Herb-Crusted Chicken with Sheet-Pan Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Juicy chicken breasts coated in aromatic herbs, roasted alongside colorful vegetables for a effortless, flavorful one-pan meal. This american-inspired sheet pan ready in about 35 minutes pairs garlic powder, dried thyme, dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (6 oz each), boneless and skinless chicken breasts
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tbsp extra virgin olive oil
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1, sliced into 1-inch pieces red bell pepper
• 1/2 medium, sliced into wedges red onion
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat 2 chicken breasts (6 oz each) dry with paper towels, then season both sides with 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1/4 tsp salt, and 1/8 tsp black pepper.
2. Step 2: Heat 1 tbsp extra virgin olive oil in an oven-safe skillet over medium-high heat until shimmering, then add chicken and sear for 2 minutes per side until golden brown.
3. Step 3: Arrange 1 medium sliced zucchini, 1 red bell pepper (sliced into 1-inch pieces), and 1/2 medium sliced red onion around the chicken in the skillet, transfer to oven, and roast for 18-20 minutes until chicken reaches 165°F (74°C) and vegetables are tender.