Sheet-Pan Garlic Herb Chicken and Veggies

$- 4 boneless, skinless chicken thighs - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste For this dish, I like to use chicken thighs. They stay juicy and full of flavor. Olive oil gives a nice base for the herbs. Fresh minced garlic adds a punch. - 1 cup cherry tomatoes, halved - 1 bell pepper (red or yellow), sliced - 1 zucchini, sliced - 1 red onion, cut into wedges I enjoy adding cherry tomatoes for sweetness. Bell peppers bring color and crunch. Zucchini adds a soft texture, while red onion gives a mild bite. - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - Salt and pepper - Fresh parsley, chopped (for garnish) The dried herbs pack a big flavor punch. Smoked paprika adds depth and warmth. I finish with fresh parsley for a pop of color. - Preheat your oven to 425°F (220°C). This high heat helps brown the chicken and veggies. - Line a large baking sheet with parchment paper. This makes cleanup easy and quick. - In a small bowl, mix together 2 tablespoons of olive oil, 4 minced garlic cloves, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Whisk until well combined. - Place 4 boneless, skinless chicken thighs on one side of your baking sheet. Use a brush to coat them with the herb mixture. Make sure they are well covered for great flavor. - In another bowl, combine 1 cup of halved cherry tomatoes, 1 sliced bell pepper, 1 sliced zucchini, and 1 red onion cut into wedges. Drizzle with a bit of olive oil, salt, and pepper. Toss to coat the veggies evenly. - Spread the vegetable mixture on the other side of the baking sheet. Keep everything in a single layer to ensure even cooking. - Bake in the preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The veggies should look tender and slightly caramelized. - For extra browning, switch to broil for 2-3 minutes at the end. This step adds a nice crispiness to the chicken and veggies. - Take the sheet pan out of the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving. To make sure your chicken is safe to eat, it needs to reach 165°F (75°C). Use a meat thermometer to check the thickest part of the chicken. This step helps avoid undercooking. If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. Choose veggies that roast well, like zucchini, bell peppers, and cherry tomatoes. Cut them into similar sizes for even cooking. Spread them out in a single layer on the baking sheet. This helps them cook evenly and caramelize nicely. If they are crowded, they may steam instead of roast. Using parchment paper is a game changer for easy cleanup. It prevents food from sticking and saves time washing dishes. After cooking, let the paper cool down, then simply toss it away. If you have any drips or spills, just wipe them up with a damp cloth. {{image_2}} You can swap chicken for turkey or tofu. Turkey offers a similar taste and texture. Tofu is a great plant-based option. Just ensure you press and drain it well. For added flavor, use marinades like teriyaki or lemon herb. Marinating for at least 30 minutes boosts taste. The best vegetables change with the seasons. In spring, try asparagus and peas. Summer is great for corn and eggplant. Fall brings squash and Brussels sprouts. In winter, use carrots and root vegetables. Fresh is best, but frozen veggies work too. They save time and still taste good. Spices and herbs can elevate this dish. Add cumin or rosemary for extra depth. A splash of lemon juice brightens flavors. You can sprinkle cheese like feta or parmesan for creaminess. These additions make each bite more exciting and unique. To keep your sheet-pan garlic herb chicken and veggies fresh, follow these tips: - Refrigerating: Place leftovers in an airtight container. Store in the fridge for up to four days. - Freezing: For long-term storage, freeze the chicken and veggies in freezer-safe bags. They last up to three months. Remove as much air as possible to avoid freezer burn. To enjoy your leftovers without losing flavor, use these methods: - Microwave: Place chicken and veggies in a microwave-safe dish. Cover and heat for 1-2 minutes. Check and stir if needed. - Oven: Preheat your oven to 350°F (175°C). Spread leftovers on a baking sheet and cover with foil. Heat for about 10-15 minutes until warm. Want to plan ahead? Here’s how to make meal prep easy: - Preparing in Advance: Cook the chicken and veggies on a Sunday. This gives you meals ready for the week. - Portioning: Divide into meal-sized portions. Use small containers to keep meals organized and easy to grab. Yes, you can use bone-in chicken. It adds more flavor and moisture. However, the cooking time will change. Bone-in chicken usually takes longer to cook. I recommend adding an extra 10-15 minutes. Always check the internal temperature; it should reach 165°F (75°C) for safety. You can try different seasonings for a new taste. Here are some great options: - Italian seasoning for a classic twist - Lemon zest for a fresh kick - Cajun seasoning for a spicy flavor - Herbs de Provence for a fragrant touch Feel free to mix and match! Absolutely! Adding more veggies can boost nutrition and flavor. Here are some tasty options: - Carrots for sweetness - Broccoli for crunch - Asparagus for a vibrant touch - Potatoes for heartiness Just make sure to cut them evenly for even cooking. Enjoy creating your perfect veggie medley! This dish is easy to prepare and fun to make. You saw how to choose the right chicken, veggies, and seasonings. You learned step-by-step instructions and helpful tips for cooking. Remember, you can swap ingredients to match your taste and what’s in season. Store leftovers properly for healthy meals later. Try reheating methods to keep your food tasty. Enjoy cooking and eating your flavorful creation! Simple meals can bring joy to the table.$

Sheet-Pan Garlic Herb Chicken and Veggies

Discover the delicious Garlic Herb Chicken & Crunchy Veggie Medley that makes for an easy weeknight dinner! This one-sheet pan recipe is packed with flavor and features juicy chicken thighs seasoned with garlic and herbs alongside roasted veggies. Perfect for busy evenings, it's healthy, colorful, and satisfying. Ready to elevate your dinner routine? Click through to explore the recipe and enjoy a delightful meal that everyone will love!

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Ingredients

4 boneless, skinless chicken thighs

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 bell pepper (red or yellow), sliced

1 zucchini, sliced

1 red onion, cut into wedges

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

In a small bowl, whisk together olive oil, minced garlic, oregano, thyme, smoked paprika, salt, and pepper.

Place the chicken thighs on one side of the prepared baking sheet. Brush the herb mixture generously over the chicken, ensuring it’s well-coated.

In a separate bowl, combine the cherry tomatoes, bell pepper, zucchini, and red onion. Drizzle with a little olive oil, salt, and pepper, then toss to coat.

Spread the vegetable mixture on the other side of the baking sheet, making sure everything is in a single layer for even roasting.

Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the vegetables are tender and slightly caramelized.

Optional: Broil for an additional 2-3 minutes at the end for extra browning on the chicken and veggies.

Remove from the oven and let the sheet pan rest for a few minutes. Garnish with chopped fresh parsley before serving.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 4