Sheet Pan Garlic-Herb Chicken & Veggies
This Sheet Pan Garlic-Herb Chicken & Veggies recipe delivers a complete, balanced meal with minimal cleanup, perfect for a healthy weeknight dinner.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
Prepare the vegetables: Chop the broccoli into bite-sized florets. Core and slice the bell peppers into 1-inch strips. Peel and cut the red onion into 1-inch wedges. Mince the fresh garlic.
Prepare the chicken: Pat the chicken breasts dry with paper towels. Cut them into uniform 1-inch cubes or 1.5-inch strips to ensure even cooking.
Season everything: In a large mixing bowl, combine the chopped vegetables, minced garlic, olive oil, garlic powder, dried Italian herbs, salt, and black pepper. Toss thoroughly until all vegetables are evenly coated. Add the chicken pieces to the same bowl and toss again, ensuring the chicken is also well coated with the seasoning mixture.
Arrange on the sheet pan: Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Ensure there is enough space between pieces for air to circulate, which promotes browning. If your pan is overcrowded, use a second sheet pan.
Roast: Place the sheet pan in the preheated oven and roast for 20-25 minutes. The chicken should reach an internal temperature of 165°F (74°C) and the vegetables should be tender-crisp and slightly caramelized. For more even browning, you can gently toss the contents of the pan halfway through cooking.
Finish and serve: Remove the sheet pan from the oven. Squeeze the juice from the fresh lemon over the entire dish. Garnish with fresh chopped parsley, if desired, and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan: Spreading the ingredients in a single layer is crucial for roasting, not steaming. If your pan is too full, use two.
- 2Uniform cutting: Cut chicken and vegetables into similar-sized pieces to ensure they cook evenly at the same rate.
- 3Pat chicken dry: Removing excess moisture from the chicken helps it brown better and develop a more appealing texture.
- 4Customize your veggies: Feel free to swap or add other quick-cooking vegetables like zucchini, asparagus, or cherry tomatoes.
Adapt it for your goals.
Spice it Up
Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix for a touch of heat, or finish with a drizzle of sriracha.
Herb SwapHerb Swap
Experiment with different dried herbs like oregano, thyme, or rosemary, or use fresh herbs like chopped rosemary or sage for a more robust flavor.
Protein AlternativeProtein Alternative
Substitute chicken with firm tofu, shrimp (add halfway through cooking), or pork tenderloin for a different protein source.
Why this is on our healthy list.
High in Lean Protein
Chicken breast is an excellent source of lean protein, essential for muscle repair, growth, and satiety, helping to keep you full longer.
Rich in Vitamins and Fiber
The colorful array of vegetables like broccoli and bell peppers provides a wealth of vitamins (C, K, A), minerals, and dietary fiber, supporting digestion and overall health.
Heart-Healthy Fats
Olive oil contributes monounsaturated fats, which are known to be beneficial for heart health and can help reduce bad cholesterol levels.
Frequently asked questions
Yes, this recipe is excellent for meal prepping. Cooked chicken and vegetables can be stored in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven.
