This sheet pan garlic and herb chicken and veggies brings chicken, potatoes, carrots, and green beans together with an olive oil and herb mixture. It is a practical dinner with one pan to clean.
Recipe at a glance
- Prep time: 10 minutes.
- Cook time: 40 minutes; about 50 minutes total.
- Makes: 4 servings.
- Serving size: One-quarter of the recipe. The card’s nutrition information uses this amount.
Why I like this dinner
I first made this for a Recipe ReDux sheet pan meal challenge, and it won me over. The garlic and herbs add plenty of flavor, and the potatoes and vegetables roast alongside the chicken.
Preparation tips
- Start with the potatoes and carrots. They roast for 20 minutes before the remaining ingredients are added.
- Cut consistently. Halve or quarter the potatoes as needed, and cut the chicken into the pieces specified in the recipe card.
- Make cleanup easier. Line the sheet pan with parchment, foil, or a silicone baking mat.
- Check the chicken. Follow the card’s instructions and cook to an internal temperature of 165°F.
Variations and serving ideas
Sprinkle with grated Parmesan if you like. You can also serve it with cooked quinoa or brown rice, as suggested in the original recipe.
Potatoes are already part of this meal, so additional grains are optional. Choose an amount that fits your appetite and preferences.
For more help building a meal that fits your needs, see my portion size guide and my practical guide to carbs and fiber.
Sheet pan garlic and herb chicken and veggies recipe
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Sheet Pan Garlic & Herb Chicken and Veggies
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 mins
- Yield: 4 servings 1x
- Category: Entree
- Method: bake
- Cuisine: American
Description
This Sheet Pan Garlic & Herb Chicken and Veggies recipe is an easy, full of flavor dinner you'll make again and again!
Ingredients
- ¼ cup extra virgin olive oil
- 1 tablespoon Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 lb new red potatoes
- 8 oz baby carrots
- 1 small onion
- 4 cloves garlic, minced
- 1 lb boneless, skinless chicken breasts
- 8 ounces green beans
- Optional: grated parmesan cheese
- Optional: Serve with cooked quinoa or brown rice, if desired
Instructions
- Preheat oven to 400° F. Prepare baking sheet with parchment paper, tin foil, or silicone mat (for easy clean-up); set aside.
- Pour the olive oil into a small bowl. Whisk in the Italian seasoning, onion powder, salt and pepper; set aside.
- Chop the potatoes in half, or in quarters if larger. Place on baking sheet, along with baby carrots.
- Pour half of the oil/herb mixture on the potatoes and carrots. Set the remaining oil/herb mixture aside. Toss the potatoes and carrots until fully covered with the oil/herb mixture, then evenly distribute on the sheet pan. Place in oven and bake for 20 minutes.
- Meanwhile, slice the onion and mince the garlic. Chop the chicken into ½-1 inch pieces.
- Remove the sheet pan from the oven and push the carrots and potatoes to one side. Add the onion, garlic, chicken and green beans to the other side. Drizzle the remaining oil/herb mixture on top and toss to coat the chicken and onions. Combine and mix with the carrots and potatoes; evenly distribute on the sheet pan.
- Place back in the oven and bake an additional 15-20 minutes, or more depending on the size of your veggies and chicken. Make sure the chicken is fully cooked (reached an internal temperature of 165°F).
- Optional: Sprinkle with parmesan cheese. Serve over cooked quinoa or brown rice, if desired.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 350
- Sugar: 6 g
- Sodium: 390 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 65 mg
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This recipe was originally shared for The Recipe ReDux sheet pan meal challenge.
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Hayley says
Love all of the photos! It looks delicious! I'd probably try making this with tofu if I could since I'm a vegetarian.
Laura Rike says
Wow! This looks delicious and so easy to make!
Denay DeGuzman says
Brittany, this is such a beautiful, tasty recipe! Just look at all of those fabulous colors. I love quick and easy meals like this that are good for your body and filled with incredible flavor.
Joanie @ One Dish Kitchen says
Sheet pan meals are seriously the best! I love the fresh ingredients you used here, this meal would be a winning dish at my house!
Farrah says
This looks all sorts of awesome! <3 I'm a huge fan of one-and-done meals! 😛
Karman | The Nutrition Adventure says
This looks so satisfying!
Linda says
Haven't tried your version of this recipe yet, but like it better already because it is cleaner. Another one I found calls for onion soup mix. Nasty stuff! I had trouble trying to print. Every time I got to the print button, the list of ways I could share it popped up over the print button. Is it the site or my lack of computer savvy? Either way, I will be trying this recipe soon!
Brittany says
Thanks for letting me know of the printing issue! I'm trying to get it worked out so they are not there, but in the meantime if you scroll down a little bit you should be able to see the print button above the share buttons. I hope you enjoy the recipe!
Maggie Brodie says
I was wanting healthy but tasty meals years ago and I came across this one. It is amazing and it has become a regular addition to my dinners. I love it!
Brittni says
When do you add the green beans?
Brittany says
I’m sorry! You add them with the onion, garlic and chicken, as seen in the video. Thanks for pointing it out to me, I’ll add it to the instructions shortly. 🙂