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Easy • Chicken

One-Pan Garlic Herb Chicken and Veggies

A simple, flavorful sheet pan meal with tender chicken and roasted vegetables, minimal cleanup required.

Prep
15 min
Cook
30 min
Servings
4
Level
Easy
One-Pan Garlic Herb Chicken and Veggies

Who doesn't love a meal that's both delicious and incredibly easy to clean up? This One-Pan Garlic Herb Chicken and Veggies recipe is exactly that! It brings together juicy chicken and your favorite seasonal vegetables, all tossed in a fragrant garlic-herb blend and roasted to perfection on a single sheet pan. It’s perfect for busy weeknights when you want maximum flavor with minimal fuss.

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 lb baby potatoes, quartered (or regular potatoes, cubed)
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, cored and chopped
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine the chicken thighs, potatoes, broccoli florets, and red bell pepper.

  3. Step 3

    In a small bowl, whisk together the olive oil, minced garlic, Italian seasoning, thyme, salt, and black pepper.

  4. Step 4

    Pour the olive oil mixture over the chicken and vegetables. Toss everything together until well coated.

  5. Step 5

    Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not too crowded. If necessary, use two baking sheets.

  6. Step 6

    Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender and slightly caramelized. Stir halfway through for even cooking.

  7. Step 7

    Remove from oven, garnish with fresh parsley if desired, and serve hot.

Tips

  • Use parchment paper for super easy cleanup – seriously!
  • Feel free to swap out vegetables based on what you have or what's in season, like zucchini, carrots, or asparagus.
  • Don't overcrowd the pan; giving the ingredients space allows them to roast nicely instead of steam.

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