This sheet pan Italian herb chicken is a light, quick and flavorsome all-in-one dinner packed with flavor. It's so tender, easy to assemble and a snap to clean up!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Course
Cuisine: Italian
Keyword: Italian herb chicken
Servings: 2
Author: Katia
Ingredients
2chicken breasts, boneless and skinless
2 garlic cloves, crushed
2Tbspolive oil, or more if needed
1Tbsplemon juice
1tspItalian herb seasoning
1/2tspsalt
1/4tsppepper
VEGETABLES
2potatoes, peeled and cut into batons
2zucchini, cut into batons
4 medium-size tomatoes, cut into halves
1/2cupblack olives, pitted
1Tbspolive oil, or more if needed
1tspItalian herb seasoning
1garlic clove, minced
1/2tspsalt
Instructions
Make the marinade: mix olive oil, lemon juice, herbs, minced garlic, salt and pepper in a bowl and toss the chicken breasts well. Let them marinate for about 30 minutes and in the meanwhile prep your veggies.
Cut zucchini and potato in max 1-inch batons.
If time allows, place the potato batons into a bowl of cold water . Allow the potatoes to soak for about 20 minutes, then drain them and pat dry and return them to the bowl (this step will remove starch, making crispier roasted potatoes).
Add zucchini batons to the bowl, olive oil, salt, pepper, dry herbs and garlic. Mix well to evenly coat.
Preheat the oven to 450F and grease a non-stick pan.
Place your veggies in the pan, in one layer, and roast for 10 minutes.
Remove the chicken from the marinade, pat dry and after 15 minutes add it to the pan alongside tomatoes and a handful of black olives. This is the moment when you toss the vegetable and add extra seasoning to them and to the chicken breasts.
Keep roasting for a further 15 minutes, turning the broiler or the top element for the last 5 minutes.*. Enjoy it!
Notes
*The chicken is cooked when the flesh is white in the middle and the juices run clear. An instant-read thermometer reads at least 165 F.