Herb-Roasted Chicken with Baby Potatoes & Veggie Medley

Looking for a complete weeknight dinner that comes together on one sheet pan? This herb-roasted chicken is juicy, flavorful, and surrounded by perfectly caramelized vegetables.

With aromatic thyme, rosemary, and parsley coating golden chicken thighs, plus tender baby potatoes and fresh green beans, this dish delivers restaurant-quality results in your own kitchen.

Best of all, cleanup is minimal and your family will ask for seconds.

Ingredients

4 bone-in chicken thighs

1 lb baby potatoes, halved

2 cups baby carrots

1 cup fresh green beans, trimmed

3 tbsp olive oil

3 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

1 tsp dried parsley

1/2 tsp paprika

Salt and black pepper, to taste

Optional: squeeze of fresh lemon

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