Oh, weeknights! Am I right? Between soccer practice, endless emails, and just trying to unwind, the last thing I want to do is spend an hour in the kitchen. I used to dread that “what’s for dinner?” question. But then I discovered the magic of the sheet pan. Seriously, this Sheet Pan Garlic Herb Chicken and Veggies recipe has been a lifesaver for my busy evenings. It’s ridiculously simple, packed with flavor, and honestly, it just makes life easier. It’s become our absolute favorite go-to, and I think you’re going to love it too!
Why You’ll Love This Sheet Pan Garlic Herb Chicken and Veggies
Honestly, what’s not to love about a recipe that makes your life easier AND tastes amazing? This Sheet Pan Garlic Herb Chicken and Veggies is a total game-changer. Here’s why it’s earned a permanent spot in my recipe rotation:
- Super Quick Prep and Cook Time: We’re talking minimal chopping and then just tossing everything onto one pan. It’s ready in about 40 minutes from start to finish – perfect for those slammed weeknights.
- Minimal Cleanup is the REAL MVP: Seriously, one pan means one pan to wash! This is probably my favorite part. No endless pots and pans cluttering up the sink.
- That Delicious Garlic Herb Flavor: The simple mix of garlic, thyme, and rosemary is just *chef’s kiss*. It coats everything beautifully and makes your kitchen smell incredible while it’s baking. It’s a flavor combo that just works.
- Healthy and Balanced: You get your protein from the chicken and tons of vitamins from all those colorful veggies. It’s a complete, healthy family dinner all on one sheet.
- Perfect for Busy Weeknights: This is the ultimate quick weeknight recipe. It’s simple, satisfying, and takes hardly any effort, which is exactly what we need after a long day. It’s one of those easy sheet pan meals that truly saves the day.
Gathering Your Ingredients for Sheet Pan Garlic Herb Chicken and Veggies
Alright, let’s get this party started! For this amazing Sheet Pan Garlic Herb Chicken and Veggies, you’ll need just a few things. First up, grab about 2 boneless, skinless chicken breasts and cut them into nice, bite-sized 1-inch pieces. Then, we need about a pound of broccoli florets – make sure they’re all roughly the same size so they cook evenly. For color and sweetness, chop up one red bell pepper and one yellow bell pepper. A red onion, cut into wedges, adds a lovely punch. Don’t forget 3 cloves of garlic, minced up nice and fine – this is where a lot of that amazing flavor comes from! For the dressing, you’ll need 2 tablespoons of good olive oil, 1 teaspoon each of dried thyme and dried rosemary, and then just a half teaspoon of salt and a quarter teaspoon of black pepper to season it all up.
Ingredient Notes and Substitutions
So, why these specific ingredients? The chicken is lean and takes on flavor like a dream. The broccoli, peppers, and onion give us that perfect mix of tender-crisp veggies. Now, don’t be shy about swapping things out! If broccoli isn’t your thing, try zucchini chunks, baby carrots, or even some halved Brussels sprouts. They all roast up beautifully. And about those herbs – if you happen to have fresh thyme or rosemary, go ahead and use about a tablespoon of each, chopped. It’ll give it an even fresher taste, but the dried stuff works like a charm, trust me!
How to Prepare Sheet Pan Garlic Herb Chicken and Veggies
Alright, let’s get this amazing Sheet Pan Garlic Herb Chicken and Veggies made! It’s so straightforward, you’ll wonder why you haven’t been doing this all along. First things first, turn on your oven and let it preheat to 400°F (200°C). While that’s heating up, grab a nice big bowl – one big enough to hold all our goodies. Toss in your chicken pieces, all those colorful bell peppers, the broccoli florets, and the red onion wedges. Give it a little swirl to get them all mingling.
Next, let’s whip up that super simple, super flavorful garlic herb seasoning. In a smaller bowl, whisk together the olive oil, your minced garlic (no one likes a giant chunk of raw garlic!), the dried thyme, and dried rosemary. Sprinkle in the salt and pepper. Give it a good stir until it’s all combined into a lovely dressing.
Now, pour that delicious olive oil mixture right over the chicken and veggies in the big bowl. Get your hands in there (or use a big spoon!) and toss everything together really well. You want every single piece to be coated in that herby, garlicky goodness. Make sure you get into all the nooks and crannies!
Here’s the key to getting everything cooked perfectly: spread the mixture out onto a large baking sheet in a single layer. Don’t just dump it all in a pile! If things are too crowded, they’ll steam instead of roast, and we want those lovely crispy edges. So, spread it out evenly. Now, pop that baking sheet into your preheated oven. Let it bake for about 20 to 25 minutes. You’re looking for the chicken to be cooked all the way through – the safest bet is to check that it’s reached an internal temperature of 165°F (74°C) with a meat thermometer – and for the veggies to be tender and maybe a little browned around the edges. That’s it! Dinner is served!
Tips for Perfect Sheet Pan Garlic Herb Chicken and Veggies
Want to make sure your Sheet Pan Garlic Herb Chicken and Veggies turns out absolutely perfect every single time? A couple of little tricks go a long way. First, resist the urge to cram everything onto one pan if it looks too full. Use two pans if you have to! Overcrowding is the enemy of crispy, roasted veggies. Make sure everything has a bit of space to breathe. Also, try to cut your veggies into roughly similar sizes so they cook at the same rate. And for an extra pop of brightness, give everything a good squeeze of fresh lemon juice right before you serve it. It makes a world of difference!
Serving and Storing Your Sheet Pan Garlic Herb Chicken and Veggies
This Sheet Pan Garlic Herb Chicken and Veggies is a complete meal all on its own, but if you’re feeling fancy, it’s fantastic served over some fluffy rice, quinoa, or even with a side of crusty bread for soaking up any delicious pan juices. It’s hearty enough to satisfy everyone!
Leftovers? Oh, they’re a lifesaver! Just let the dish cool completely, then pop it into an airtight container and store it in the fridge. It should keep well for about 3 to 4 days. When you’re ready to reheat, I find that gently warming it in a skillet over medium heat or popping it back into a moderate oven (around 350°F or 175°C) for about 10-15 minutes works best to keep those veggies from getting too mushy and the chicken nice and tender.
Frequently Asked Questions About Sheet Pan Garlic Herb Chicken and Veggies
Got questions about this easy sheet pan meal? I’ve got answers! This Garlic Herb Chicken Recipe is super forgiving, but here are a few things people often ask:
- What vegetables work best with this Sheet Pan Garlic Herb Chicken and Veggies? You can really throw in almost anything you like! Besides the broccoli, peppers, and onion, I’ve had great luck with zucchini, carrots, asparagus, and even Brussels sprouts. Just try to cut them so they’re all about the same size so they cook evenly. It’s a fantastic way to use up whatever veggies you have hanging out in the fridge!
- How long should I bake the Sheet Pan Garlic Herb Chicken and Veggies? We’re aiming for about 20 to 25 minutes at 400°F (200°C). The best way to know for sure is to check that the chicken is cooked through. It should be opaque and reach an internal temperature of 165°F (74°C). The veggies should be tender with some nice browned edges. If they’re not quite there after 25 minutes, just give them a few more minutes.
- Is Sheet Pan Garlic Herb Chicken and Veggies a healthy meal option? Absolutely! This recipe is packed with lean protein from the chicken and lots of vitamins and fiber from the colorful veggies. Plus, we’re using healthy olive oil and simple seasonings. It’s a truly healthy family dinner that tastes amazing and doesn’t feel like you’re sacrificing flavor for health. It’s one of my favorite simple meals!
Estimated Nutritional Information for Sheet Pan Garlic Herb Chicken and Veggies
Just a little heads-up, these numbers are estimates, okay? They can totally change depending on the exact size of your chicken pieces or the specific veggies you toss in. But generally, for one serving of this delicious Sheet Pan Garlic Herb Chicken and Veggies, you’re looking at about:
- Calories: 350
- Fat: 15g
- Protein: 30g
- Carbohydrates: 20g
It’s a pretty balanced meal, if I do say so myself!
So, what did you think? Did this Sheet Pan Garlic Herb Chicken and Veggies become your new weeknight hero too? I’d absolutely love to hear all about it! Drop a comment below with your thoughts, any fun variations you tried, or just to say hello. And if you loved it, please consider giving it a rating! You can also find more great recipes on Pinterest.
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Sheet Pan Garlic Herb Chicken: 1 Easy Dinner
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
A simple and delicious one-pan meal featuring chicken and vegetables seasoned with garlic and herbs, baked to perfection.
Ingredients
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb broccoli florets
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine chicken, broccoli, bell peppers, and red onion.
- In a small bowl, whisk together olive oil, minced garlic, thyme, rosemary, salt, and pepper.
- Pour the olive oil mixture over the chicken and vegetables. Toss to coat evenly.
- Spread the mixture in a single layer on a large baking sheet.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve hot.
Notes
- You can substitute other vegetables like zucchini, carrots, or Brussels sprouts.
- For extra flavor, you can add a squeeze of lemon juice before serving.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
