One Pan Chicken and Vegetables with Fresh Herbs

Enjoy a delicious and gluten-free one-pan meal with tender chicken breasts and a medley of fresh vegetables, all infused with the aromatic flavors of rosemary and thyme. This recipe is perfect for a quick and healthy dinner option that the whole family will love.

Ingredients:

4 boneless, skinless chicken breasts
2 cups of baby potatoes, halved
2 cups of broccoli florets
1 cup of cherry tomatoes
2 cloves of garlic, minced
2 tablespoons of fresh rosemary, chopped
2 tablespoons of fresh thyme, chopped
2 tablespoons of olive oil
Salt and pepper to taste

Instructions:

Preheat your oven to 400F 200C

In a large mixing bowl, combine the halved baby potatoes, broccoli florets, cherry tomatoes, minced garlic, fresh rosemary, fresh thyme, and olive oil

Toss everything together until the vegetables are well-coated with the herbs and olive oil

Season with salt and pepper to taste

Place the seasoned vegetables on a large baking sheet or a roasting pan, spreading them out evenly

Season the chicken breasts with salt and pepper, and place them on top of the bed of vegetables on the baking sheet

Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165F 74C, and the vegetables are tender and slightly caramelized

Remove from the oven, let it rest for a few minutes, and then serve hot

Garnish with extra fresh herbs if desired

Comments

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