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- 4 boneless skinless chicken breasts - 2 cups baby potatoes, halved - 1 cup bell peppers, chopped (a mix of red, yellow, and green) - 1 cup zucchini, sliced - 1 cup cherry tomatoes The main ingredients for this dish are simple yet flavorful. The chicken breasts provide lean protein. The baby potatoes add heartiness. Mixing bell peppers gives vibrant colors. Zucchini brings a nice crunch. Cherry tomatoes offer sweetness and freshness. - 4 cloves garlic, minced - 3 tablespoons olive oil - 2 teaspoons dried oregano - 2 teaspoons dried thyme - 1 teaspoon paprika - Salt and pepper to taste For the marinade, garlic is key. It adds depth and aroma. Olive oil helps coat the chicken and veggies. Dried oregano and thyme give a classic flavor. Paprika adds a subtle smokiness. Salt and pepper enhance all the tastes. - Fresh parsley Fresh parsley is a great garnish. It adds a pop of color. Plus, it brings a fresh taste to the dish. You can sprinkle it on right before serving. This small touch makes a big difference in presentation. - Preheat your oven to 400°F (200°C). - Line the sheet pan with parchment paper. This helps with easy cleanup later. - In a bowl, combine 3 tablespoons of olive oil, 4 cloves of minced garlic, 2 teaspoons of dried oregano, 2 teaspoons of dried thyme, 1 teaspoon of paprika, and salt and pepper to taste. - Mix well to create a tasty marinade. - Add the 4 boneless, skinless chicken breasts to the bowl. Coat them in the marinade. Let them sit for 10-15 minutes. This helps the chicken soak up all the flavors. - Place 2 cups of halved baby potatoes on one side of the sheet pan. Season them with a drizzle of olive oil, salt, and pepper. Toss to coat well. - After marinating, position the chicken breasts in the center of the sheet pan. - On the other side of the pan, add 1 cup of chopped bell peppers, 1 cup of sliced zucchini, and 1 cup of cherry tomatoes. Drizzle with any leftover marinade, olive oil, salt, and pepper, then toss to coat. - Bake everything in the preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C). The potatoes should be tender. - Once done, remove the pan from the oven. Let the chicken rest for a few minutes before slicing. This keeps it juicy. Garnish with fresh chopped parsley for a nice touch! To keep your chicken juicy, marinate it for at least 10–15 minutes. This helps lock in flavor and moisture. Make sure to coat the chicken well with the olive oil and herbs. If you have time, let it sit longer in the fridge. This gives it a deeper flavor. For even cooking of the veggies, cut them into similar sizes. This way, they will cook at the same rate. Spread them out on the sheet pan. Overcrowding can lead to steaming instead of roasting. For a pretty presentation, serve the dish right from the pan. Drizzle extra olive oil on top and sprinkle fresh parsley for color. If you want a more formal look, use a large platter. Arrange the chicken and veggies nicely for a feast for the eyes. You can also serve this dish family-style. Let everyone help themselves. This makes it fun and relaxed. You could even add a side of crusty bread to soak up the juices. To boost flavors, try adding fresh herbs like rosemary or basil. These can add a new twist. You can also sprinkle some red pepper flakes for a hint of spice. If you have time, marinate the chicken longer. A few hours or even overnight can enhance the taste. Just be careful not to over-marinate, as it can make the chicken too soft. {{image_2}} You can switch up the veggies based on the season. Try these options: - Asparagus in spring - Brussels sprouts in fall - Carrots and green beans year-round For colorful additions, consider: - Purple cabbage for crunch - Butternut squash for sweetness - Broccoli for a hearty bite These swaps make your meal vibrant and tasty. If you want to swap chicken, fish or tofu work great. - For fish, use salmon or tilapia. Bake for about 15-20 minutes. - For tofu, press it first. Cut it into cubes and bake for 25-30 minutes. These options keep the dish fun and new. To make a plant-based dish, use these ingredients: - Replace chicken with firm tofu or chickpeas. - Add extra veggies like spinach or kale. - Use a blend of olive oil, lemon juice, and herbs for flavor. This vegan version is hearty and packed with nutrients. To store leftovers, place them in an airtight container. This keeps the chicken and veggies fresh. You can store them in the fridge for up to three days. For the best taste, eat them within two days. You can freeze this dish for later use. Let it cool down first, then put it in a freezer-safe container. It should last up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. To reheat, bake in the oven at 350°F (175°C) until hot. This usually takes about 20-25 minutes. Transform your leftovers into new meals. Chop the chicken and toss it with pasta or salad. You can also make a hearty soup by adding broth and some extra veggies. This way, you can enjoy the flavors again in a fun new way! Yes, you can prepare this dish ahead. To do this, marinate the chicken and chop the veggies a day before. Store them in the fridge. When you’re ready, just spread everything on the pan and bake. This saves time and makes the chicken even tastier. This dish pairs well with many sides. Consider serving it with: - Rice or quinoa - A fresh green salad - Crusty bread - Steamed broccoli or green beans These sides balance the meal and add different textures. To check if your chicken is done, use a meat thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest part. The meat should be white and juices should run clear. Avoid pink meat, as this means it is not safe to eat. Yes, reheating leftovers is safe if done properly. Store the leftovers in the fridge. When you reheat, ensure the chicken reaches at least 165°F (74°C) again. Use the microwave or oven for even heating. Avoid leaving food out for more than two hours after cooking. This blog post covered delicious sheet-pan herb chicken with veggies. We explored main ingredients like chicken, potatoes, and bell peppers. We made a tasty marinade and learned the steps to bake perfectly juicy chicken. Remember to store leftovers well and consider variations to keep meals exciting. Whether you adjust ingredients or try different flavors, this recipe is simple and flexible. You can enjoy a healthy meal while saving time and effort. Happy cooking!

Sheet-Pan Herb Chicken & Veggies

Create a delicious and easy meal with this Sheet-Pan Herb Chicken & Veggies recipe! Perfectly seasoned chicken breasts are roasted alongside colorful baby potatoes, bell peppers, zucchini, and cherry tomatoes for a wholesome and flavorful dinner. In just 45 minutes, you’ll have a hearty meal that’s great for families and busy weeknights. Click through to discover how to make this simple and mouthwatering dish!
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups baby potatoes, halved

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

1 cup zucchini, sliced

1 cup cherry tomatoes

4 cloves garlic, minced

3 tablespoons olive oil

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

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

    In a large mixing bowl, combine olive oil, minced garlic, dried oregano, dried thyme, paprika, salt, and pepper. Mix well to create a marinade.

      Add the chicken breasts to the bowl, coating them thoroughly in the marinade. Let them sit for 10-15 minutes to absorb flavors.

        Meanwhile, place the halved baby potatoes on one side of the sheet pan. Drizzle with a little olive oil, salt, and pepper. Toss to coat.

          After marinating, place the chicken breasts in the center of the sheet pan.

            On the other side of the pan, arrange the chopped bell peppers, sliced zucchini, and cherry tomatoes. Drizzle them with any remaining marinade, olive oil, salt, and pepper. Toss to coat.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the potatoes are tender.

                Remove from the oven and let it rest for a few minutes before slicing the chicken.

                  Garnish with fresh chopped parsley before serving.

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

                      - Presentation Tips: Serve directly from the sheet pan or on a large platter. Drizzle with a little more olive oil and sprinkle some extra fresh parsley on top for a vibrant finish.