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To make your Garlic Herb Chicken Sheet Pan, you need the following items: - 4 bone-in, skin-on chicken thighs - 2 cups baby potatoes, thoroughly halved - 1 cup cherry tomatoes, halved - 1 red onion, cut into wedges - 4 tablespoons extra virgin olive oil - 5 cloves garlic, finely minced - 2 teaspoons dried oregano - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and freshly ground black pepper, to taste - Fresh parsley, finely chopped (for garnishing) Each ingredient plays a key role. The chicken thighs offer rich flavor and juiciness. The baby potatoes are creamy and soft when roasted. Cherry tomatoes add sweetness and color. The red onion gives a lovely depth of flavor. Olive oil helps the herbs stick and adds richness. Garlic, oregano, thyme, and paprika create a wonderful herb blend. Salt and pepper enhance all the flavors. Lastly, fresh parsley adds a pop of color and freshness. You can brighten the dish with a few extra touches: - Lemon wedges for a zesty kick - Grated Parmesan cheese for a savory finish - Red pepper flakes for a bit of heat These optional items can elevate your dish. Lemon adds tanginess. Parmesan gives a cheesy richness. Red pepper flakes bring warmth without overpowering. If you can’t find some ingredients, here are good swaps: - Chicken breasts instead of thighs for leaner meat - Yukon gold potatoes instead of baby potatoes for a different texture - Any onion type, like white or yellow, can work in place of red onion - Use fresh herbs if you have them, like thyme and parsley, instead of dried These substitutes ensure you can still enjoy this meal. Each swap will bring a unique twist while keeping the dish delicious. {{ingredient_image_2}} To start, set your oven to 425°F (220°C). This high heat will help get the chicken crispy. Next, grab a big mixing bowl. Place the chicken thighs inside. In a small bowl, mix olive oil, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper. This mix is your marinade. Pour half of it over the chicken. Massage it well into the meat. This helps the flavor soak in. Let the chicken sit for at least 15 minutes. If you have time, marinating for up to 2 hours in the fridge makes it even better. Marinating is key for this recipe. It adds depth to the chicken. You can use fresh herbs if you have them. They give a bright flavor. Make sure to coat every piece well. If you want a bolder taste, let it marinate longer. You can also try adding lemon juice or zest for a fresh twist. This step makes your chicken juicy and full of flavor. While the chicken marinates, prepare your veggies. In a clean bowl, combine halved baby potatoes, cherry tomatoes, and red onion wedges. Drizzle the rest of the marinade over them. Toss until every piece is coated. On a lined baking sheet, place the marinated chicken on one side. Spread the veggies on the other side. This way, they roast evenly. Bake everything for 30 to 35 minutes. The chicken should hit 165°F (74°C). The potatoes will turn golden and soft. Once done, let it rest for a few minutes before serving. Sprinkle fresh parsley over the top for a nice touch. Enjoy this colorful, tasty meal! To get juicy chicken, start with bone-in, skin-on thighs. They stay moist during cooking. Marinate the chicken for at least 15 minutes. For more flavor, let it sit longer in the fridge. Use a mix of olive oil, garlic, and herbs for the marinade. This blend locks in moisture and taste. Roast at 425°F to get a nice, crispy skin. Use fresh veggies like baby potatoes, cherry tomatoes, and red onions. Cut them into even pieces. This helps them cook at the same rate. Toss the veggies in the leftover marinade for extra flavor. Spread them out on the sheet pan. This gives them room to roast evenly. Don’t crowd the pan, or they will steam instead of roast. Roast the chicken and veggies together for 30-35 minutes. Check that the chicken hits 165°F for safety. The potatoes should be golden and tender. If the chicken skin isn’t crispy, switch on the broiler for a minute. Just keep an eye on it! This timing makes sure everything is flavorful and ready to enjoy. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate for at least 2 hours in the refrigerator. This enhances the flavor and tenderness of the meat. Select the Right Potatoes: Choose baby potatoes for even cooking. They roast beautifully and provide a delightful texture alongside the chicken. Even Cooking: Ensure that the chicken thighs and vegetables are spread out evenly on the baking sheet. Crowding can lead to steaming instead of roasting. Rest Before Serving: Let the dish rest for a few minutes after removing it from the oven. This allows the juices to redistribute, keeping the chicken moist. {{image_4}} You can change the herbs to switch up the taste. Try basil for a fresh twist. Rosemary adds a warm flavor, perfect for fall. For a bit of zing, use dill. Each herb brings its own style to the dish. Mix and match to find your favorite blend. You can also swap out vegetables based on what you have. Zucchini or bell peppers work well in this dish. Carrots add a nice sweetness and color. If you want greens, try adding broccoli or green beans. All these veggies roast well and soak up the flavors. Do you enjoy some heat? Add red pepper flakes to the marinade for a kick. You could also toss in sliced jalapeños with the veggies. For a smoky flavor, try chipotle powder. This spice will add depth and warmth to your meal. Adjust the heat to suit your taste buds. To keep your Garlic Herb Chicken fresh, let it cool first. Place the chicken and veggies in an airtight container. Make sure to separate the chicken from the vegetables if you prefer. Store it in the fridge for up to three days. If you want to avoid soggy veggies, keep them in a different container. When you're ready to eat the leftovers, preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover it with foil to keep moisture in. Heat for 15-20 minutes, or until everything is warm. This method keeps the chicken juicy and the veggies tender. You can also microwave them, but it may not keep the same texture. For long-term storage, you can freeze the leftovers. Place the cooled chicken and veggies in a freezer-safe container. Make sure to label it with the date. You can freeze it for up to three months. When you're ready to enjoy it again, thaw it in the fridge overnight. Reheat it in the oven for the best results. You can serve many tasty sides with Garlic Herb Chicken Sheet Pan. Here are some great ideas: - Rice: Fluffy white or brown rice absorbs the sauce well. - Quinoa: This adds a nutty flavor and is very healthy. - Steamed Vegetables: Broccoli or green beans add color and nutrients. - Salad: A fresh green salad brightens the meal. - Bread: Crusty bread is perfect for soaking up the juices. These sides make the meal more balanced and fun. Yes, you can use chicken breasts instead of thighs. Chicken breasts cook faster and are leaner. Here are some tips: - Adjust Cooking Time: Breasts may need about 25-30 minutes to cook. - Check Temperature: Ensure they reach 165°F (74°C) for safety. - Consider Moisture: Thighs stay juicier, so add a bit more oil to breasts. Using breasts gives a lighter feel to the meal while keeping it delicious. To know if the chicken is fully cooked, use a meat thermometer. Insert it into the thickest part of the thigh or breast. You want it to read 165°F (74°C). Here are more signs: - Juices Run Clear: Cut into the chicken; clear juices mean it’s done. - Firm Texture: The meat should feel firm, not squishy. - No Pink: There should be no pink in the center of the meat. These methods ensure you serve safe and tasty chicken. This blog post covered how to make Garlic Herb Chicken easily. You learned about the key ingredients and how to prepare the chicken. We discussed cooking tips for juicy meat and perfectly roasted veggies. The variations guide lets you get creative with flavors. Lastly, I shared smart storage tips to keep leftovers fresh. Enjoy tasty meals by following these steps. Your cooking skills will shine, and your family will love it!

Garlic Herb Chicken Sheet Pan Delight

A delicious and easy sheet pan meal featuring marinated chicken thighs and roasted vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 450 kcal

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs
  • 2 cups baby potatoes, thoroughly halved
  • 1 cup cherry tomatoes, halved
  • 1 piece red onion, cut into wedges
  • 4 tablespoons extra virgin olive oil
  • 5 cloves garlic, finely minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • to taste salt and freshly ground black pepper
  • for garnishing fresh parsley, finely chopped

Instructions
 

  • Preheat your oven to 425°F (220°C). To facilitate an easy cleanup, line a large baking sheet with parchment paper.
  • In a small mixing bowl, whisk together the olive oil, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper to create a flavorful marinade.
  • In a spacious mixing bowl, place the chicken thighs and pour half of the marinade over them. Massage the marinade into the chicken, ensuring every piece is well-coated. Let the chicken marinate for at least 15 minutes, or up to 2 hours in the refrigerator for a more intense flavor infusion.
  • While the chicken is marinating, prepare your vegetables. In a separate bowl, combine the halved baby potatoes, halved cherry tomatoes, and red onion wedges. Drizzle the remaining marinade over the vegetable mixture and toss well to ensure every piece is coated evenly.
  • On the prepared baking sheet, arrange the marinated chicken thighs on one side. On the other side, spread out the herb-coated vegetables, ensuring they have enough space to roast effectively and evenly.
  • Place the baking sheet in the preheated oven and roast for 30-35 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the potatoes should be tender and have a lovely golden color.
  • Once done cooking, remove the baking sheet from the oven and allow the dish to rest for a few minutes before serving.
  • Before serving, sprinkle freshly chopped parsley over the chicken and vegetables for a burst of color and flavor.

Notes

Serve directly from the baking sheet for a rustic look, or transfer to a platter. Add lemon wedges for garnish.
Keyword chicken, easy dinner, herbs, sheet pan