Can I use chicken breast for this recipe?

Yes, you can use chicken breast, but since it is leaner, it may cook faster than the vegetables. Cut the breast into large chunks or add it to the pan 10 minutes after the vegetables to prevent it from drying out.

What other vegetables work well in this roast?

Sweet potatoes, Brussels sprouts, asparagus, and red onions are all excellent choices for roasted garlic chicken and vegetables. Just ensure they are cut into sizes that match the cooking time of the chicken.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in an oven at 350u00b0F until warmed through, or use an air fryer to maintain the crispy texture.

roasted garlic chicken and vegetables: 1 Easy Sheet Pan Meal

Name: Roasted Garlic Chicken and Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1.5 lbs chicken thighs, bone-in skin-on; 1 large head of garlic, cloves peeled and left whole; 2 cups broccoli florets; 2 large carrots, sliced into rounds; 1 red bell pepper, chopped into large chunks; 1 zucchini, sliced; 3 tablespoons extra virgin olive oil; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; Salt and black pepper to taste; Fresh parsley for garnish

Ingredients

Scale

1.5 lbs chicken thighs, bone-in skin-on
1 large head of garlic, cloves peeled and left whole
2 cups broccoli florets
2 large carrots, sliced into rounds
1 red bell pepper, chopped into large chunks
1 zucchini, sliced
3 tablespoons extra virgin olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper to taste
Fresh parsley for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper or a silicone mat.
Step 2: In a large mixing bowl, combine the chicken thighs, whole garlic cloves, broccoli, carrots, bell pepper, and zucchini.
Step 3: Drizzle the olive oil over the mixture and sprinkle with thyme, rosemary, salt, and pepper. Toss thoroughly to ensure everything is evenly coated.
Step 4: Spread the chicken and vegetables in a single layer on the prepared baking sheet. Place the chicken pieces skin-side up.
Step 5: Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
Step 6: Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley before serving.

Notes

Ensure the chicken is patted dry with paper towels before seasoning to help the skin get extra crispy.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Healthy Dinner
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 410 kcal
Sugar: 4g
Sodium: 580mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 5g
Protein: 36g
Cholesterol: 115mg

Keywords: roasted garlic chicken and vegetables, sheet pan chicken, healthy dinner, one pan meal, garlic chicken

Ingredients

Instructions

Notes

Nutrition

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