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A sheet pan filled with roasted herb chicken, broccoli, red peppers, and zucchini garnished with parmesan.
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Herb Chicken and Roasted Vegetable Bake

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings
Calories: 425kcal

Ingredients

  • 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
  • 2 cups broccoli florets
  • 1 large red bell pepper, seeded and chopped into 1-inch pieces
  • 1 medium zucchini , sliced into half-moons
  • 1/2 large red onion, sliced into wedges
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, minced

Instructions

  • Preheat the oven to 400°F (200°C) and line a heavy-duty rimmed baking sheet with parchment paper.
  • Distribute the prepared chicken thighs, broccoli, bell pepper, zucchini, and red onion across the baking sheet in a single layer.
  • In a small whisking bowl, combine the olive oil, oregano, basil, garlic powder, onion powder, salt, and black pepper.
  • Drizzle the herb oil mixture over the chicken and vegetables, tossing thoroughly with tongs to ensure uniform coverage.
  • Arrange the ingredients so they are not overcrowded, allowing for proper airflow and browning.
  • Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are fork-tender with charred edges.
  • Remove from the oven and immediately garnish with grated Parmesan cheese and fresh parsley.
  • Allow the dish to rest for 5 minutes before serving to let juices redistribute.