Sheetpan Garlic Chicken & Veggies

Print Recipe

4 from 58 votes

Sheetpan Garlic Chicken & Veggies

Garlic Sheet Pan Chicken and Vegetables are a quick dinner solution with lots of flavor.

Prep Time15

Cook Time30

Total Time45

Course: Chicken, Main Dish

Cuisine: American

Keyword: sheetpan garlic chicken, veggies

Servings: servings

Calories: 253kcal

Author: Rachael

Ingredients

1/2 Tablespoon dried chives
1 teaspoon salt
1 Tablespoon onion powder
1 teaspoon black pepper
2 pounds chicken cut into tenders
1/2- 3/4 cup extra virgin olive oil divided See note
1 cup asparagus spears cut in half
1 cup sliced carrots cut into sticks
1 cup sliced zucchini cut into spears
1 cup brussel sprouts halved
1 cup green beans
1 cup sliced white mushrooms
3 Tablespoon minced garlic
1 ounce onion soup mix

Instructions

Preheat oven to 400 degrees
In a small bowl, mix together dried chives, salt, onion powder, and black pepper
In a large bowl, add chicken, 1/4-1/2 cup olive oil, and seasoning mixture from above. Stir to coat well. Put in refrigerator for 15 minutes to let marinate
In a large bowl add prepared vegetables, 1/4 cup olive oil, minced garlic, and onion soup mix packet
Stir well.
Dump veggies on baking sheet, and spread out to form one layer.
Place chicken on top.
Bake at 400 degrees for 30 minutes or until chicken reaches internal temp of 165 degrees (cooking time will depend on how thick you cut your chicken).
Optional: Broil sheet pan with chicken and veggies on high for 2-3 minutes to brown and crisp up the edges a bit. Watch closely.
Enjoy!

Video

Notes

Note 1: Feel free to reduce oil to lighten this up. You just want to make sure things are coated enough that the seasonings stick. If you reduce the oil too much, spray the pan with cooking spray so the food does not stick to the bottom while baking.
Note 2: Broil the pan at the end of baking time to get a few caramelized edges and brown up the exterior of the chicken. This can add flavor, but is not necessary!

Nutrition