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One Pan Chicken and Vegetables with Fresh Herbs Recipe. This is a healthy, clean eating recipe that is quick and easy for weeknight dinners. One pan means quick clean up. There's tons of flavor and the whole family will love it.

One Pan Chicken and Vegetables with Fresh Herbs


An easy, quick and tasty one pan meal that is full of flavor and a perfect weeknight meal




  • 1/2 pound carrots, julienned into 2 inch pieces
  • 1/2 pound parsnips, julienned into 2 inch pieces
  • 1/2 pound green beans, trimmed and cut into 2 inch pieces
  • 3 tablespoons avocado oil (or higher heat oil of choice), divided
  • 1/2 teaspoon coarse real salt
  • 1/4 teaspoon freshly ground black pepper
  • 2.25 lbs bone-in chicken thighs
  • 1 tablespoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon minced garlic
  • 1 tablespoon each of fresh thyme, sage, and rosemary, chopped


Preheat the oven to 450 degrees.  Place the vegetables on a rimmed baking sheet and drizzle with 1 tablespoon avocado oil and the salt and pepper.  Toss to evenly coast the vegetables in the oil and salt and pepper.

In a small bowl, mix together the remaining 2 tablespoons of avocado oil, mustard, apple cider vinegar, maple syrup, garlic, and herbs.

Nestle the chicken between the vegetables on the baking tray.  Sprinkle with salt and pepper.  Spoon the dressing on top of the chicken, reserving a little less than half.

Bake in the preheated oven for 30 minutes.  Half way through the cooking time, baste the chicken with the remaining dressing and stir the vegetables a bit.  If additional browning of the chicken is desired, cook under the broiler for a few minutes at the end of the cooking time.  Check to make sure the internal temperature of the chicken has reached 165 degrees. Enjoy!

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: main meal


  • Serving Size: 1 of 4
  • Calories: 526
  • Sugar: 12.5g
  • Sodium: 556.5mg
  • Fat: 39g
  • Carbohydrates: 24.5g
  • Protein: 68g