Creamy Herb Chicken with Roasted Vegetables

Creamy Herb Chicken with Roasted Vegetables

Serves

4 people
Prep time: 20 minutes
Cook time: 40 minutes

Ingredients

Chicken

• 4 bone-in, skin-on chicken thighs (or boneless if preferred)

• 2 tbsp olive oil

• 1 tsp paprika

• 1 tsp ground cumin

• 1 tsp dried oregano

• ½ tsp garlic powder

• Salt and black pepper, to taste

Roasted Vegetables

• 1½ lb baby potatoes (halved if large)

• 1 large zucchini, thick slices

• 1 red bell pepper, large chunks

• 1 cup cherry tomatoes

• 1 medium red onion, wedges

• 3 tbsp olive oil

• 1 tsp dried thyme or rosemary

• ½ tsp paprika

• Salt and black pepper, to taste

Creamy Herb Sauce

• 1 tbsp butter

• 2 cloves garlic, minced

• ¾ cup Greek yogurt or sour cream

• 2–3 tbsp chicken broth (to thin sauce)

• 1 tbsp fresh lemon juice

• 2 tbsp fresh parsley, finely chopped

• 1 tbsp fresh dill (or basil), chopped

• Salt and pepper, to taste

To Finish

• Lemon wedges

• Extra chopped herbs

Instructions

1. Roast the Vegetables

1. Preheat oven to 425°F (220°C).

2. In a large bowl, combine potatoes, zucchini, bell pepper, cherry tomatoes, and red onion.

3. Toss with olive oil, thyme, paprika, salt, and pepper until well coated.

4. Spread evenly on a baking sheet (don’t overcrowd).

5. Roast for 30–35 minutes, flipping once halfway, until potatoes are tender and everything is lightly charred.

2. Season the Chicken

1. Pat chicken thighs dry with paper towels.

2. Season generously on both sides with salt, pepper, paprika, cumin, oregano, and garlic powder.

3. Sear the Chicken

1. Heat olive oil in a large skillet over medium-high heat.

2. Place chicken skin-side down and sear 6–7 minutes until deeply golden.

3. Flip and cook another 6–8 minutes, until internal temp reaches 165°F (74°C).

4. Remove chicken from pan and set aside (keep warm).

4. Make the Creamy Herb Sauce

1. Reduce heat to low.

2. In the same pan, add butter and garlic; sauté 30 seconds until fragrant.

3. Stir in Greek yogurt (or sour cream) and chicken broth.

4. Add lemon juice, parsley, and dill.

5. Season with salt and pepper.

6. Gently warm the sauce — do not boil or it may split.

5. Assemble & Serve

1. Arrange roasted vegetables on plates.

2. Place chicken thighs on top.

3. Spoon creamy herb sauce generously over chicken and veggies.

4. Garnish with extra herbs and lemon wedges.

Tips & Variations

• Extra crispy potatoes: parboil for 8 minutes before roasting.

• Dairy-free: swap yogurt for coconut cream + extra lemon.

• Spicy kick: add chili flakes or smoked paprika to the chicken.

• One-pan option: finish chicken in the oven while veggies roast.