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- 4 boneless, skinless chicken thighs - 1 cup baby potatoes, halved - 1 cup broccoli florets - 1 cup cherry tomatoes - 1 red bell pepper, sliced - 4 cloves garlic, minced The chicken thighs are flavorful and juicy. They cook well with the veggies. Baby potatoes add a nice texture. Broccoli florets offer crunch and color. Cherry tomatoes bring sweetness. The red bell pepper adds a pop of brightness. Garlic gives that tasty punch. - 2 tablespoons olive oil - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste Olive oil helps blend the flavors. It keeps everything moist as it cooks. Dried oregano and thyme bring earthy notes. Paprika adds warmth and a hint of spice. Salt and pepper are crucial for balance. These seasonings make the dish shine. - Fresh parsley - Optional extras Fresh parsley brightens the dish. It adds a burst of color. You can also use lemon zest for extra zing. If you like spice, add red pepper flakes. These extras can take your meal to the next level. 1. Preheat your oven to 425°F (220°C). This heat will help cook the chicken and veggies just right. 2. In a large bowl, add the chicken thighs, baby potatoes, broccoli, cherry tomatoes, and red bell pepper. Cut the potatoes in half for faster cooking. 1. In a small bowl, mix the minced garlic, olive oil, dried oregano, dried thyme, paprika, salt, and pepper. This mix adds great flavor to your dish. 2. Pour the oil and herb mix over the chicken and veggies. Toss everything together until well coated. Make sure each piece is covered in that tasty blend. 1. Spread the chicken and veggies evenly on a sheet pan. This helps them cook evenly. Keep them in a single layer. 2. Bake in the preheated oven for about 25-30 minutes. Use a meat thermometer to check that the chicken reaches 165°F (74°C). The veggies should be tender. 3. Remove the pan from the oven. Let it rest for a few minutes before serving. This helps the juices settle. 4. Garnish with fresh parsley for a pop of color and flavor. Enjoy your delicious meal! To make the best sheet pan garlic herb chicken, marinate the chicken and veggies. A simple mix of olive oil, garlic, and herbs works wonders. Let them sit for at least 30 minutes to soak up all that flavor. For seasoning, stick with a ratio of one teaspoon of salt per pound of chicken. This helps you get great taste without overdoing it. A mix of dried oregano, thyme, and paprika adds depth. Overcooking chicken makes it dry and tough. Use a meat thermometer to check for doneness. The chicken should reach 165°F (74°C). Layer your chicken and veggies in a single layer on the pan. This allows the heat to cook them evenly. If you crowd the pan, some parts may cook too fast while others stay raw. Serve your chicken with a side of rice or crusty bread. These pair well and soak up the juices. For presentation, place the chicken in the center and arrange veggies around it. A sprinkle of fresh parsley adds color and freshness. This simple touch makes the dish look appealing and inviting. {{image_2}} You can switch out chicken thighs for chicken breasts. Chicken breasts cook faster but can dry out. Always check the internal temp. Aim for 165°F for safe eating. For vegetarians, try chickpeas or tofu. Both options soak up flavors well. They add protein without meat. Roast them like the chicken for a tasty meal. Seasonal vegetables work great in this dish. In spring, use asparagus or snap peas. In fall, try butternut squash or Brussels sprouts. Each season offers new flavors. Create colorful mixes to make the dish pop. Use yellow squash, zucchini, or red onions. A mix of colors not only looks good but also tastes great. Want some heat? Add red pepper flakes or cayenne pepper. Start with a small amount and taste as you go. You can always add more, but you can't take it out. Infuse flavors by marinating the chicken. Use the garlic and herbs in the marinade. Let it sit for 30 minutes before cooking. This deepens the taste and makes each bite special. Store your leftovers in a tight container. They can last up to three days in the fridge. Make sure to cool the dish to room temperature before sealing it. This helps avoid soggy veggies. The best way to reheat is in the oven. Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15 minutes or until warm. If you’re short on time, use the microwave. Just ensure the chicken reaches 165°F (74°C) for safety. You can freeze this dish for up to three months. Divide the meal into portions before freezing. Use zip-top bags or airtight containers for best results. When you want to eat it, thaw it in the fridge overnight. For quicker thawing, place the sealed bag in cold water. It takes about 25 to 30 minutes to bake sheet pan chicken. Set your oven to 425°F (220°C). The chicken should reach 165°F (74°C) inside when done. This ensures it is safe to eat and juicy. Yes, you can use frozen vegetables, but they may need extra time to cook. They can release more water while baking, making the dish a bit soggy. If using frozen veggies, check for doneness and adjust baking time if needed. You can use chicken breasts or drumsticks instead of chicken thighs. Each cut has its own flavor and texture. Chicken breasts are leaner, while drumsticks can add more flavor. Adjust cooking time based on the cut you choose. Marinating the chicken is not necessary but can enhance the flavor. The garlic and herbs in the recipe provide great taste. If you have time, marinate for 30 minutes to a few hours for even more flavor. This blog covers how to make a delicious sheet pan chicken dish. We explored the main ingredients like chicken, veggies, and herbs. You learned preparation steps and cooking times for great results. I shared tips to blend flavors and achieve perfect texture. You saw variations for different proteins and veggies, plus ways to store leftovers safely. Cooking should be fun and easy. Use these tips to create tasty meals your family will love. Enjoy your cooking journey!

Sheet Pan Garlic Herb Chicken & Veggies

Savor the delightful flavors of Sheet Pan Garlic Herb Chicken & Veggies with this easy recipe! Perfectly seasoned chicken thighs are paired with colorful veggies for a hassle-free, one-pan meal. Discover how to make this healthy dish in just 45 minutes and make mealtime a breeze. Click through to explore the full recipe and elevate your dinner routine! #SheetPanChicken #EasyRecipes #HealthyEating #OnePanMeals
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Ingredients
  

4 boneless, skinless chicken thighs

1 cup baby potatoes, halved

1 cup broccoli florets

1 cup cherry tomatoes

1 red bell pepper, sliced

4 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the chicken thighs, baby potatoes, broccoli, cherry tomatoes, and red bell pepper.

      In a small bowl, mix together the minced garlic, olive oil, dried oregano, dried thyme, paprika, salt, and pepper.

        Pour the oil and herb mixture over the chicken and vegetables, and toss everything together until well coated.

          Spread the mixture evenly on a sheet pan, ensuring that the chicken and veggies are in a single layer for even cooking.

            Bake in the preheated oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender.

              Once cooked, remove from the oven and let it rest for a few minutes before serving.

                Garnish with fresh parsley before serving for an added pop of color and freshness.

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