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- 4 boneless, skinless chicken thighs - 1/4 cup olive oil - 4 cloves garlic, minced - 1 tablespoon dried Italian herbs (oregano, basil, thyme) - Salt and pepper to taste - 2 cups broccoli florets - 1 cup cherry tomatoes, halved - 1 red bell pepper, cut into strips - 1 zucchini, sliced - Fresh parsley for garnish Start by preheating your oven to 425°F (220°C). This step warms the oven up, helping your chicken and veggies cook evenly. In a large bowl, mix together the olive oil, minced garlic, dried herbs, salt, and pepper. This mix will give your chicken a great flavor. Make sure to blend everything well so each bite tastes good. Add the chicken thighs to the bowl. Toss them in the marinade until they are well coated. Let the chicken marinate for at least 15 minutes. This wait time lets the flavors soak in, making your dish even tastier. Grab a large sheet pan and place the marinated chicken in the center. Surround the chicken with broccoli, cherry tomatoes, red bell pepper, and zucchini. This setup makes a colorful and healthy meal. Drizzle any leftover marinade over the veggies and sprinkle some extra salt and pepper if you like. Place the sheet pan in the preheated oven and bake for 25-30 minutes. The chicken should reach an internal temperature of 165°F (74°C) when done. When the time is up, switch to broil for 2-3 minutes. This step adds a nice golden-brown finish to your meal. After baking, let the dish rest for 5 minutes. Garnish with fresh parsley if you want, and enjoy your delicious dinner! To cook chicken thighs just right, start with even-sized pieces. This helps them cook at the same rate. Marinate the chicken for at least 15 minutes. This adds great flavor and keeps it juicy. Use a meat thermometer to check the internal temperature. Aim for 165°F (74°C). If you want a crispy skin, broil for 2-3 minutes at the end. This gives the chicken a nice golden-brown finish. You can use a variety of vegetables for this dish. Broccoli and cherry tomatoes work well together. Red bell peppers add color and sweetness. Zucchini is soft when cooked, so it blends nicely. Feel free to mix in other vegetables like carrots or green beans. Just cut them into similar sizes. This ensures they cook evenly. Herbs and spices make this dish pop. I like to use dried Italian herbs like oregano, basil, and thyme. They add a warm, rich flavor. You can also experiment with garlic powder or red pepper flakes for heat. Fresh herbs like parsley add a burst of freshness when you serve the dish. Don’t be afraid to adjust the seasonings to match your taste. A little salt and pepper can go a long way! {{image_2}} You can switch up the chicken for other proteins. Try using boneless pork chops or chicken breasts. They work well and stay juicy. For a lighter option, use turkey cutlets. If you want something different, use tofu for a plant-based meal. Just make sure to adjust the cooking time for each protein. Feel free to mix in your favorite veggies! Carrots, green beans, or asparagus add great flavor. You can also use sweet potatoes for a sweeter taste. Don’t forget about mushrooms; they add a nice umami touch. Just cut your veggies to similar sizes for even cooking. If you're on a low-carb diet, skip the zucchini and tomatoes. Use cauliflower or bell peppers instead. For a vegan option, swap chicken for chickpeas or tempeh. Make sure to add extra herbs for flavor. You can also use vegetable broth in your marinade for more depth. Let your chicken and veggies cool first. Place them in an airtight container. Keep them in the fridge. They will stay fresh for about three to four days. You can also put the leftovers in single servings. This makes it easy to grab and go. When you're ready to enjoy the leftovers, heat your oven to 350°F (175°C). Place the chicken and veggies on a baking tray. Cover them with foil to keep them moist. Heat for about 15 to 20 minutes. You can also use the microwave. Just heat in 30-second bursts until warm. If you want to save leftovers for later, freezing works well. First, let the food cool completely. Then, put it in a freezer-safe container. You can also use freezer bags for easy storage. Label the bags with the date. Chicken and veggies can last up to three months in the freezer. When you're ready to eat, thaw them in the fridge overnight before reheating. Cooking chicken on a sheet pan takes about 25 to 30 minutes at 425°F (220°C). The chicken thighs should reach an internal temperature of 165°F (74°C) for safe eating. I always check with a meat thermometer to make sure. Yes, you can use frozen vegetables. However, they may release excess water. This can make your dish a bit soggy. If you use frozen veggies, increase the bake time by about five to ten minutes. You can use other herbs if you don't have Italian herbs. Try thyme, rosemary, or even herbes de Provence. You can also mix fresh herbs like parsley or cilantro for a different taste. Yes, sheet pan cooking is a healthy option. You use less oil and cook everything at once. This method retains nutrients and flavors. Plus, it’s easy to include more veggies in your diet! This blog post covered the key steps to make a tasty sheet pan meal. We discussed choosing the right chicken and vegetables, along with optional garnishes. You learned how to prepare a marinade and the best cooking methods. Remember, there are many ways to mix up this dish for different diets. Proper storage keeps leftovers fresh, while reheating tips ensure great taste. With these pointers, you can create a quick, healthy meal that suits your needs perfectly. Enjoy your cooking journey!

Sheet Pan Garlic Herb Chicken Veggies

Delight your taste buds with this Sizzlin' Herb Garlic Chicken & Veggie Medley! This easy recipe combines juicy chicken thighs with vibrant veggies like broccoli, cherry tomatoes, and zucchini, all drizzled with a flavorful garlic herb marinade. Perfect for a quick weeknight dinner or meal prep, it's healthy and delicious. Click to explore the full recipe and enjoy a mouthwatering dish that will impress your family and friends!
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Ingredients
  

4 boneless, skinless chicken thighs

2 cups broccoli florets

1 cup cherry tomatoes, halved

1 red bell pepper, cut into strips

1 zucchini, sliced

1/4 cup olive oil

4 cloves garlic, minced

1 tablespoon dried Italian herbs (oregano, basil, thyme)

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the olive oil, minced garlic, dried herbs, salt, and pepper to create a marinade.

      Add the chicken thighs to the bowl, tossing them to coat well in the marinade. Allow to marinate for at least 15 minutes for enhanced flavor.

        On a large sheet pan, arrange the marinated chicken thighs in the center. Surround them with the broccoli, cherry tomatoes, red bell pepper, and zucchini.

          Drizzle any remaining marinade over the vegetables and season with additional salt and pepper if desired.

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

              For an extra touch, broil for 2-3 minutes at the end for a golden-brown finish over the chicken and veggies.

                Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

                  Prep Time: 15 mins | Total Time: 40 mins | Servings: 4