Description
Sheet Pan Garlic Herb Chicken & Veggies
Ingredients
1 lb chicken breast, cut into strips
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced
1 cup cherry tomatoes
3 tbsp olive oil
2 cloves garlic, minced
1 tsp Italian seasoning
1 tsp paprika
Salt and pepper, to taste
Fresh parsley, for garnish
Directions
Preheat Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Season Chicken & Veggies:
In a large bowl, combine chicken, zucchini, squash, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil, minced garlic, Italian seasoning, paprika, salt, and pepper. Toss until everything is evenly coated.
Spread on Sheet Pan:
Arrange the mixture in a single layer on the prepared baking sheet.
Bake:
Roast for 20–25 minutes, flipping the chicken and veggies halfway through, until the chicken is cooked through (165°F internal temperature) and veggies are tender.
Garnish & Serve:
Sprinkle with fresh parsley and serve hot. Enjoy as-is or pair with rice, quinoa, or a fresh side salad!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 280 kcal per serving
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Step-by-Step Guide
1. Prep the Pan: Preheat your oven to 425°F (220°C). Lining your sheet pan with parchment paper is crucial for easy cleanup and preventing sticking.
2. Uniform Cuts: Cut the chicken breast into even strips, about 1-inch thick. Slice the zucchini and squash into consistent rounds. Chopping the vegetables to a similar size ensures they cook at the same rate.
3. Master the Marinade: In your large mixing bowl, whisk together the olive oil, minced garlic, Italian seasoning, paprika, salt, and pepper first. This creates a cohesive marinade. Then, add all the chicken and vegetables and toss thoroughly until every piece is glistening and coated.
4. The Single Layer Rule: Pour the mixture onto your prepared pan. Use a spatula to spread everything into a single, uncrowded layer. Overcrowding will steam the food instead of roasting it, leading to soggy veggies and pale chicken.
5. Perfect the Roast: Place the pan in the preheated oven. Set a timer for 12 minutes. At the halfway mark, remove the pan and use tongs to flip the chicken strips and stir the vegetables. This promotes even browning and cooking. Return to the oven for the remaining 12-13 minutes, or until chicken reaches 165°F internally.
Serving Suggestions
This versatile sheet pan meal pairs beautifully with a variety of sides. For a light option, serve it over a bed of fresh arugula or spinach. To make it more hearty, pair it with cooked quinoa, brown rice, or couscous to soak up the delicious pan juices. A slice of crusty bread is also perfect for mopping up the flavorful oil.
How-to Summary
Cut chicken and veggies uniformly, toss with an oil and herb marinade, spread in a single layer on a parchment-lined sheet pan, and roast at 425°F for 20-25 minutes, flipping halfway. Garnish with fresh parsley and serve.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs work wonderfully and stay juicy. They may require an additional 3-5 minutes of cooking time.
How can I prevent my vegetables from getting soggy? Ensure they are completely dry before tossing with oil, avoid overcrowding the pan, and make sure your oven is fully preheated for a good sear.
Can I prepare this ahead of time? Yes. You can chop the vegetables and chicken, and make the seasoning mix up to 24 hours in advance. Store them separately in the fridge and combine on the sheet pan just before baking.
What other vegetables can I use? Broccoli florets, cauliflower, asparagus, and sliced mushrooms are all excellent choices. Adjust cooking times slightly for denser veggies like carrots or potatoes (parboil them first).
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer for best texture, or microwave until hot.
Common Mistakes to Avoid
- Overcrowding the Pan: This is the top mistake. It leads to steaming, not roasting, resulting in limp vegetables and under-browned chicken.
- Uneven Cutting: Inconsistent sizes mean some pieces will be overcooked while others are underdone.
- Skipping the Flip: Not turning the food halfway through cooking prevents even caramelization and can cause one side to burn.
- Using a Cold Oven: Always preheat. A hot oven is essential for locking in juices and achieving a roasted, not steamed, result.
Conclusion
This Sheet Pan Garlic Herb Chicken & Veggies recipe is the ultimate solution for a nutritious, flavorful, and incredibly easy weeknight dinner. With minimal prep, one pan to clean, and endless customization options, it’s a reliable blueprint for healthy eating. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly roasted meal with juicy chicken and caramelized vegetables every single time.