One-Pan Italian Herb-Crusted Chicken with Vegetables
This one-pan meal brings together the classic flavors of Italian cuisine with the convenience of an easy cleanup. The herb crust adds a delightful crunch to the chicken, while the roasted vegetables soak up the savory juices, making this dish both healthy and satisfying. A small producer's sun-dried tomatoes enhance the depth of flavor.
Ingredients
- 1 1/2 pounds boneless chicken thighs
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1/2 cup sun-dried tomatoes, finely chopped
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 2 medium zucchini, sliced into 1/2 inch rounds
- 1 large red bell pepper, cut into strips
- 1 large yellow onion, sliced
- 1 cup cherry tomatoes, halved
Method
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, oregano, sun-dried tomatoes, salt, and pepper. Stir until combined.
- Place the chicken thighs in a single layer on a baking sheet. Brush the herb mixture generously over each piece, ensuring they are well-coated.
- Arrange the zucchini, red bell pepper, onion, and cherry tomatoes around the chicken on the baking sheet. Drizzle a little olive oil over the vegetables and season with salt and pepper.
- Roast in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred.
- Remove from the oven. Allow the dish to rest for a few minutes before serving to let the flavors meld together.