Sheet-Pan Garlic-Herb Chicken with Rainbow Veggies
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
When summer produce is in its prime, we can’t get enough. This convenient sheet-pan recipe calls for a beautifully colorful array of garden veggies for a vibrant, nutritious meal (that’s also packed with lean protein, thanks to Bell & Evans Split Halves Chicken Breasts!).
Ingredients
- 4 Bell & Evans Split Organic Chicken Breasts
- 1/2 cup Olive oil, divided
- 1/4 cup White wine vinegar
- 1 TB Fresh parsley, chopped, plus more for garnish
- 1 TB Fresh thyme, chopped
- 3 cloves Garlic, minced
- 1 tsp Salt, plus more to taste
- 1/2 tsp Black pepper, plus more to taste
- 2 Sweet potatoes, cut into 1-inch pieces
- 1/2 head Broccoli, cut into florets
- 1 Red onion, cut into 1/2-inch slices
- 1 Yellow bell pepper, cut into 1/2-inch pieces
- 2 Medium carrots, cut on the bias into 1-inch pieces
- 8 oz Green beans
Preparation
- Place chicken in a resealable plastic bag. Add 1/3 cup oil, vinegar, parsley, thyme, garlic, salt and pepper and massage the mixture into chicken to cover completely. Marinate chicken in refrigerator for 3 hours, or overnight.
- Preheat oven to 425°F and line a rimmed baking sheet with aluminum foil. Mix potatoes, broccoli, onion, bell pepper, carrots, green beans and remaining oil in a medium bowl until well coated. Season with salt and pepper to taste.
- Arrange vegetables in a single layer on the prepared baking sheet. Remove chicken from marinade. Place chicken, skin-side-up, in a single layer onto prepared baking sheet. Bake, flipping vegetables occasionally, until vegetables are tenders and chicken is golden-brown, or until internal temperature reaches 165°F, about 30-35 minutes.
- Garnish with parsley and serve.
Loved by the whole family! Convenient and delicious prep ahead meal with easy clean up! What’s better than that?!
Enjoy the summer days and minimize your time in the kitchen!
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