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Sheet Pan Garlic Herb Chicken & Veggies: Happy Dinner Hero

Sheet Pan Garlic Herb Chicken & Veggies
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A simple and flavorful sheet pan dinner featuring chicken and vegetables seasoned with garlic and herbs. Perfect for a quick and healthy weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 lb broccoli florets
  • 1 lb baby potatoes, halved or quartered
  • 1 red onion, cut into wedges
  • 3 tbsp olive oil
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the potatoes with 1 tablespoon of olive oil, half of the rosemary, thyme, garlic powder, salt, and pepper. Spread them on one side of a large baking sheet.
  3. Roast the potatoes for 15 minutes.
  4. While the potatoes are roasting, toss the broccoli florets and red onion wedges with the remaining 2 tablespoons of olive oil, the rest of the rosemary, thyme, garlic powder, salt, and pepper in the same bowl.
  5. Add the seasoned broccoli and red onion to the baking sheet with the potatoes.
  6. Pat the chicken dry and place it on the baking sheet alongside the vegetables.
  7. Roast for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  8. Garnish with fresh parsley before serving.

Notes

  • You can substitute chicken breasts with thighs for a more tender result.
  • Feel free to add other vegetables like bell peppers, carrots, or Brussels sprouts.
  • Ensure vegetables are cut to a similar size for even cooking.
  • Adjust seasoning to your preference.

Nutrition

Find it online: https://hungryhearld.com/sheet-pan-garlic-herb-chicken-veggies/