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An extreme close-up overhead shot of a rustic cast iron skillet with golden-brown One-Pan Garlic Herb Chicken, potatoes, and broccoli.
FL Recipes

One-Pan Garlic Herb Chicken: The Perfect Weeknight Dinner

This One-Pan Garlic Herb Chicken recipe delivers juicy, flavorful chicken and perfectly roasted vegetables with minimal cleanup. An easy, healthy, and delicious weeknight dinner solution that's ready in under an hour and packed with savory herbs.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 6-ounce boneless, skinless chicken breasts Pound to even thickness if large
  • 3 tbsp extra virgin olive oil Divided
  • 4 cloves garlic Minced
  • 1 tbsp fresh rosemary Finely chopped
  • 1 tbsp fresh thyme Finely chopped
  • 2 tbsp fresh parsley Finely chopped, plus more for garnish
  • 1 lemon Zest and juice
  • 1 tsp salt
  • 1/2 tsp black pepper Freshly ground
  • 1/4 tsp red pepper flakes Optional
  • 1.5 lbs baby potatoes Halved or quartered
  • 1 large head broccoli Cut into florets
  • 1 red onion Cut into wedges

Equipment

  • 1 Large Rimmed Baking Sheet
  • 2 Mixing Bowls
  • 1 Meat Thermometer

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly grease a large, rimmed baking sheet.
  2. In a large bowl, toss the baby potatoes, broccoli florets, and red onion wedges with 1 tablespoon of olive oil, salt, and pepper. Spread them in an even layer on the prepared baking sheet.
  3. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, and lemon juice. Season with salt, pepper, and optional red pepper flakes.
  4. Pat the chicken breasts dry and season both sides generously with salt and pepper. Place the chicken on the baking sheet amongst the vegetables.
  5. Spoon the garlic herb marinade evenly over the chicken breasts and vegetables.
  6. Roast for 25-30 minutes, until the chicken's internal temperature reaches 165°F (74°C) and the vegetables are tender.
  7. Let the chicken rest for 5 minutes on the pan before serving. Garnish with additional fresh parsley.

Nutrition

Calories: 485kcalProtein: 40gFat: 22gFiber: 9g

Notes

Tip 1: For extra crispy vegetables, give them a 10-minute head start in the oven before adding the chicken to the pan.
Tip 2: Don't overcrowd the pan. Use two sheet pans if necessary to ensure everything roasts instead of steams.
Tip 3: A meat thermometer is the best way to guarantee perfectly cooked, juicy chicken.
Keyword garlic herb chicken,healthy chicken recipe,one pan chicken,sheet pan chicken

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