Herb and Garlic Chicken with Roasted Vegetables are so easy to make. This Sheet Pan meal is prepared and cooked together but each component is layered with different flavours. I'm sure it will soon become a weeknight family favourite for your home as it is in mine!
This meal consists of Four Main Ingredients Chicken Thighs, Sweet Potatoes, Cauliflower and Asparagus. Each of these ingredients is then seasoned with its own seasonings and added at different times to the sheet pan. The Asparagus takes the least amount of time to cook and is therefore added last. It is seasoned with the juice of fresh lemon, and when you add it to the sheet pan, this lemon juice comes into contact with everything and brightens up the flavours of each ingredient! This meal is so easy to make and satisfying to eat. I hope you all love it.
Ingredients
- Chicken Thighs (Bone in, Skin on)
- Sweet Potato
- Asparagus
- Cauliflower
- Canola Oil
- Salt
- Pepper
- Thyme
- Parsley
- Oregano
- Paprika
- Lemon
- Garlic
- Brown Sugar (optional)
- Red Pepper Flakes (optional)
How to Make Herb and Garlic Chicken with Roasted Vegetables:
Step One:
Cut Season and Distribute Sweet Potatoes on to baking Sheet. Add Seasoned Chicken Thighs. Bake for 15 minutes at 425∘F.
Step Two:
Wash, Cut and Season the Cauliflower
Add to Chicken and Potatoes, Bake for 15 minutes
Step Three:
Wash, Trim and Season the Asparagus
Add Asparagus to the Sheet Pan and Roast for 10 Minutes
What to serve with Sheet Pan Meals:
The Beauty of a Sheet Pan Meal is that you have everything you need all in one place, but if you feel like you want to add a little more, you can always serve it with garlic bread and or a salad. Here are some of my favourite salads:
- Apple Walnut Spinach Salad
- Simple Grilled Peach Blueberry Salad with Balsamic Glaze
- Balsamic Strawberry Spinach Salad
If you Love Herb and Garlic Chicken with Roasted Vegetables you might also like these dishes:
📖Recipe
Herb & Garlic Chicken with Roasted Vegetables
Ingredients
Sweet Potatoes
- 1 Sweet Potato Peeled, Cut into 1.5" Cubes
- 1 Tablespoon Canola Oil
- 1 Tablespoon Brown Sugar (Optional)
- ¼ Teaspoon Table Salt
- ¼ Teaspoon Black Pepper
Chicken
- 6-8 Chicken Thighs Bone in, Skin On
- 3 Garlic Cloves finely chopped
- 1 Teaspoon Paprika
- ½ Teaspoon Dried Parsley
- ½ Teaspoon Dried Oregano
- ½ Teaspoon Dried Thyme
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
Cauliflower
- 1 Head Cauliflower
- 1 Tablespoon Canola Oil
- 4 Cloves Garlic Cloves Finely Chopped
- ¼ Teaspoon Red Pepper Flakes
- ¼ Teaspoon Salt
- ¼ Teaspoon Black Pepper
Asparagus
- 1 Bunch Asparagus Ends Trimmed
- ½ Lemon Juiced
- ⅛ Teaspoon Salt
- ⅛ Teaspoon Black Pepper
Instructions
Prep
- Preheat Oven to 425°F If you have a convection oven, use it! Line a baking sheet (or two) with tinfoil, parchment paper or a silicone mat. I use a rather large sheet pan which is the equivalent size of two standard-sized ones.
Sweet Potatoes
- Peel and Cut the potatoes into 1.5" cubes. Place them onto the sheet pan and then toss them in the oil, sugar, salt and pepper.
Chicken
- In a large bag (such as Ziplock) add oil, salt, pepper, paprika, thyme, oregano, parsley and diced garlic cloves. Add in chicken and toss until evenly coated.
- Nestle the chicken on the sheet pan with the sweet potatoes.
- Bake for 15 Minutes
Cauliflower
- While the Chicken and Sweet Potatoes are baking; Break down the cauliflower into smaller pieces. (2"-3" in size)
- Add the Cauliflower into the bad you tossed your chicken in. Then add in your Red Pepper Flakes, Garlic Cloves, Salt and Pepper. Shake until they are evenly coated.
- Once the timer has gone off, add the cauliflower to the sheet pan with the chicken and sweet potatoes.
- Bake for 15 Minutes
Asparagus
- While the cauliflower Bakes; Wash and trim the asparagus. Place it in your bag and add the juice of half a lemon along with salt and pepper.
- Once the timer has gone off, add the asparagus evenly on top of the sheet pan and bake for 10 minutes.
