Go Back
Sheetpan Garlic Chicken with colorful roasted vegetables on a baking tray.

Sheetpan Garlic Chicken & Veggies

A simple and flavorful dish combining tender chicken and a vibrant array of roasted vegetables, perfect for busy weeknights or cozy dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Seasoning
  • 1/2 Tablespoon dried chives Offers a mild onion flavor that brightens up the dish.
  • 1 teaspoon salt Enhances the overall taste, making the chicken and veggies sing.
  • 1 Tablespoon onion powder Delivers an aromatic base that brings warmth to each bite.
  • 1 teaspoon black pepper Adds a subtle kick, complementing the other flavors beautifully.
Main Ingredients
  • 2 pounds chicken (cut into tenders) The star of the dish, juicy and packed with protein.
  • 1/2-3/4 cup extra virgin olive oil (divided) Provides richness and helps the ingredients roast evenly.
  • 1 cup asparagus spears (cut in half) Crisp and vibrant, adding a fresh green element.
  • 1 cup sliced carrots (cut into sticks) Sweet, crunchy accents that add color and taste.
  • 1 cup sliced zucchini (cut into spears) Soft and delightful, absorbing the roasted flavors.
  • 1 cup brussels sprouts (halved) Nutty and tender, they lend a cozy earthiness to the mix.
  • 1 cup green beans Bright and crunchy, contributing to the dish's delightful texture.
  • 1 cup sliced white mushrooms Earthy and juicy, mushrooms add depth to the overall flavor.
  • 3 Tablespoons minced garlic Aromatic and robust, the garlic is essential for that rich taste.
  • 1 ounce onion soup mix An easy flavor enhancer, contributing depth and umami.

Method
 

Preparation
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In a small bowl, mix together the dried chives, salt, onion powder, and black pepper.
  3. In a large bowl, add the chicken tenders along with 1/4 to 1/2 cup of olive oil. Add the seasoning mixture and stir well to coat the chicken thoroughly. Let marinate in the refrigerator for about 15 minutes.
  4. In another large bowl, combine the prepared vegetables with the remaining 1/4 cup of olive oil, minced garlic, and onion soup mix. Mix thoroughly.
  5. Pour the veggie mixture onto a baking sheet, spreading them out to form a single layer.
  6. Place the marinated chicken on top of the veggies.
Cooking
  1. Bake in the preheated oven for about 30 minutes. Ensure the chicken reaches an internal temperature of 165 degrees Fahrenheit.
  2. For a crispy finish, you can broil on high for an additional 2-3 minutes.
Serving
  1. Remove from the oven and let cool slightly before serving. Enjoy the richness of the garlic chicken paired with crisp veggies.

Notes

Experiment with different herbs and spices to personalize the flavor. Add red pepper flakes for heat. Fresh herbs can elevate the taste significantly. You can substitute seasonal vegetables as desired.