skip this part.

2. 2

   Mix the Herb Marinade

   In a small bowl, combine 2 tablespoons of olive oil, minced garlic, rosemary, thyme, smoked paprika, 1 teaspoon salt, and a generous crack of black pepper. Give it a good stir. It'll look like a loose paste—that's exactly what you want. Rub this all over your chicken thighs, getting under the skin where you can. The more coverage, the better the flavor.

3. 3

   Prep and Season Your Vegetables

   Toss the zucchini, cherry tomatoes, bell pepper, and red onion wedges on a large rimmed baking sheet with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them out in a single layer—crowded vegetables steam instead of roast, and that's a texture you don't want. Nestle the chicken thighs skin-side up right on top of the vegetables.

   

4. 4

   Roast Until Everything Is Golden

   Slide the pan into the middle rack of your preheated oven. Roast for 28 to 32 minutes, until the chicken skin is deeply golden and the internal temperature reads 74°C (165°F) on an instant-read thermometer. The tomatoes should be bursting and the onion edges slightly charred. If your chicken hits temperature but isn't golden enough, flip the broiler on for a final 2 to 3 minutes—just watch it.

5. 5

   Rest, Finish, and Serve

   Pull the pan out and let it rest for 5 minutes before serving (this keeps the chicken juicy—trust the process). Drizzle lemon juice over everything, then scatter fresh parsley on top. Serve straight from the pan. For a complete dinner, pair with a side of brown rice, crusty bread, or a simple green salad.

Substitution Ideas

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep the chicken and vegetables together—the juices from the chicken actually help keep the vegetables from drying out. To reheat, a 180°C (350°F) oven for 12 to 15 minutes gets the skin crispy again far better than the microwave will. That said, if you're in a hurry, the microwave works fine—just cover loosely and go for 2 minutes on medium power. You can also freeze cooked chicken thighs (without the vegetables, which go mushy) for up to 2 months.