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Looking for a simple yet tasty meal? My Sheet Pan Garlic Herb Chicken & Veggies Delight is just the fix! This recipe brings you juicy chicken thighs and vibrant veggies, all cooked on one pan. It’s easy to prepare and perfect for busy nights. In just a few steps, you’ll have a comforting dish that impresses everyone. Let’s dive into the ingredients and get started on this delicious journey!
Ingredients
Main Ingredients List
– 4 boneless, skinless chicken thighs
– 1 cup baby potatoes, halved
– 1 cup broccoli florets
– 1 cup cherry tomatoes, halved
– 1 red bell pepper, thinly sliced
Seasoning and Oils
– 4 cloves garlic, finely minced
– 2 tablespoons extra virgin olive oil
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1 teaspoon smoked paprika
– Sea salt and freshly cracked black pepper, to taste
Step-by-Step Instructions
Preparing the Oven
Preheat your oven to 425°F (220°C). This temperature helps the chicken cook well.
Mixing the Ingredients
In a large bowl, combine the chicken thighs with baby potatoes, broccoli, cherry tomatoes, and red bell pepper. Ensure all veggies and chicken are mixed well.
Herb Mixture Preparation
In a small bowl, whisk together the minced garlic, olive oil, dried oregano, dried thyme, smoked paprika, sea salt, and black pepper. This mixture adds great flavor.
Coating and Arranging
Pour the herb mixture over the chicken and veggies. Toss gently to coat everything. Spread the mixture on a sheet pan in one layer.
Baking Time
Bake in the oven for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (74°C). The veggies should be tender and slightly caramelized.
Rest Before Serving
After baking, let the dish rest for a few minutes. This helps keep the chicken juicy.
Garnish and Serve
Sprinkle freshly chopped parsley on top. This adds color and freshness. Enjoy your meal straight from the pan!
This article gave you a simple way to cook a tasty chicken and veggie dish. We covered ingredients like chicken thighs and broccoli, plus herbs and oils to add flavor. You learned step-by-step instructions, tips for cooking, and how to store leftovers. Cooking can be easy and fun, and you can try different veggies or proteins. Feel free to play around with the recipe. Enjoy making a meal that everyone will love!
Sheet Pan Garlic Herb Chicken & Veggies
Discover the deliciousness of Savory Sheet Pan Garlic Herb Chicken & Veggies! This easy recipe combines tender chicken thighs, colorful veggies, and aromatic herbs for a wholesome meal perfect for busy weeknights. In just 45 minutes, you can serve up a feast that’s bursting with flavor and nutrition. Click to explore the full recipe and elevate your dinner tonight! #SheetPanDinner #EasyRecipes #HealthyEating #DinnerIdeas
4 boneless, skinless chicken thighs
1 cup baby potatoes, halved
1 cup broccoli florets
1 cup cherry tomatoes, halved
1 red bell pepper, thinly sliced
4 cloves garlic, finely minced
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
Sea salt and freshly cracked black pepper, to taste
Fresh parsley, chopped, for garnish
Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure it’s hot and ready for baking.
Prepare the Chicken and Veggies: In a large mixing bowl, combine the chicken thighs with the halved baby potatoes, broccoli florets, halved cherry tomatoes, and sliced red bell pepper.
Create the Herb Mixture: In a separate small bowl, whisk together the minced garlic, olive oil, dried oregano, dried thyme, smoked paprika, sea salt, and black pepper until well blended.
Coat the Ingredients: Pour the fragrant oil and herb mixture over the chicken and vegetables in the mixing bowl. Toss everything gently but thoroughly until all ingredients are evenly coated with the mixture.
Arrange on Sheet Pan: Transfer the chicken and vegetable mixture to a large sheet pan. Spread everything out into a single layer without overcrowding to ensure even cooking.
Bake: Place the sheet pan in the preheated oven and bake for 25-30 minutes. Keep an eye on the dish—you’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Rest Before Serving: Once cooked, remove the sheet pan from the oven. Allow the chicken and veggies to rest for a few minutes to lock in juices and enhance flavor.
Garnish and Serve: Just before serving, sprinkle freshly chopped parsley over the top for a lovely splash of color and added freshness.
Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4
- Presentation Tips: Serve directly from the sheet pan for a rustic look, or plate individually, drizzling a bit of olive oil over the top for extra richness. Enjoy this delightful, easy meal!
WANT TO SAVE THIS RECIPE?
. To keep your loaded baked potato salad fresh, store it in an airtight container. Make sure to cover the salad tightly to prevent air from entering. This keeps the flavors intact and stops the salad from drying out. In the refrigerator, your salad stays fresh for up to three days. After three days, the taste and texture start to decline. Reheating loaded baked potato salad can be tricky. The best way to do it is slowly. You can warm it in the microwave on low power. Stir it gently to help the heat spread evenly. Avoid using high heat, as it can make the potatoes mushy. You can also serve it cold for a refreshing twist. Can it be frozen? Yes, but it may change the texture. If you freeze it, store it in a freezer-safe container. When you thaw it, the salad might be a bit watery. To fix this, just stir it well and add a bit of sour cream or mayonnaise to bring back creaminess. Enjoy your loaded baked potato salad, no matter how you choose to serve it! You can prepare this salad up to a day in advance. Just follow all the steps and chill it in the fridge. This makes it perfect for parties or picnics. The flavors will mix together nicely, making it taste even better. Absolutely! You can use any cheese you like. Try mozzarella for a milder taste or pepper jack for some spice. Just make sure your cheese melts well if you bake the potatoes. If you want to cut calories, try Greek yogurt or a mix of sour cream and yogurt. Both options keep the creamy texture but add extra protein. They also help the salad taste fresh and zesty. This potato salad will stay fresh for about 3 to 5 days in the fridge. Just make sure to store it in an airtight container. Check for any changes in smell or texture before serving. Yes! This salad is very flexible. You can add diced tomatoes, jalapeños, or olives. Try mixing in some corn or bell peppers for extra crunch. Get creative and add whatever you enjoy! You can find the full recipe for Loaded Baked Potato Salad in this article. It has all the details you need to create this delicious dish at home. In this blog post, we explored how to make a creamy Loaded Baked Potato Salad. We covered important ingredients, step-by-step prep, and helpful tips. Remember, choosing the right potatoes and mixing well makes a big difference. Feel free to customize with your favorite toppings and seasonings. This dish works great for gatherings or as a side for grilled meats. With these guidelines, you can serve a delicious and satisfying salad any time. Trust me, it’s worth the effort! Enjoy your cooking adventure!](https://fastmealmate.com/wp-content/uploads/2025/06/841684b0-3d76-4995-bccc-748e700eeb02-768x768.webp)
