Sheet Pan Roasted Garlic & Herb Chicken and Veggies

There’s something incredibly satisfying about a meal that’s not only delicious but also easy to prepare and clean up. Enter the Sheet Pan Roasted Garlic & Herb Chicken and Veggies. This dish is a hearty, flavorful feast that brings together tender chicken, vibrant vegetables, and a mouthwatering garlic and herb marinade—all roasted to perfection on a single pan. It’s a meal that’s perfect for busy weeknights or laid-back weekends, and it’s sure to become a favorite in your household. Let’s dive into why this recipe is a keeper and how to make it at home!

Why This Recipe is a Keeper

This Sheet Pan Roasted Garlic & Herb Chicken and Veggies is a keeper for several reasons. First, it’s incredibly versatile. You can swap out vegetables based on what you have on hand or what’s in season. Second, the preparation is simple—chop, marinate, and roast. Third, it’s a one-pan wonder, which means less time spent on dishes and more time enjoying your meal. Lastly, the combination of garlic, herbs, and lime juice creates a vibrant flavor profile that elevates the chicken and veggies, making every bite a delight.

What to Buy

To make this delicious dish, here’s what you’ll need:

• 1 1/2 lbs boneless skinless chicken breasts – Cut into 1-inch pieces for even cooking.
• 2 cups broccoli florets – Fresh or frozen, both work well.
• 1 large zucchini – Cut into 1-inch pieces for tenderness.
• 1 medium onion – Cut into 1-inch pieces for sweetness.
• 1 bell pepper – Choose any color you love, cut into 1-inch pieces.
• 1 cup grape tomatoes – Cut into halves for a juicy burst of flavor.
• 1/4 cup olive oil – The base of the marinade.
• 4 cloves garlic – Crushed or finely chopped for robust flavor.
• 2 tablespoons Gourmet Garden lightly dried parsley (or chive or basil) – For that fresh herb taste.
• 2 tablespoons Gourmet Garden lightly dried cilantro – Adds a unique flavor.
• 1 teaspoon chili pepper flakes – For a hint of heat.
• Salt and freshly ground black pepper – To taste.
• 1 teaspoon ginger (optional) – Fresh or powdered for an extra zing.
• Juice of 1/2 lime – Brightens up the dish.

Tools of the Trade

To make this meal, you’ll need a few essential tools:

• Large mixing bowl – For marinating the chicken and veggies.
• Sheet pan – A large, rimmed baking sheet is perfect for roasting.
• Cutting board and knife – To chop all your ingredients.
• Measuring spoons – For precise ingredient measurements.
• Spatula or tongs – For tossing the chicken and veggies on the sheet pan.

Sheet Pan Roasted Garlic & Herb Chicken and Veggies, Made Easy

Now let’s get into the fun part—making the Sheet Pan Roasted Garlic & Herb Chicken and Veggies!

Step 1: Preheat Your Oven

Preheat your oven to 400°F (200°C). A hot oven is crucial for achieving that perfect roast.

Step 2: Prepare the Marinade

In a large mixing bowl, combine the olive oil, crushed garlic, dried parsley, dried cilantro, chili pepper flakes, salt, pepper, ginger (if using), and lime juice. Whisk well to combine all the flavors.

Step 3: Marinate the Chicken

Add the chicken pieces to the marinade. Toss until the chicken is evenly coated. Allow it to marinate for at least 15 minutes while you prepare the vegetables. For even more flavor, you can marinate it for up to 2 hours in the refrigerator.

Step 4: Chop the Veggies

While the chicken is marinating, chop your broccoli, zucchini, onion, bell pepper, and grape tomatoes into 1-inch pieces. This ensures they roast evenly and all have the same tenderness.

Step 5: Combine Chicken and Veggies

Add the chopped vegetables to the bowl with the marinated chicken. Toss everything together until the vegetables are coated with the marinade as well.

Step 6: Spread on the Sheet Pan

Spread the chicken and vegetable mixture evenly on a large sheet pan. Make sure there’s space between the pieces to ensure proper roasting.

Step 7: Roast in the Oven

Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the veggies are tender. Stir halfway through to promote even cooking.

Step 8: Serve and Enjoy!

Once cooked, remove the sheet pan from the oven. Let it cool for a few minutes before serving. This dish is perfect on its own or served over rice, quinoa, or a fresh salad.

Fresh Seasonal Changes

One of the best aspects of this recipe is its adaptability. Here are some ideas for seasonal changes:

• Spring: Add asparagus and snap peas for a fresh touch.
• Summer: Substitute cherry tomatoes with corn and add bell peppers.
• Fall: Include butternut squash and Brussels sprouts for a cozy flavor.
• Winter: Use root vegetables like carrots and parsnips for heartiness.

Problems & Prevention

While this recipe is straightforward, here are a few tips to avoid common pitfalls:

• Overcrowding the Pan: Make sure to spread the chicken and veggies in a single layer for even roasting.
• Inconsistent Cooking: Cut the chicken and vegetables into uniform sizes to ensure they cook at the same rate.
• Dry Chicken: Avoid overcooking by checking for doneness with a meat thermometer (165°F or 74°C).
• Burnt Garlic: If you find the garlic browning too quickly, cover the pan with aluminum foil midway through roasting.

Leftovers & Meal Prep

This Sheet Pan Roasted Garlic & Herb Chicken and Veggies is perfect for leftovers!

You can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through. This dish also works wonderfully for meal prep. Portion out servings into meal prep containers, and you’ll have delicious, healthy lunches ready to go for the week.

• Serve over rice, quinoa, or greens for a quick meal.
• Add to wraps or salads for a fresh twist.

Quick Questions

Can I use frozen vegetables for this recipe?

Yes! Frozen vegetables can be used, but they may require a slightly longer cooking time to ensure they are heated through and tender.

How can I make this dish spicier?

Add more chili pepper flakes to the marinade or include some chopped fresh jalapeños or a dash of hot sauce before roasting.

What can I substitute for chicken?

You can substitute chicken with firm tofu or chickpeas for a vegetarian option. Adjust the cooking time as necessary.

Can I prepare this ahead of time?

Absolutely! You can marinate the chicken and veggies a few hours ahead or even overnight for added flavor. Just store them in the refrigerator until you’re ready to roast.

You Might Also Like

• Healthy Chicken Stir-Fry
• Easy Baked Chicken Thighs
• 30-Minute Vegan Stir-Fry
• Lemon Garlic Chicken and Asparagus

See You at the Table

In conclusion, the Sheet Pan Roasted Garlic & Herb Chicken and Veggies is more than just a meal; it’s an experience of flavors, colors, and satisfying textures. With a minimal amount of effort, you can serve up a dish that your family will love, while also giving yourself the gift of easy cleanup. So gather your ingredients, preheat that oven, and get ready to enjoy a delightful dinner that’s as simple as it is scrumptious. Happy cooking!