Sheet Pan Garlic Herb Chicken & Veggies Delight

Prep 15 minutes
Cook 30 minutes
Servings 4 servings
Sheet Pan Garlic Herb Chicken & Veggies Delight

Looking for a simple yet tasty meal? My Sheet Pan Garlic Herb Chicken & Veggies Delight is just the fix! This recipe brings you juicy chicken thighs and vibrant veggies, all cooked on one pan. It’s easy to prepare and perfect for busy nights. In just a few steps, you’ll have a comforting dish that impresses everyone. Let’s dive into the ingredients and get started on this delicious journey!

Ingredients

Main Ingredients List

– 4 boneless, skinless chicken thighs

– 1 cup baby potatoes, halved

– 1 cup broccoli florets

– 1 cup cherry tomatoes, halved

– 1 red bell pepper, thinly sliced

Seasoning and Oils

– 4 cloves garlic, finely minced

– 2 tablespoons extra virgin olive oil

– 1 teaspoon dried oregano

– 1 teaspoon dried thyme

– 1 teaspoon smoked paprika

– Sea salt and freshly cracked black pepper, to taste

Step-by-Step Instructions

Preparing the Oven

Preheat your oven to 425°F (220°C). This temperature helps the chicken cook well.

Mixing the Ingredients

In a large bowl, combine the chicken thighs with baby potatoes, broccoli, cherry tomatoes, and red bell pepper. Ensure all veggies and chicken are mixed well.

Herb Mixture Preparation

In a small bowl, whisk together the minced garlic, olive oil, dried oregano, dried thyme, smoked paprika, sea salt, and black pepper. This mixture adds great flavor.

Coating and Arranging

Pour the herb mixture over the chicken and veggies. Toss gently to coat everything. Spread the mixture on a sheet pan in one layer.

Baking Time

Bake in the oven for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (74°C). The veggies should be tender and slightly caramelized.

Rest Before Serving

After baking, let the dish rest for a few minutes. This helps keep the chicken juicy.

Garnish and Serve

Sprinkle freshly chopped parsley on top. This adds color and freshness. Enjoy your meal straight from the pan!

This article gave you a simple way to cook a tasty chicken and veggie dish. We covered ingredients like chicken thighs and broccoli, plus herbs and oils to add flavor. You learned step-by-step instructions, tips for cooking, and how to store leftovers. Cooking can be easy and fun, and you can try different veggies or proteins. Feel free to play around with the recipe. Enjoy making a meal that everyone will love!

Sheet Pan Garlic Herb Chicken & Veggies

Sheet Pan Garlic Herb Chicken & Veggies

A delicious and easy one-pan meal featuring garlic herb chicken thighs and a medley of colorful vegetables.

15 min prep
30 min cook
4 servings
estimated calories per serving cal

Ingredients

Instructions

  1. 1

    Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking.

  2. 2

    In a large mixing bowl, combine the chicken thighs with the halved baby potatoes, broccoli florets, halved cherry tomatoes, and sliced red bell pepper.

  3. 3

    In a separate small bowl, whisk together the minced garlic, olive oil, dried oregano, dried thyme, smoked paprika, sea salt, and black pepper until well blended.

  4. 4

    Pour the fragrant oil and herb mixture over the chicken and vegetables in the mixing bowl. Toss everything gently but thoroughly until all ingredients are evenly coated with the mixture.

  5. 5

    Transfer the chicken and vegetable mixture to a large sheet pan. Spread everything out into a single layer without overcrowding to ensure even cooking.

  6. 6

    Place the sheet pan in the preheated oven and bake for 25-30 minutes. Keep an eye on the dish—you’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

  7. 7

    Once cooked, remove the sheet pan from the oven. Allow the chicken and veggies to rest for a few minutes to lock in juices and enhance flavor.

  8. 8

    Just before serving, sprinkle freshly chopped parsley over the top for a lovely splash of color and added freshness.

Chef's Notes

Serve directly from the sheet pan for a rustic look, or plate individually with a drizzle of olive oil.

Course: Main Course Cuisine: American