Description
This Garlic Herb Chicken with Roasted Vegetables is a comforting one-pan meal that combines tender chicken and vibrant veggies, perfect for busy weeknights. Enjoy the delightful harmony of savory and sweet flavors in every bite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, zested and juiced
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups baby carrots, halved (or regular carrots, cut into sticks)
- 1 medium red onion, cut into wedges
- 1 red bell pepper, cut into strips
- 1 zucchini, sliced into rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs (optional)
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting, allowing the chicken to cook through while the vegetables caramelize perfectly.
- In a medium bowl, combine the minced garlic, olive oil, rosemary, thyme, parsley, salt, pepper, lemon zest, and lemon juice. Mix well until it creates a marinade. The mixture should smell fragrant and zesty.
- Place the chicken breasts in a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
- While the chicken marinates, prepare the vegetables. On a large sheet pan, toss the Brussels sprouts, baby carrots, red onion, red bell pepper, and zucchini with olive oil, salt, pepper, garlic powder, and Italian herbs if using. Spread the vegetables evenly across the pan to ensure even roasting.
- After marinating, remove the chicken from the marinade and place it on the sheet pan alongside the vegetables. Arrange them so they are not crowded, allowing hot air to circulate. This helps achieve a nice golden color.
- Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized. Keep an eye on the chicken to avoid overcooking; it should be juicy and have a slight golden-brown color.
- Once done, remove the sheet pan from the oven and let it rest for about 5 minutes. This resting period allows the juices in the chicken to redistribute, ensuring tenderness.
- Serve the Garlic Herb Chicken with the roasted vegetables and enjoy a wholesome, satisfying meal!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 100 mg
Keywords: Don't skip the marinating step! Allowing the chicken to marinate for at least 15 minutes significantly enhances the flavor. For best results, aim for 1-2 hours.