Sheet Pan Garlic Herb Chicken & Peppers
33 min
|
easy
|
gluten-free,
high-protein,
lactose-free,
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 15 min | 18 min | 33 min |
Introduction
No more bland chicken! This sheet pan garlic herb chicken and peppers hits the sweet spot: juicy, properly seasoned, sweet with roasty edges, and a nice garlic-herb punch.
Perfect for weeknights, meal prep, or fajita-ish pita wraps, it brings smoky paprika and a bit of heat. All in one pan with almost no cleanup.
Ingredients (4 servings)
Ingredients
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How to Make Sheet Pan Garlic Herb Chicken & Peppers
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Preheat like you mean it
Set a rimmed sheet pan on the middle rack and preheat the oven to 450 F so the pan gets ripping hot for real browning.
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Make the garlic-herb paste
In a large glass bowl whisk the olive oil, garlic, smoked paprika, oregano, basil, salt, black pepper, and red pepper flakes into a loose paste.
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Season the chicken
Pat the chicken dry on a wooden board, add it to the bowl with half the paste, and toss until every piece is glossy and coated. Let it sit while the oven finishes heating so the seasoning grabs on.
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Dress the veggies
Toss the peppers and red onion with the remaining paste in a separate bowl and add a tiny pinch of extra salt to wake up their sweetness.
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Load the hot pan
Carefully pull the hot sheet pan from the oven, drizzle or brush a thin film of oil on it, then spread the veggies in a single layer and space the chicken pieces on top without crowding.
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Roast to juicy perfection
Roast 15 to 18 minutes, tossing and rotating the pan halfway, until the chicken hits 165 F in the thickest piece and the peppers are tender with charred edges.
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Optional char
If you want extra color, broil for 1 to 2 minutes at the end, watching closely so the garlic does not scorch.
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Finish and serve
Rest 3 minutes so the juices settle, then scrape up the pan drippings and toss everything together; hit it with a squeeze of lemon or a splash of red wine vinegar if you like that bright finish.
Substitutions
- Chicken breasts -> boneless, skinless chicken thighs
- Thighs stay juicier and bring deeper flavor; roast 3 to 5 minutes longer and expect more caramelized edges from the extra fat in the best possible way.
- Smoked paprika -> chipotle chili powder or ancho chili powder
- Chipotle adds smoky heat and a nice kick, while ancho stays mellow and sweet. Either keeps the warmth while shifting the vibe from Spanish to Mexican-leaning.
- Red and yellow bell peppers -> mini sweet peppers or poblanos
- Mini sweets keep the same candy-colored look with extra crunch. Poblanos add a gentle green smokiness that plays beautifully with garlic without blowing out your palate.
Tips
- Preheat the pan for real sear
- A blazing hot sheet pan jump-starts browning so the chicken and peppers roast instead of steam, and you get those sexy charred edges fast.
- Cut size and spacing matter
- Aim for 1-inch chicken pieces and similar-sized pepper squares, and give everything breathing room so moisture evaporates and flavor concentrates.
- Garlic management
- Finely grate the garlic so it melts into the oil paste and protects it from scorching, and keep a close eye if you broil at the end.
- Bouillon boost
- Whisk 1 teaspoon chicken bouillon powder into the paste for savory depth that tastes like you simmered a stock pot without lifting a lid.
- Convection advantage
- If you have convection, use it at 425 F for even better browning and faster cook time by a couple of minutes.
- Use the drippings
- Toss the pan juices back through the chicken and peppers or spoon them over rice or orzo, because throwing out flavor is not the move.
Nutrition Facts *
| Energy | 291 | kcal |
|---|---|---|
| Protein | 36 | g |
| Total Fat | 13 | g |
| Carbohydrates | 8 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My chicken released a lot of liquid and everything steamed; what went wrong?
- You likely crowded the pan or started on a cold sheet; dry the chicken well, preheat the pan, and use two pans if needed so ingredients sit in a single layer with space.
- The veggies got soft before the chicken browned; how do I fix it?
- Cut the chicken and peppers to similar sizes, roast on a hot pan at high heat, toss once at the halfway mark, and finish with a quick broil for color.
- Can I use frozen peppers or onions?
- Yes, roast them on the hot pan for 5 minutes first to drive off excess water, then add the seasoned chicken and continue as directed.
- How do I reheat without drying out the chicken?
- Warm covered at 300 F with a splash of water or broth for 8 to 10 minutes, or reheat in a skillet over medium with a little oil and a quick toss.
- How do I know the chicken is done without overcooking?
- Use an instant-read thermometer and pull at 165 F, or cut a thick piece to check for opaque centers and clear juices after a brief 3-minute rest.
- Can I add potatoes or other veg that take longer?
- Start hard veggies like potatoes or carrots 10 to 15 minutes earlier, then add the chicken and peppers so everything finishes together.
Serving Suggestions
This is killer tucked into warm pitas with a swipe of tzatziki and a crumble of feta. Or, piled over garlicky rice with a squeeze of lemon to wake up the drippings.
For a twist, add a handful of pitted green olives and cherry tomatoes in the last 5 minutes, and pour a crisp sauvignon blanc or a citrusy pilsner to keep things bright.
More pairings:
Reviews
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Dave, Hamilton Ontario: Tastey and easy to make. Saving left-overs for pita sandwiches. Used a little more salt and olive oil.
: Glad you enjoyed it, Dave! The leftovers are perfect for pita sandwiches.
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