Why Make This Recipe
One Pan Roasted Garlic Parmesan Chicken and Veggies is the perfect dish for those craving a hearty meal with minimal cleanup. The natural flavors of garlic and Parmesan combined with roasted veggies create a delightful medley that’s not only nutritious but also incredibly satisfying.
This recipe is all about convenience without compromising on taste. Making everything in one pan allows the flavors to meld together beautifully, creating a comforting dinner that the whole family will love.
Equipment Needed for One Pan Roasted Garlic Parmesan Chicken and Veggies
To make this delicious dish, you will need a few essential kitchen tools. Here’s what you’ll require:
- Medium bowl for marinating chicken
- Small bowl for mixing seasonings
- Large sheet pan for roasting
- Parchment paper for easy cleanup
- Sharp knife for chopping veggies
- Cutting board for safe food preparation
- Measuring spoons for precise seasoning
Having these items on hand will simplify the cooking process, making it quicker and more enjoyable.
What You Need to Make One Pan Roasted Garlic Parmesan Chicken and Veggies
Gather these ingredients before starting your cooking adventure:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon dried parsley
- 2 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1 large lemon
- 5 tablespoons olive oil, divided
- 1 heaping cup baby carrots, sliced in half
- 1 1/2 heaping cups baby red potatoes, sliced
- 1 large yellow onion, coarsely chopped
- 1 head broccoli, chopped
- 1/2 tablespoon minced garlic
- Freshly grated Parmesan cheese
- 1 cup quinoa or rice, optional
- 1/4 teaspoon red pepper flakes, optional
This list features simple and intense flavors that meld beautifully when cooked together.
How to Cook One Pan Roasted Garlic Parmesan Chicken and Veggies Step by Step
To start, take your chicken breasts and dab them dry with a paper towel. Once dry, chop the chicken into 1/2-inch pieces and place them in a medium bowl. This size will ensure even cooking and easy serving later.
Next, in a small bowl, combine the dried parsley, oregano, garlic powder, onion powder, paprika, seasoned salt, and pepper. If you enjoy some heat, add in the red pepper flakes for an extra layer of flavor. Stir this seasoning mix well, and then take half of it and add it to the chicken. Pour in 2 tablespoons of olive oil, along with the zest and juice of the lemon. Toss everything together, ensuring that the chicken is well coated. This mixture needs to marinate in the fridge for about 30 minutes.
While the chicken marinates, preheat your oven to 425°F. It’s time to prepare the vegetables. Line a large sheet pan with parchment paper. The parchment paper will help prevent sticking and make cleanup a breeze. Take the baby carrots and slice them in half, then do the same with the baby red potatoes. Chop the onion coarsely.
Now, arrange the carrots, potatoes, and chopped onion on the sheet pan. Drizzle the remaining 2 tablespoons of olive oil over them and add most of the remaining seasoning mix. Toss everything to ensure the veggies are well coated in the oil and seasoning. Bake this mixture in the oven for 20 minutes.
While the veggies are baking, chop the broccoli into bite-sized florets. After the initial 20 minutes, carefully take the sheet pan out of the oven. Using a spatula or tongs, toss the roasted veggies to one side of the pan. On the other side, add the chopped broccoli and minced garlic, drizzled with 1 tablespoon of olive oil, and sprinkle with the last teaspoon of your seasoning mix. Give everything a gentle toss to ensure the broccoli gets flavored nicely.
Return the sheet pan to the oven and bake everything for an additional 15-20 minutes or until the chicken reaches an internal temperature of 165°F. To add a beautiful char, switch the oven to a high broil for 1-2 minutes, but watch closely to prevent burning.
Once everything looks perfectly roasted, remove the sheet pan from the oven. Generously top the chicken and veggies with freshly grated Parmesan cheese. Serve immediately, or if you’re meal prepping, portion out servings with quinoa or rice. For meal prep, keep the leftovers in airtight containers in the fridge for easy reheating throughout the week.
How to Make One Pan Roasted Garlic Parmesan Chicken and Veggies
Making a delicious meal doesn’t have to be tricky. Start by gathering all your ingredients and equipment. With everything in place, you’ll find the cooking process smooth and enjoyable.
Begin by prepping the chicken. Drying the breasts helps them marinate better. Chop into small pieces, as uniform sizes ensure even cooking. Afterwards, create the seasoning blend in a small bowl. The aromatic and flavorful herbs and spices will add depth to the chicken. Marinating it is key; this not only infuses flavor but helps tenderize the meat.
While the chicken marinates, don’t overlook the vegetables. Fresh, vibrant veggies not only taste fantastic but bring color to your dish. Preparing them on a sheet pan makes it easy to roast everything at once, allowing for less mess and more harmony in flavors.
Bake the veggies first, giving them a head start on cooking. This step ensures everything gets roasted properly without overcooking the chicken. Keep an eye on the chicken temperature to avoid drying it out. A speedy broil at the end will elevate the overall presentation, making the Parmesan melt just right.
How to Serve One Pan Roasted Garlic Parmesan Chicken and Veggies
When serving One Pan Roasted Garlic Parmesan Chicken and Veggies, the first thing you’ll notice is the beautiful colors on the plate. The golden-brown chicken, vibrant green broccoli, and colorful carrots and potatoes create an appetizing visual appeal.
For a family-style presentation, you can serve everything right on the sheet pan for a rustic feel. Alternatively, plate individual portions by arranging the chicken and veggies on each plate. Garnish with a sprinkle of extra Parmesan if desired. For those who enjoy a bit more zest, you could offer lemon wedges on the side to squeeze over the top.
Enjoy the dish as is, appreciating the medley of flavors, or serve it on a bed of quinoa or rice for a heartier meal. The grains perfectly soak up the delicious juices from the chicken and veggies, enhancing the overall experience.
What to Serve with One Pan Roasted Garlic Parmesan Chicken and Veggies
This dish pairs beautifully with various sides, enhancing the meal further. A fresh mixed green salad dressed lightly in vinaigrette can provide a lovely contrast to the hearty flavors. The crunchiness of the greens adds texture, while the acidity from the vinaigrette cuts through the richness of the chicken and cheese.
If you prefer something warm, consider serving it with roasted or steamed asparagus, green beans, or even sautéed spinach. These veggies complement the dish without overpowering its flavors.
For those looking for an additional carb option, breadsticks or a side of garlic bread could be a delightful touch. They’ll soak up any remaining juices on your plate and provide a comforting side to the overall meal.
How to Store One Pan Roasted Garlic Parmesan Chicken and Veggies
Proper storage is essential if you plan on enjoying leftovers of your One Pan Roasted Garlic Parmesan Chicken and Veggies. Allow the leftovers to cool to room temperature before storing them to prevent any condensation in the container.
Transfer the chicken and veggies into airtight containers. This will help maintain their freshness and prevent them from drying out as much. Ideally, you will want to consume the leftovers within 3-4 days. Store them in the refrigerator for easy access during the week.
For longer storage, consider freezing the portioned meals. However, be mindful that freezing can alter the texture of the vegetables slightly, so it’s best to consume them fresh. When reheating, you can use an oven or microwave. Just make sure everything is heated thoroughly to the appropriate temperature.
Tips to Make One Pan Roasted Garlic Parmesan Chicken and Veggies
To ensure the best results when making this dish, here are a few helpful tips. First, don’t skip the marination step for the chicken. Even an extra 10 minutes can elevate the flavors significantly.
Make sure to chop your veggies into similar sizes. This will allow for even cooking, so everything is perfectly tender at the same time. For even better results, consider using seasonal vegetables, as they add exceptional freshness.
Don’t be afraid to experiment with the seasonings. Personalize the recipe by adding your favorite herbs or spices if desired. For an earthy touch, try adding thyme or rosemary.
Monitoring cooking times is also crucial, especially when switching to broil. Keeping a close eye prevents overcooking and ensures everything comes out just right.
Variation
While the original recipe is fantastic, there are numerous variations worth exploring. You could substitute the chicken for boneless, skinless thighs for a different texture and flavor profile.
For a vegetarian version, switch out the chicken completely and replace it with chickpeas or tofu. These options will still provide a satisfying meal packed with protein.
Additionally, adjusting the vegetable selection can be a creative way to fit in what you have on hand. Zucchini, bell peppers, or different types of squash could add a new twist to the dish. Feel free to switch things around based on seasonal produce, making this a versatile recipe for any time of the year.
Best Time to Make One Pan Roasted Garlic Parmesan Chicken and Veggies
One Pan Roasted Garlic Parmesan Chicken and Veggies is suitable for any time of the year but is especially welcome in the cooler months. As autumn turns to winter, roasting vegetables brings out their natural sweetness, creating a comforting dish that’s perfect for family dinners.
This recipe is a fantastic choice for busy weeknights. It comes together quickly, and the one-pan aspect minimizes cleanup, making it ideal for those evenings when time is limited but you still want a homemade meal.
If you’re preparing meals for the week, this dish is also perfect for meal prep on Sundays. You can have ready-to-go containers that provide delicious and nutritious lunches or dinners throughout the week.
Common Mistakes to Avoid
Even the best cook can make mistakes, particularly when trying out a new recipe. One common mistake is overcrowding the sheet pan. Overcrowding prevents proper roasting and can result in steaming instead of achieving that desired crispiness. To avoid this, give your ingredients ample space to roast evenly.
Another pitfall is neglecting to marinate the chicken. Without sufficient marinating time, you may miss out on optimal flavor. Always aim for a minimum of 30 minutes or more if possible.
Sometimes, home cooks might forget to check the chicken’s internal temperature, which can lead to undercooked or overcooked meat. A meat thermometer can be an invaluable tool to ensure your chicken comes out perfectly every time.
Lastly, don’t skimp on the cheese; generous topping with Parmesan elevates the entire dish.
Nutritional Notes
This dish is loaded with nutrients from the variety of vegetables, and it can be a balanced meal when paired with a serving of grains like quinoa or brown rice. The chicken offers a lean protein source, while the assortment of vegetables provides vitamins, minerals, and fiber.
If you’re concerned about fat intake, you can adjust the amount of olive oil or Parmesan cheese used, tailoring it to fit your nutritional needs. As always, portion control plays a significant role in maintaining a healthy diet.
FAQs
Is this recipe suitable for meal prep?
Absolutely! This dish is perfect for meal prep. Simply portion out the cooked chicken and veggies with a serving of quinoa or rice in airtight containers, and store them in the fridge for up to four days.
Can I use other proteins instead of chicken?
Yes, you can substitute chicken with boneless turkey, firm tofu, or chickpeas for a vegetarian option. Adjust cooking times accordingly based on the protein used.
Can I make this dish gluten-free?
Yes, this recipe is naturally gluten-free. Just ensure that you check the labels of any prepackaged ingredients to confirm they are gluten-free.
Conclusion
One Pan Roasted Garlic Parmesan Chicken and Veggies is more than just a meal; it’s a cozy, flavorful experience that requires minimal cleanup. The appeal of this dish lies in its simplicity and versatility.
Whether you’re enjoying it during a family dinner or prepping meals for the week, it’s a recipe that brings warmth to the table. Experiment and customize to your preferences, making it a go-to recipe you will turn to time and again. Embrace the joy of cooking with this delicious one-pan wonder!
One Pan Roasted Garlic Parmesan Chicken and Veggies
Ingredients
Method
- Dry the chicken breasts with a paper towel, chop them into 1/2-inch pieces and place them in a medium bowl.
- In a small bowl, mix dried parsley, oregano, garlic powder, onion powder, paprika, seasoned salt, and pepper. Add red pepper flakes if desired.
- Take half of the seasoning mix and add it to the chicken, then pour in 2 tablespoons of olive oil and the zest and juice of the lemon.
- Toss everything together and marinate in the fridge for about 30 minutes.
- Preheat your oven to 425°F (220°C). Prepare a large sheet pan lined with parchment paper.
- Arrange the sliced carrots, potatoes, and chopped onion on the sheet pan. Drizzle with remaining 2 tablespoons of olive oil and add most of the remaining seasoning mix.
- Toss to coat the vegetables well, then bake for 20 minutes.
- After 20 minutes, toss the roasted veggies to one side and add chopped broccoli and minced garlic on the other side. Drizzle with 1 tablespoon of olive oil and sprinkle with the last teaspoon of seasoning.
- Bake for an additional 15-20 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- For a charred effect, switch the oven to a high broil for 1-2 minutes, keeping a close watch to prevent burning.
- Generously top the chicken and veggies with freshly grated Parmesan cheese before serving.
- Optionally, serve over quinoa or rice, and garnish with lemon wedges.
