Description
This Garlic Herb Chicken & Veggie Sheet Pan Dinner is a weeknight hero: juicy chicken breasts coated in a zesty garlic-herb marinade, roasted alongside vibrant veggies until everything is tender, caramelized, and deeply flavorful. It all happens on one pan for minimal cleanup and maximum comfort-food payoff.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon dried Italian herbs (oregano, basil, thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large sheet pan or line it with parchment paper for easier cleanup.
- In a large bowl, whisk together the olive oil, minced garlic, dried Italian herbs, salt, and pepper until well combined and fragrant.
- Add the chicken breasts to the bowl and turn to coat thoroughly in the garlic-herb mixture. Let marinate for about 15 minutes to build flavor.
- Arrange the marinated chicken breasts in the center of the prepared sheet pan in a single layer.
- Add the broccoli florets, baby carrots, and sliced bell peppers around the chicken on the pan. Drizzle any remaining garlic-herb mixture over the vegetables and toss lightly to coat.
- Roast in the preheated oven for 25–30 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F / 75°C) and the vegetables are tender with lightly browned edges.
- If desired, broil for 2–3 minutes at the end of cooking to add extra color and caramelization to the chicken and veggies (watch closely to prevent burning).
- Remove the pan from the oven and let the chicken rest for 5 minutes to retain its juices.
- Garnish the chicken and vegetables with freshly chopped parsley, adjust seasoning with extra salt and pepper if needed, and serve hot straight from the pan.
Notes
- For extra flavor, marinate the chicken for up to 2 hours in the fridge.
- Cut the vegetables into similar-sized pieces so they cook evenly with the chicken.
- If your chicken breasts are very thick, lightly pound them to an even thickness for more uniform cooking.
- Season the vegetables separately with additional salt, pepper, or a pinch of red pepper flakes if you like more kick.
- Prep Time: 15 minutes (plus optional extra marinating time)
- Cook Time: 25–30 minutes
- Category: Dinner, Main Course
- Method: Oven-roasted sheet pan
- Cuisine: American, Mediterranean-inspired
Nutrition
- Serving Size: 1 chicken breast with vegetables (1/4 of recipe)
- Calories: 320 kcal
- Sugar: 6 g (approx.)
- Sodium: 480 mg (approx., varies with added salt)
- Fat: 14 g (approx.)
- Saturated Fat: 2 g (approx.)
- Unsaturated Fat: 11 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 18 g (approx.)
- Fiber: 4 g (approx.)
- Protein: 32 g (approx.)
- Cholesterol: 85 mg (approx.)
Keywords: garlic herb chicken, sheet pan dinner, one pan meal, roasted veggies, easy weeknight dinner, healthy chicken recipe