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- 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 Preheat your oven to 425°F (220°C). This temperature helps the chicken cook well. 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. 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. Pour the herb mixture over the chicken and veggies. Toss gently to coat everything. Spread the mixture on a sheet pan in one layer. 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. After baking, let the dish rest for a few minutes. This helps keep the chicken juicy. 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
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Ingredients
  

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

Instructions
 

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!