Easy One-Pan Garlic Herb Chicken and Veggies
A delicious and easy one-pan meal featuring garlic herb chicken paired with colorful veggies, perfect for a weeknight dinner!
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Ingredients
Yields 4 servings
- (4) chicken breasts
- (2 tsp) dried oregano
- (2 tsp) dried thyme
- (1 tsp) salt
- (1 tsp) black pepper
- (4 tbsp) olive oil
- (4 cloves) garlic
- (2) bell pepper
- (2) zucchini
- (2) medium onion
- (1 cup) cherry tomatoes
- (1/2 cups) fresh parsley (for garnish)
Instructions
- 1
Preheat your oven to 400°F (200 °C).
- 2
In a large mixing bowl, combine (2 tsp) dried oregano, (2 tsp) dried thyme, (1 tsp) salt, (1 tsp) black pepper, and (4 tbsp) olive oil. Mix well.
- 3
Add the (4) chicken breasts to the bowl and coat them evenly with the herb mixture. Let them marinate for 10 minutes if time allows.
- 4
While the chicken is marinating, prepare the veggies. Slice the (2) bell pepper, (2) zucchini, and (2) medium onion into bite-sized chunks.
- 5
In a large oven-safe pan, add the sliced vegetables along with (4 cloves) minced garlic. Drizzle with a little olive oil and toss to coat.
- 6
Nestle the marinated chicken breasts on top of the veggies in the pan.
- 7
Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and veggies are tender.
- 8
Remove the pan from the oven and let it rest for 5 minutes. Garnish with (1/2 cup) chopped fresh parsley before serving.
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