Go Back
- 4 boneless, skinless chicken breasts - 2 cups baby potatoes, halved - 1 cup bell peppers, chopped (a colorful mix of red, yellow, and green) - 1 cup zucchini, sliced into half-moons - 1 cup cherry tomatoes, whole - 3 tablespoons extra virgin olive oil - 4 cloves garlic, minced - 2 teaspoons dried oregano - 2 teaspoons dried thyme - 1 teaspoon smoked or sweet paprika - Salt and freshly ground black pepper, to taste - Fresh parsley, chopped, for garnish You need fresh ingredients for this dish. Start with chicken breasts. They are lean and cook well in the oven. Next, grab some baby potatoes. Their small size makes them easy to cook and eat. Bell peppers add color and sweetness. Look for a mix of red, yellow, and green. Zucchini is soft and cooks quickly. Cherry tomatoes burst with flavor when roasted. For seasoning, use olive oil as a base. It adds richness. Garlic gives a bold taste. Oregano and thyme bring earthiness. Paprika adds a subtle smokiness. Salt and pepper enhance all the flavors. You can adjust these based on your taste. Finish the dish with fresh parsley. It adds color and a hint of freshness. Together, these ingredients create a delicious meal. - Preheat the Oven: Start by preheating your oven to 400°F (200°C). This will help cook the chicken and veggies evenly. - Prepare the Sheet Pan: Line a large sheet pan with parchment paper. This makes for easy cleanup later. - Mix Olive Oil and Seasonings: In a large bowl, combine 3 tablespoons of olive oil, 4 cloves of minced garlic, 2 teaspoons of dried oregano, 2 teaspoons of dried thyme, and 1 teaspoon of paprika. Add salt and pepper to taste. Whisk until well mixed. - Marinate the Chicken: Add 4 chicken breasts to the bowl. Make sure each piece is fully coated with the marinade. Let it sit for 10-15 minutes. This helps the chicken absorb all the flavors. - Add Potatoes and Season: On one side of the sheet pan, place 2 cups of halved baby potatoes. Drizzle with a bit of olive oil and sprinkle with salt and pepper. Toss to coat evenly. - Arrange Chicken and Vegetables: After marinating, place the chicken breasts in the center of the pan. On the other side, add 1 cup of chopped bell peppers, 1 cup of sliced zucchini, and 1 cup of whole cherry tomatoes. Drizzle with leftover marinade and oil, then season them with salt and pepper. Toss gently. - Transfer to Oven: Carefully place the sheet pan in your preheated oven. - Cooking Time and Checking Doneness: Bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C). The potatoes should be tender and golden. - Resting the Chicken: Once done, take the sheet pan out of the oven. Allow the chicken to rest for a few minutes. This helps keep the juices inside. - Garnishing Before Serving: Just before serving, sprinkle fresh chopped parsley over the dish. This adds color and a fresh taste. - Choosing Quality Chicken Always select fresh, boneless, skinless chicken breasts. Look for a pink color with no brown spots. The meat should feel firm and moist. If you can, buy from local farms or trusted stores for the best flavor. - Seasonal Vegetable Options Use fresh veggies to add color and taste. In spring and summer, try zucchini and bell peppers. In fall, consider root veggies like carrots or sweet potatoes. Fresh, in-season veggies will make your dish pop. - Marinating Tips Marinate your chicken for 10-15 minutes. This step makes the meat juicy and full of flavor. For extra taste, try adding lemon juice or honey to the marinade. This gives a nice balance to the dish. - Additional Herb Suggestions Feel free to mix in fresh herbs if you have them. Basil, rosemary, or thyme work well. Adding fresh herbs can brighten up your meal and provide a more robust flavor. - Baking vs. Roasting Baking cooks the food evenly, while roasting gives it a nice char. For this dish, use the roasting method. It helps the chicken and veggies caramelize, creating a delicious layer of flavor. - Achieving the Perfect Char To get that perfect char, make sure your oven is hot enough. Preheat to 400°F (200°C) before placing your sheet pan inside. Keep an eye on the dish during cooking. If you see browning, it’s time to check for doneness. {{image_4}} You can swap chicken breasts for other proteins. Using thighs or drumsticks adds fun. They stay juicy and cook well. If you prefer a vegetarian option, try tofu! Firm tofu works best. Press it to remove extra water. Cut it into cubes and marinate like the chicken. Mix in seasonal veggies for a fresh twist. Asparagus and carrots are great choices in spring. You can also use sweet potatoes in fall. Frozen veggies work too if fresh ones aren’t available. Just thaw and pat them dry before cooking. Change up the flavors for variety. For an Asian-inspired dish, add soy sauce and ginger. Sesame oil gives a nice touch too. If you go for Mediterranean style, sprinkle feta cheese on top. Add olives for a briny kick. These small changes make a big difference! To keep your leftover sheet-pan herb chicken and veggies fresh, store them in the fridge. Place the food in airtight containers. This helps to lock in flavor and moisture. Use glass or plastic containers that seal tightly. You can enjoy leftovers for up to four days. When it’s time to eat again, reheat the chicken and veggies carefully. The best methods are using the oven or microwave. For the oven, preheat to 350°F (175°C) and bake for about 15 minutes. If using the microwave, heat in short bursts of 30 seconds. This helps to warm the food evenly. To avoid dry chicken, add a splash of water or broth before reheating. If you want to save your dish for later, freezing is a great option. Allow the chicken and veggies to cool completely. Then, place them in freezer-safe containers or bags. Remove as much air as possible to prevent freezer burn. Your meal can last in the freezer for up to three months. When you’re ready to eat, thaw in the fridge overnight for best results. This keeps the flavors fresh and tasty. You should marinate the chicken for 10 to 15 minutes. This short time helps the flavors soak in. I find that this really boosts the taste without needing too much time. The chicken should reach an internal temperature of 165°F (74°C). Use a meat thermometer to check. This ensures the chicken is safe to eat and juicy. Yes, you can use different vegetables. Broccoli, carrots, or asparagus work great. Feel free to mix in what you love or have on hand. To keep the veggies crisp, do not overcrowd the pan. Spread them out evenly. Use a higher heat for cooking, which helps them roast nicely. Absolutely! This recipe is perfect for meal prep. You can store leftovers in the fridge for up to four days. It reheats well for easy lunches or dinners. This blog post guides you through a tasty sheet pan meal. We explored key ingredients like chicken, potatoes, and seasonal veggies. I shared how to create a simple marinade and assemble everything. You learned tips to enhance flavor and storage info for leftovers. For fresh meals, every step counts. Enjoy trying variations to keep your dinners exciting. Happy cooking!

Sheet-Pan Herb Chicken & Veggies

Make mealtime a breeze with this delicious Sheet-Pan Herb Chicken & Veggies recipe! Packed with juicy chicken breasts, tender baby potatoes, and colorful bell peppers, zucchini, and tomatoes, this all-in-one dish is both healthy and easy to prepare. Perfect for busy weeknights, simply marinate, bake, and enjoy a flavorful dinner in just 45 minutes. Click through to explore this simple recipe and get inspired for your next family meal!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

2 cups baby potatoes, halved

1 cup bell peppers, chopped (a colorful mix of red, yellow, and green)

1 cup zucchini, sliced into half-moons

1 cup cherry tomatoes, whole

4 cloves garlic, minced

3 tablespoons extra virgin olive oil

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon smoked or sweet paprika

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped, for garnish

Instructions
 

Preheat your oven to 400°F (200°C). For easy cleanup, line a large sheet pan with parchment paper.

    In a large mixing bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, paprika, salt, and pepper to create a flavorful marinade.

      Add the chicken breasts to the marinade, ensuring each piece is evenly coated. Allow the chicken to marinate for 10-15 minutes to enhance the flavors.

        On one side of the prepared sheet pan, spread out the halved baby potatoes. Drizzle with a little olive oil, season with salt and pepper, and toss to coat them evenly in the seasoning.

          Once the chicken has marinated, place the chicken breasts in the center of the sheet pan, nestled between the potatoes.

            On the opposite side of the pan, arrange the chopped bell peppers, sliced zucchini, and whole cherry tomatoes. Drizzle with any leftover marinade, a bit more olive oil, and season with salt and pepper. Toss gently to ensure the veggies are coated.

              Transfer the sheet pan to the preheated oven and bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C) and the potatoes are tender and golden.

                Once cooked, carefully remove the sheet pan from the oven and allow the chicken to rest for a few minutes before slicing it into thick pieces.

                  Just before serving, garnish the dish with freshly chopped parsley for a burst of color and freshness.

                    Prep Time: 15 min | Total Time: 45 min | Servings: 4

                      - Presentation Tips: Serve the dish directly from the sheet pan for a rustic look, or transfer it to a large serving platter. For an extra touch of vibrancy, drizzle with a bit more olive oil and sprinkle additional fresh parsley on top just before serving. Enjoy the colorful display of flavors!