Sheet Pan Chicken and Vegetable Medley

1Preparation Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.

2Marinating the Chicken In a bowl, combine the minced garlic, olive oil, lemon juice, paprika, dried oregano, salt (½ teaspoon), and black pepper (¼ teaspoon). Place the chicken breasts in the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or marinate overnight for enhanced flavor.

3Preparing the Vegetable Medley In a large bowl, toss together the cherry tomatoes, (2 cups) bell peppers, (2) red onion, (1) zucchini (1), yellow squash, (1) and baby carrots (1 cup). In a small bowl, whisk together the balsamic vinegar (1 tablespoon), honey (1 tablespoon), dried thyme (½ teaspoon), dried rosemary (½ teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon). Drizzle the mixture over the vegetables and toss to coat evenly.

4Assembling the Sheet Pan Arrange the marinated chicken breasts and the prepared vegetable medley on the lined sheet pan. Ensure the vegetables are spread out evenly around the chicken.

5Cooking Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

6Serve Once cooked, remove the sheet pan from the oven and let it rest for a few minutes. Serve the chicken and vegetable medley hot, garnished with fresh herbs if desired.