Sheet Pan Roasted Garlic & Herb Chicken and Veggies

Why Make This Recipe

Sheet Pan Roasted Garlic & Herb Chicken and Veggies is a fantastic recipe for those who want a simple and delicious meal. It combines juicy chicken with fresh vegetables, all cooked on one pan. This means less cleanup and more time to enjoy your food! Plus, the flavors are bright and vibrant, thanks to the garlic and herbs. It’s perfect for busy weeknights or meal prepping for the week ahead.

How to Make Sheet Pan Roasted Garlic & Herb Chicken and Veggies

To start making this tasty dish, gather all your ingredients and follow these easy steps:

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 into 1-inch pieces)
1/4 cup olive oil
4 cloves garlic (crushed or finely chopped)
2 tablespoons Gourmet Garden lightly dried parsley (or chive or basil)
2 tablespoons Gourmet Garden lightly dried cilantro
1 teaspoon chili pepper flakes
Salt and freshly ground black pepper
1 teaspoon ginger (optional)
Juice of 1/2 lime

Directions :

Preheat your oven to 450°F (232°C).
In a medium bowl, whisk together the garlic, herbs, salt, pepper, and lime juice.
Place the chicken and veggies on a sheet pan.
Drizzle the garlic and herb mixture over the chicken and veggies.
Use your hands to combine everything, ensuring the chicken and veggies are coated well.
Bake for 20-22 minutes, or until the chicken is cooked through and the veggies are tender.
Serve immediately with rice or quinoa, or let cool to room temperature and pack into meal prep containers.

How to Serve Sheet Pan Roasted Garlic & Herb Chicken and Veggies

This dish is great on its own, but you can serve it with a side of rice or quinoa to make it a complete meal. A sprinkle of fresh herbs on top adds an extra touch! It also pairs well with a simple salad or some crusty bread.

How to Store Sheet Pan Roasted Garlic & Herb Chicken and Veggies

Once your meal is cooked, store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. To reheat, simply pop it in the microwave or warm it up in the oven.

Tips to Make Sheet Pan Roasted Garlic & Herb Chicken and Veggies

To save time, chop your veggies and chicken ahead of time.
Feel free to mix and match vegetables based on what you have at home or what’s in season.
If you like it spicy, add more chili pepper flakes to taste.

Variation

You can easily change this recipe by using different proteins like shrimp or tofu. Just adjust the cooking time as needed. You can also use other vegetables such as carrots, asparagus, or any of your favorites.

FAQs

1. Can I use frozen vegetables?
Yes, you can use frozen vegetables. Just note that they may release extra moisture while cooking, so adjust your baking time accordingly.

2. What can I replace the chicken with?
You can replace the chicken with turkey, shrimp, or even plant-based proteins like tofu or tempeh.

3. Is there a vegetarian version of this recipe?
Absolutely! Simply omit the chicken and double up on the veggies. You can add chickpeas or beans for extra protein.