Garlic Herb Chicken with Roasted Vegetables
A flavorful garlic herb chicken paired with a colorful mix of roasted vegetables, perfect for a wholesome family dinner.
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Ingredients
Yields 4 servings
- (4) chicken breasts
- (4 cloves) garlic, minced
- (2 tablespoons) olive oil
- (1 tablespoon) fresh rosemary, chopped
- (1 tablespoon) fresh thyme, chopped
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (2) carrots, sliced
- (1) bell pepper, chopped
- (1) zucchini, sliced
- (1) red onion, cut into wedges
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a small bowl, mix together 2 tablespoons olive oil, 4 cloves minced garlic, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper to create a marinade.
- 3
Place the 4 chicken breasts in a large bowl and pour the marinade over them, ensuring they are well coated. Let them marinate for 15 minutes.
- 4
While the chicken is marinating, prepare the vegetables. In a large bowl, combine 2 sliced carrots, 1 chopped bell pepper, 1 sliced zucchini, and 1 red onion cut into wedges.
- 5
Drizzle the vegetables with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly.
- 6
Spread the marinated chicken breasts on one side of a large baking sheet and the vegetables on the other side.
- 7
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender, stirring the vegetables halfway through cooking.
- 8
Once done, remove from the oven and let the chicken rest for 5 minutes before slicing.
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