Sheet-Pan Herb Chicken & Roasted Veggie Bake
Sheet-Pan Herb Chicken & Roasted Veggie Bake is an effortless weeknight dinner that combines juicy, herb-infused chicken with a colorful medley of roasted vegetables. This one-pan meal not only fills your kitchen with delightful aromas but also offers a nutritious and satisfying option for the whole family. With minimal prep and cleanup, you can enjoy a delicious homemade dish that’s as easy to make as it is to customize.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 3 tbsp extra virgin olive oil
- 4 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
- 2 tsp fresh rosemary, chopped
- 2 tsp fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Coat a large baking sheet with nonstick cooking spray.
- In a bowl, combine olive oil, minced garlic, salt, pepper, rosemary, and thyme. Toss in the chicken until well coated.
- Chop mixed vegetables into bite-sized pieces and toss them in olive oil with salt and pepper.
- Arrange the seasoned chicken in the center of the baking sheet and surround it with the veggies.
- Roast in the oven for 25-30 minutes or until golden brown and cooked through. Serve hot.
Nutrition
- Serving Size: 1 piece of chicken breast (170g) with vegetables
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 90mg
Keywords: Customize with seasonal vegetables or different herbs based on your preference. For added flavor, marinate the chicken for up to 2 hours before cooking. Ensure even cooking by cutting vegetables into uniform sizes.