Garlic Herb Chicken with Veggies – Quick Dinner Ideas

Okay, picture this: it’s been a long day, and you open your fridge hoping for a dinner miracle. Enter this Garlic Herb Chicken with Veggies! It’s fast, flavorful, and fills the kitchen with that irresistible aroma of garlic and fresh herbs. I love this recipe because it’s like hitting the jackpot for a weeknight meal — minimal prep, one pan, and a colorful plate that feels both fresh and comforting. Plus, the veggies roast up perfectly tender with a little crisp on the edges, soaking up all that garlicky goodness. Trust me, once you try this, your “quick dinner” game will be on point every time!

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Ingredients

For the Main Dish:

• 1.5 lbs boneless, skinless chicken breasts
• 2 cups baby carrots
• 1 cup green beans, trimmed
• 1 cup baby potatoes, halved
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional, for garnish)

How I Make It

Step 1:

First, preheat your oven to 400°F. While it’s warming up, cut your chicken breasts into evenly sized pieces — this helps them cook quickly and stay juicy. In a large bowl, toss together chicken, baby carrots, green beans, baby potatoes, and garlic with olive oil, thyme, rosemary, oregano, salt, and pepper. Make sure everything is coated nicely in that herb-garlic oil — it’s the flavor jackpot.

Step 2:

Spread the chicken and veggies out on a large rimmed baking sheet. Don’t crowd the pan — give space so everything roasts instead of steams.

Step 3:

Pop the baking sheet into the oven and roast for about 20-25 minutes. Halfway through, stir the veggies and flip the chicken pieces to get even browning and crisp edges.

Step 4:

Check the chicken’s internal temperature with a meat thermometer — it should hit 165°F. The potatoes should be fork-tender and the veggies slightly caramelized on the edges.

Step 5:

Once done, remove from oven and sprinkle chopped fresh parsley on top for a pop of color and brightness.

Step 6:

Serve immediately, pairing with a simple side salad or crusty bread to soak up any leftover juices.

Variations & Tips

• Swap green beans for asparagus or bell peppers for different textures and flavors.
• Use bone-in chicken thighs for extra juicy, tender meat—just add a few more minutes to cook time.
• For a zesty twist, add a splash of lemon juice or zest before baking.
• If you like a bit of heat, sprinkle some red pepper flakes into the herb mix.
• To save time, use pre-cut veggies or frozen baby carrots and green beans.
• If chicken is thick, pound it slightly to ensure even cooking.

How I Like to Serve It

This dish is perfect for a cozy weeknight dinner but also shines when friends pop over unexpectedly. I often pair it with a crisp white wine or a chilled lemonade, especially during warmer months. It’s a colorful, wholesome plate that works beautifully for dinner parties, but just as well when you’re curled up in your PJs after a busy day.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet to keep veggies crisp.
• If you don’t have all the dried herbs, Italian seasoning is a great shortcut.

Closing: This Garlic Herb Chicken with Veggies recipe always feels like a little kitchen victory — simple, tasty, and full of good vibes every time!