Sheet Pan Roasted Garlic & Herb Chicken and Veggies
This Sheet Pan Roasted Garlic & Herb Chicken and Veggies is an easy, flavorful weeknight dinner with juicy chicken and colorful roasted vegetables.
Servings: 4 servings
Ingredients
- 1 1/2 lbs boneless skinless chicken breasts cut into 1-inch pieces
- 2 cups broccoli florets
- 1 large zucchini cut into 1-inch pieces
- 1 medium onion cut into 1-inch pieces
- 1 bell pepper any color, cut into 1-inch pieces
- 1 cup grape tomatoes cut in half
For the Garlic & Herb marinade:
- 1/4 cup olive oil
- 4 cloves garlic crushed or finely chopped
- 2 tablespoons Gourmet Garden lightly dried parsley, chive, or basil
- 2 tablespoons Gourmet Garden lightly dried cilantro
- 1 teaspoon chili pepper flakes
- Salt and freshly ground black pepper to taste
- 1 teaspoon ginger optional
- 1/2 lime juice juice of 1/2 lime
Instructions
- Preheat your oven to 425°F (220°C). A hot oven ensures that your chicken and veggies roast rather than steam, giving you that perfect caramelization.
- In a mixing bowl, combine the olive oil, crushed garlic, dried herbs, chili pepper flakes, salt, pepper, ginger (if using), and lime juice. Whisk until well combined.
- Add the chicken pieces to the marinade, tossing to coat evenly. Allow the chicken to marinate for at least 15 minutes. If you have more time, let it sit for up to an hour in the refrigerator for even more flavor.
- While the chicken is marinating, prepare your vegetables. Cut the broccoli, zucchini, onion, bell pepper, and grape tomatoes into 1-inch pieces. This ensures that everything cooks evenly.
- Spread the marinated chicken evenly across one side of a large sheet pan. On the other side, arrange the vegetables. Drizzle any remaining marinade over the veggies and season with additional salt and pepper if desired.
- Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly charred. You can broil for an additional 2-3 minutes for extra color and caramelization.
- Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. Serve your Sheet Pan Roasted Garlic & Herb Chicken and Veggies warm, garnished with fresh herbs if desired.
Equipment
- Sheet Pan
- Mixing Bowl
- Knife & Cutting Board
- Measuring Cups and Spoons
Notes
- For extra flavor, consider marinating the chicken overnight.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
- Feel free to customize the spice level by adjusting the chili flakes.
- Rotate the pan halfway through cooking for even roasting.