Why You Should Try Garlic Herb Chicken with Roasted Vegetables
If you’re looking for a delicious, well-balanced, and easy-to-make meal, this Garlic Herb Chicken with Roasted Vegetables is a must-try! It’s packed with flavor, uses simple, wholesome ingredients, and requires minimal cleanup.
The chicken is marinated in a savory garlic herb seasoning, making it juicy and flavorful, while the roasted vegetables add a perfect mix of textures and colors. The best part? Everything cooks on one sheet pan, making it a quick and hassle-free dinner for busy weeknights.
Not only is this dish incredibly tasty, but it’s also healthy! The lean protein from the chicken, combined with fiber-rich vegetables, makes it a nutritious and satisfying meal. Plus, the roasting process enhances the natural sweetness of the veggies, giving them a delicious caramelized flavor.
Whether you’re meal prepping, feeding a family, or simply craving a wholesome meal, this Garlic Herb Chicken with Roasted Vegetables will quickly become a favorite in your kitchen! 🍽✨
I’d be happy to create a recipe for Garlic Herb Chicken with Roasted Vegetables. This is a flavorful, wholesome dish that pairs well with many sides.
Garlic Herb Chicken with Roasted Vegetables
Ingredients:
- 4 chicken breasts or 6-8 chicken thighs
- 4 tablespoons olive oil, divided
- 6 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1 lemon, zested and juiced
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 2 bell peppers (any color), chopped into large pieces
- 1 red onion, cut into wedges
- 2 zucchini, sliced into half-moons
- 1 pound baby potatoes, halved
- 2 carrots, cut into chunks
Instructions:
- Marinate the chicken: In a bowl, combine 2 tablespoons olive oil, minced garlic, chopped herbs (rosemary, thyme, sage), lemon zest, lemon juice, salt, and pepper. Add the chicken and coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- Preheat the oven to 425°F (220°C).
- Prepare the vegetables: In a large bowl, toss the bell peppers, red onion, zucchini, potatoes, and carrots with the remaining 2 tablespoons of olive oil and a pinch of salt and pepper.
- Arrange on a baking sheet: Spread the vegetables on a large rimmed baking sheet. Make space in the center or between vegetables for the chicken pieces.
- Add the chicken: Place the marinated chicken among the vegetables on the baking sheet.
- Roast: Bake in the preheated oven for 25-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized. If using chicken thighs, they may require an additional 5-10 minutes.
- Rest and serve: Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with any remaining fresh herbs if desired.
This complete meal is perfect for a weeknight dinner but impressive enough for company. Enjoy!