Sheet Pan Garlic Herb Chicken with Roasted Mediterranean Vegetables

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 1 pint cherry tomatoes, halved
• 1 medium zucchini, sliced into 1/2-inch thick rounds
• 1 red bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into wedges
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh lemon juice
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. In a small bowl, combine olive oil, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and pepper. Stir well to create a garlic herb marinade.
3. Place the chicken breasts on one side of the prepared sheet pan. Brush both sides of the chicken generously with about two-thirds of the marinade mixture.
4. On the other side of the pan, spread the cherry tomatoes, zucchini slices, red bell pepper pieces, and red onion wedges in an even layer. Drizzle the remaining marinade over the vegetables and toss gently to coat evenly.
5. Roast everything in the preheated oven for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and lightly caramelized. If vegetables need more color, you can broil for an additional 2-3 minutes, watching closely to prevent burning.
6. Remove the sheet pan from the oven. Drizzle fresh lemon juice over the chicken and vegetables for a bright zing. Let chicken rest for 5 minutes before serving.
7. Garnish with chopped fresh parsley if desired. Serve the chicken breasts alongside the roasted Mediterranean vegetables on individual plates.

Chef tips

• For juicier chicken, consider marinating the chicken breasts in the garlic herb mixture for 30 minutes to 2 hours before roasting.
• If using frozen chicken breasts, thaw completely before cooking to ensure even roasting.
• Substitute vegetables like eggplant, yellow squash, or mushrooms based on preference or seasonal availability.
• If you prefer spicier notes, add a pinch of crushed red pepper flakes to the marinade.