Sheet Pan Garlic Herb Chicken

Sheet pan garlic herb chicken and veggies is my go to for busy weeknights when I want a wholesome meal that tastes like pure comfort. Everything cooks at once no extra pans to scrub The chicken comes out juicy and golden while the veggies caramelize in all those herby pan juices I started making this after a long day at work when all I craved was a homemade dinner without fuss

I once made this for a family gathering when I had little time but wanted to impress Everyone raved and there was not one piece left for leftovers

Ingredients

• Chicken thighs or breasts: choose bone in thighs for maximum juiciness boneless breasts for quicker cooking select meat that looks pink and fresh
• Sweet bell peppers: these bring natural sweetness and color look for firm glossy peppers with no wrinkling
• Red onion: adds a mellow savory flavor and beautiful color thinly slice for best caramelization
• Zucchini: brings moisture and soaks up the herby olive oil opt for smaller zucchini as they are less watery
• Carrots: add a subtle earthy sweetness slice evenly so they roast through
• Garlic: fresh cloves give you punchy aroma and flavor smash before mincing for extra release of flavor
• Olive oil: coats everything for roasting choose extra virgin with a peppery finish
• Italian herb blend: gives the classic aroma look for a mix with oregano basil and thyme
• Paprika: delivers gentle warmth and color smoked paprika works if you want a deeper flavor
• Salt and black pepper: are essential for bringing everything to life use flaky salt if you have it

Instructions

Prep the Chicken and Veggies:

Pat the chicken dry with paper towels this helps the skin crisp up If using breasts slice any thick parts so they cook evenly Core and chop peppers onions zucchini and carrots into even sized pieces around one inch for uniform cooking

Make the Garlic Herb Marinade:

In a large bowl whisk together minced garlic olive oil Italian herbs paprika salt and black pepper Taste a little with a veggie to adjust seasoning Pour half over the veggies and toss well with clean hands Do the same for chicken with the remaining marinade Make sure every piece has a good coating

Arrange on the Pan:

Line a large rimmed baking sheet with parchment for easy cleanup Arrange the chicken pieces skin side up if using thighs Place veggies all around spreading in a single layer so they roast not steam Make sure chicken is not crowded so air circulates

Roast Everything:

Put the pan in a cold oven then set it to 425 degrees Fahrenheit This lets the chicken fat render out gently and helps veggies get crispy Roast for 35 to 45 minutes depending on size halfway through use tongs to stir veggies and baste chicken with pan juices Chicken should reach an internal temp of 165 and veggies should have caramelized edges

Broil for Color:

Turn the broiler on high for two to three minutes at the end if you want deeper browning Watch closely so nothing burns This step intensifies the flavor and adds irresistible crispiness

Rest and Serve:

Let everything rest on the sheet pan for five minutes before serving so juices redistribute Serve directly from the pan with a spoonful of pan drippings over each portion for the best taste

Save

I will never forget the first time my youngest begged for seconds of carrots that were roasted alongside this chicken That is when I knew this dish was a keeper Sweet roasted garlic and fresh herbs make even plain veggies special

Storage Tips

Let any leftovers cool thoroughly before storing Place in airtight containers and keep in the fridge for up to four days To reheat spread everything on a pan and warm at 350 degrees until hot for best texture The veggies may soften but the flavor stays incredible

Ingredient Substitutions

You can swap sweet potato rounds or butternut squash for carrots And if you are out of zucchini try broccoli florets or quartered mushrooms I have even used skin on drumsticks when thighs were not available Any robust herb blend will work if you do not have Italian seasoning

Serving Suggestions

This dish is filling as is but is even better with a side of lemony rice or a green salad Crusty bread mops up leftover pan juices nicely Sometimes I serve with a swirl of Greek yogurt or squeeze fresh lemon before eating for a tangy finish

Cultural and Seasonal Context

Roasting chicken and vegetables on one tray is a classic approach found in Mediterranean and American kitchens alike especially when gardens are overflowing in summer Swap in whatever is freshest at the market each season In fall root veggies make this extra cozy

Save

This recipe makes weeknights easy and delicious The flavors are even better the next day when leftovers are enjoyed for lunch

Kitchen Help

→ What vegetables work best for sheet pan garlic herb chicken?

Popular choices include bell peppers, zucchini, carrots, onions, broccoli, and potatoes. Firm vegetables roast well and absorb the savory flavors.

→ Can I use boneless chicken thighs instead of breasts?

Yes, boneless thighs offer more moisture and flavor. Adjust cooking time as thighs may cook faster than breasts.

→ How do I prevent vegetables from overcooking?

Cut vegetables into uniform pieces or add softer varieties later in the baking process for even roasting.

→ What herbs pair well in this dish?

Fresh rosemary, thyme, and parsley bring bright, fragrant notes. Dried Italian seasoning is also a good option.

→ Should chicken be marinated before baking?

Marinating in garlic, herbs, and olive oil enhances flavor and tenderness. Even 30 minutes provides noticeable results.