Sheet Pan Roasted Garlic & Herb Chicken and Veggies

One-pan dinners are kitchen gold: minimal cleanup, maximum flavor, and the kind of comfort food that actually feels virtuous. This Sheet Pan Roasted Garlic & Herb Chicken and Veggies delivers tender, juicy chicken bites and bright, caramelized vegetables all roasted together in a single tray. The garlic-and-herb marinade infuses everything with bright, herbaceous notes, a little heat from chili flakes, and a zing from fresh lime juice. It’s weeknight-friendly but pretty enough to serve when friends pop over.

This recipe uses simple pantry and fridge staples—boneless skinless chicken breasts, broccoli, zucchini, onion, bell pepper, and grape tomatoes—plus an easy-to-make garlic and herb marinade. The result is a colorful, aromatic sheet-pan dinner that’s balanced, protein-rich, and adaptable: swap in your favorite veggies, move up to thighs for a richer bite, or double the veg if you want more plants than protein.

Why you’ll love this recipe

• One sheet pan = minimal cleanup and fast weeknight prep.
• The garlic & herb marinade is vibrant and multipurpose—use it as a quick dressing for salads or a drizzle for grilled veggies later.
• Balanced meal in a single tray with lean protein and a variety of vegetables.
• Easy to scale: double the veggies for more volume or stretch the protein with a batch of grains on the side.

Ingredients

Serves 4

• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• 2 cups broccoli florets
• 1 large zucchini, cut into 1-inch pieces
• 1 medium onion, cut into 1-inch pieces
• 1 bell pepper, any color, cut into 1-inch pieces
• 1 cup grape tomatoes, cut into 1-inch pieces

For the Garlic & Herb marinade

• 1/4 cup olive oil
• 4 cloves garlic, crushed or finely chopped
• 2 tablespoons Gourmet Garden lightly dried parsley, or chive or basil
• 2 tablespoons Gourmet Garden lightly dried cilantro
• 1 teaspoon chili pepper flakes
• Salt and freshly ground black pepper
• 1 teaspoon ginger, optional
• Juice of 1/2 lime

Prep notes

Cut all vegetables and the chicken into 1-inch pieces so everything cooks evenly. If your grape tomatoes are on the small side, halving them is fine—cutting into 1-inch pieces keeps their size consistent with the rest of the tray. If you prefer softer broccoli, trim the florets a bit smaller so they roast through at the same rate as the chicken.

Step-by-step Instructions

The directions below are rewritten into clear, easy steps while keeping the ingredient amounts and order intact.

1. Preheat and prepare. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it so nothing sticks.
2. Make the garlic & herb marinade. In a medium bowl, whisk together 1/4 cup olive oil, 4 cloves crushed or finely chopped garlic, 2 tablespoons Gourmet Garden lightly dried parsley (or chive or basil), 2 tablespoons Gourmet Garden lightly dried cilantro, 1 teaspoon chili pepper flakes, and the juice of 1/2 lime. Add 1 teaspoon ginger if using. Season the mixture with salt and freshly ground black pepper to taste. Stir until everything is well combined.
3. Toss chicken in the marinade. Place 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces, into a large bowl. Pour about half of the prepared marinade over the chicken and toss until the pieces are evenly coated. Reserve the remaining marinade for the vegetables.
4. Toss vegetables in the remaining marinade. In a separate large bowl, combine 2 cups broccoli florets, 1 large zucchini cut into 1-inch pieces, 1 medium onion cut into 1-inch pieces, 1 bell pepper cut into 1-inch pieces, and 1 cup grape tomatoes cut into 1-inch pieces. Drizzle the reserved marinade over the vegetables and toss so every piece is lightly coated.
5. Arrange on the sheet pan. Spread the marinated chicken across the prepared sheet pan in a single layer, leaving some room between pieces so they roast rather than steam. Arrange the marinated vegetables around the chicken in a single layer as well, keeping similar-sized pieces grouped to help even cooking.
6. Roast until cooked through. Place the sheet pan in the preheated oven and roast for 18–22 minutes, or until the chicken pieces reach an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized at the edges. If you prefer more char on the vegetables, switch the oven to broil for the final 1–2 minutes, watching closely so nothing burns.
7. Finish and serve. Remove the sheet pan from the oven. Let the chicken and vegetables rest for a couple of minutes. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime juice if desired. Serve warm straight from the pan or portion over rice, quinoa, or a bed of mixed greens for a complete meal.

Serving suggestions

• Serve over steamed rice or herbed quinoa to make it a filling dinner.
• Drizzle a little extra olive oil or the leftover marinade (if reserved separately and not used on raw chicken) over the finished dish for extra flavor.
• Top with fresh herbs like parsley, basil, or cilantro for brightness.
• Pair with warm pita or crusty bread to soak up the juices.

Make-ahead and storage

You can marinate the chicken and vegetables for up to 2 hours ahead of roasting; place them covered in the refrigerator until you’re ready to roast. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes or until warmed through, or gently in a skillet on medium heat to preserve texture.

Tips for success

• Cut vegetables and chicken into uniform 1-inch pieces for even cooking.
• Don’t overcrowd the sheet pan—give ingredients space so they roast instead of steam. Use a second sheet pan if needed.
• Use a thermometer to check chicken doneness; 165°F (74°C) is the safe internal temperature for chicken.
• If your oven runs hot or cold, adjust the roasting time slightly. Keep an eye on the veggies after 15 minutes to prevent over-browning.
• For a hint of sweetness, toss the tomatoes with a tiny drizzle of honey before roasting (optional).

Flavor variations

• Swap the herbs: use oregano and thyme for a Mediterranean spin.
• Use chicken thighs instead of breasts for a juicier, richer result—keep the same cut size and adjust cooking time, checking for the safe internal temperature.
• Add root vegetables like diced sweet potato or carrot; cut them into 1-inch pieces and give them an extra 5–10 minutes in the oven if needed.
• For a smoky note, sprinkle smoked paprika into the marinade.

Nutrition snapshot

This sheet-pan meal balances lean protein with a generous portion of vegetables. Olive oil provides healthy fats and the vegetables deliver fiber, vitamins, and color. You control the sodium by adjusting how much salt you add, and adding a whole grain on the side will round out the meal with complex carbohydrates.

Final thoughts

Simple, flavorful, and low-fuss—that’s the charm of this Sheet Pan Roasted Garlic & Herb Chicken and Veggies. It’s the kind of recipe that becomes a reliable friend in your dinner rotation: easy to adapt, quick to pull together, and satisfying for everyone at the table. Whether you’re feeding a family, meal-prepping for the week, or throwing something together for guests, this sheet-pan dinner checks all the boxes.

Ready to roast? Gather your ingredients, preheat the oven to 425°F, and enjoy a delicious, colorful meal with minimal cleanup.

Sheet Pan Roasted Garlic & Herb Chicken and Veggies

Tender chicken and colorful vegetables roasted on one pan with a bright garlic-herb marinade.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 lb boneless skinless chicken breasts cut into 1-inch pieces
• 2 cups broccoli florets
• 1 large zucchini cut into 1-inch pieces
• 1 medium onion cut into 1-inch pieces
• 1 bell pepper any color, cut into 1-inch pieces
• 1 cup grape tomatoes halved or cut into ~1-inch pieces
• Garlic & Herb marinade for the marinade
• 1/4 cup olive oil
• 4 cloves garlic crushed or finely chopped
• 2 tbsp Gourmet Garden lightly dried parsley (or chive or basil)
• 2 tbsp Gourmet Garden lightly dried cilantro
• 1 tsp chili pepper flakes
• salt to taste
• freshly ground black pepper to taste
• 1 tsp ginger optional, grated
• lime juice juice of 1/2 lime

Equipment

• Baking Sheet
• Parchment Paper
• Mixing Bowl
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups

Method

 

1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the olive oil, crushed garlic, dried parsley (or chive or basil), dried cilantro, chili flakes, grated ginger (if using), lime juice, salt, and pepper until combined.
3. Add the cut chicken pieces to the bowl with the marinade and toss to coat.
4. Place the chicken and all the prepared vegetables (broccoli, zucchini, onion, bell pepper, and grape tomatoes) on the sheet pan in a single layer.
5. Drizzle any remaining marinade over the chicken and vegetables, then use your hands or a spatula to combine and evenly coat everything.
6. Roast in the preheated oven for 20–22 minutes, or until the chicken is cooked through and the vegetables are tender; juices should run clear from the chicken.
7. Serve immediately with rice or quinoa, or let cool to room temperature and divide into 6 meal-prep containers.

Notes

• Cut ingredients into similar sizes for even cooking.
• Adjust chili flakes to your preferred heat level.
• Use parchment for easier cleanup.