Description

This Sheet Pan Garlic Herb Chicken features succulent chicken breasts paired with vibrant roasted vegetables. With minimal prep and a wonderful blend of herbs, it’s an ideal choice for a quick, homemade dinner that’s both healthy and comforting.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1 to 1½ pounds total)
3 cups diced potatoes
½ pound brussel sprouts, cut in half
1 pound asparagus, ends trimmed
2 large carrots, diced or thinly sliced
1 large red onion, quartered
2 cups cherry tomatoes, optional
2 tablespoons olive oil, divided
2 cloves garlic, minced, divided
1 teaspoon garlic powder
1½ teaspoons dried rosemary, divided
1½ teaspoons dried thyme, divided
salt and freshly ground black pepper, to taste
1 tablespoon butter, cut into 4 pats

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Instructions

Preheat the oven to 425ºF and line a large sheet pan with parchment paper or foil.
Cut the potatoes, Brussels sprouts, asparagus, carrots, and red onion. Arrange them in separate corners of the sheet pan, leaving out the cherry tomatoes for now.
Drizzle olive oil over the vegetables and sprinkle them with garlic powder, ½ teaspoon of dried rosemary, ½ teaspoon of dried thyme, salt, and pepper.
Take 2 chicken breasts and place them on a piece of parchment paper. Rub olive oil on each side and season with salt, pepper, ½ teaspoon of rosemary, ½ teaspoon of thyme, and half of the minced garlic.
Add a pat of butter on each chicken breast and seal the parchment paper tightly around them. Repeat with the remaining chicken breasts.
Bake for 30 minutes or until the chicken reaches an internal temperature of 165ºF.
If using, add cherry tomatoes to the sheet pan 10 minutes before the chicken is done cooking.
Remove from oven, let the dish stand for 5 minutes, then unwrap the chicken and serve.

Notes

Feel free to swap or add other favorite vegetables.
Make sure to check the chicken’s internal temperature to ensure it’s fully cooked.
This dish pairs well with a side salad for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 3g
Sodium: 250mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 7g
Protein: 32g
Cholesterol: 90mg