Sheet Pan Herb Chicken and Veggies
Sheet Pan chicken and veggies is the answer to your weeknight meal dilemmas! Healthy chicken breast, vegetables, and potatoes are covered in a garlic-herb marinade, and roasted to perfection. This one pan meal is a breeze!
Servings: 4 people
Calories: 423kcal
Ingredients
Marinade:
- 2 lemon juiced
- 1 ½ teaspoons fresh thyme
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 1 pinch kosher salt
- 1 pinch ground black pepper
Chicken and Vegetables:
- 1 ½ pounds boneless, skinless chicken breasts *
- 1 pound golden potatoes halved or quartered**
- 1 pound asparagus trimmed
- 1 pint grape tomatoes
Garnishes (Optional):
- 1 lemon sliced into wedges
- fresh thyme
Instructions
- Preheat oven to 425°F.
- Whisk marinade ingredients together in a small bowl.2 lemon, 1 ½ teaspoons fresh thyme, 2 cloves garlic, 3 tablespoons olive oil, 1 pinch kosher salt, 1 pinch ground black pepper
- Add chicken and half of the marinade to a large bowl, toss to evenly coat. Let the chicken marinate for at least 15 minutes.1 ½ pounds boneless, skinless chicken breasts
- Spread out potatoes and marinated chicken on a large baking sheet. Season the potatoes with salt and pepper.1 pound golden potatoes
- Pour 1 tablespoon of the remaining marinade over the potatoes, and toss with your hands to coat.
- Roast potatoes and chicken for 15 minutes.
- Make room on the sheet pan, and add tomatoes and asparagus. Season with salt and pepper and 2 tablespoons of the remaining marinade, and toss to coat.1 pound asparagus, 1 pint grape tomatoes
- Return the sheet pan to the oven and roast for another 8-10 minutes.
- Then, broil for 2-3 minutes until the chicken is cooked through and the edges of the veggies are golden brown.
- Plate the chicken and vegetables and finish with a squeeze of lemon juice over the top, a sprinkling of fresh thyme, and/or a drizzle of olive oil or any remaining marinade.1 lemon, fresh thyme
Notes
*Use boneless, skinless chicken breasts for this recipe. Pound them into a thinner, more even consistency so they cook through evenly.
*Golden potatoes, baby potatoes, and fingerling potatoes can all be used. Be sure to cut them into smaller, evenly-sized pieces so they cook through properly.
Tips:
- Be sure to fully preheat the oven for best results.
- Marinate the chicken for 15 minutes while prepping; or up to 24 hours covered in the refrigerator.
- Make sure you give the potatoes and chicken the extra time in the oven before adding the veggies, so that they cook all the way through.
- If you prefer to use boneless chicken thighs, increase the cook time before adding the other veggies.
- Chicken breast is done when it reaches an internal temp of 165F.
- Swap out the veggies as needed, and use whatever you have on hand. This sheet pan meal works great with root veggies like radishes and carrots (add with the potatoes), or lighter veggies like zucchini and broccoli (add with the asparagus).
- For an extra kick of garlic, place garlic cloves in the pan with the chicken and vegetables to roast.
Nutrition
Calories: 423kcal | Carbohydrates: 30g | Protein: 42g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 223mg | Potassium: 1635mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1932IU | Vitamin C: 52mg | Calcium: 68mg | Iron: 4mg