Sheet Pan Herb Chicken – Healthy and Ready in 40 Min
A quick, healthy sheet-pan dinner of herb-marinated chicken with cherry tomatoes and bell peppers, ready in about 40 minutes.
If you’re looking for a quick and healthy dinner option, look no further than this Sheet Pan Herb Chicken recipe! It’s flavorful, nutritious, and can be on your table in just 40 minutes, making it ideal for busy weeknights.
Sheet Pan Herb Chicken
- One-pan meal – simple cleanup!
- Packed with wholesome herbs and veggies.
- Perfectly cooked chicken every time.
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Salt and pepper to taste
- Fresh herbs (like parsley or basil) for garnish
How to Make
To start, preheat your oven to 400°F (200°C). In a large bowl, combine the olive oil, dried oregano, thyme, salt, and pepper—mix well to create a marinade. Add the chicken breasts and coat them thoroughly in the marinade. Once coated, place the chicken on a large sheet pan. Arrange the cherry tomatoes and bell peppers around the chicken. Roast everything in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Once done, let it rest for a few minutes before serving. The colorful veggies and herbed chicken make for a stunning dish!
Tips
- For a spicier kick, add crushed red pepper flakes to the marinade.
- Let the chicken marinate for at least 30 minutes for richer flavor.
- Use fresh herbs for a more aromatic experience.
Make-Ahead
This recipe can easily be prepped ahead of time. Simply marinate the chicken and chop the vegetables earlier in the day. When you’re ready to eat, just place everything on the sheet pan and pop it into the oven!
Storing
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. They can be enjoyed as a cold salad or reheated.
Freezing
This dish freezes well! Just ensure it’s in a freezer-safe container, and it can last up to 3 months. To reheat, thaw in the refrigerator overnight before warming in the oven.
Reheating
For best results, reheat in the oven at 350°F (175°C) to preserve the chicken’s juiciness and the veggies’ integrity. Microwaving is an option but may lead to slightly rubbery chicken.
Serving Suggestions
This Sheet Pan Herb Chicken pairs wonderfully with a side of quinoa, brown rice, or a fresh green salad. For a low-carb option, serve it with steamed broccoli or zucchini noodles.
For more cooking convenience, consider investing in a [high-quality sheet pan](https://www.amazon.com/sheet-pan) to make your meal prep even easier!
Related Recipes
- Grilled Lemon Herb Chicken
- Mediterranean Chickpea Salad
- Oven-Baked Garlic Parmesan Potatoes
- Quinoa and Black Bean Stuffed Peppers
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 bell pepper, sliced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Salt and pepper to taste
- Fresh herbs (like parsley or basil) for garnish
Instructions
Preheat and marinate
Preheat your oven to 400°F (200°C). In a large bowl, whisk together olive oil, dried oregano, thyme, salt, and pepper. Toss the chicken in the marinade to coat.
Arrange on sheet pan
Place the chicken on a large sheet pan and arrange cherry tomatoes and bell pepper around it.
Roast
Roast in the oven for 25-30 minutes, or until the chicken reaches 165°F (74°C) internal temperature.
Rest and serve
Let the chicken rest for a few minutes, then garnish with fresh herbs and serve.
Notes
- For a spicier kick, add crushed red pepper flakes to the marinade.
- Let the chicken marinate for at least 30 minutes for richer flavor.
- Use fresh herbs for a more aromatic experience.
Nutrition Facts
Frequently asked questions
Can I use chicken thighs instead of breasts?
Yes, chicken thighs will add more moisture and flavor. Adjust cooking time as needed since thighs may take a bit longer to cook through.
Is this recipe gluten-free?
Yes, it is naturally gluten-free as written; just be sure all ingredients (like any marinades) are free of gluten-containing additives.
Can I make this ahead of time?
You can marinate the chicken up to 24 hours in the fridge, then roast and serve when ready.
What should I serve with this?
Serve with quinoa, brown rice, or a simple green salad for a complete meal.
Can I substitute other vegetables?
Yes, you can swap in other vegetables like zucchini, broccoli, or red onions—just cut into similar sizes for even roasting.
