Easy Zesty Italian Herb Chicken and Vegetable Sheet Pan Meal

Hey y'all!  Welcome to my West Virginia kitchen!  If you're looking for a one pan dinner that's packed with bold flavor, juicy chicken, and tender roasted vegetables, this Easy Zesty Italian Herb Chicken and Vegetable Sheet Pan Meal is for you!  

With minimal prep, easy cleanup, and tons of fresh flavor, this meal will quickly become your weeknight go-to.  I can't wait to share it with you so...

Let's get started!

WHY YOU'LL LOVE THIS RECIPE:

• One Pan, Zero Stress:  Everything cooks together on a single sheet pan.  Less mess, more flavor. 
• Bold and Herby:  The McCormick Zesty Italian Herb Marinade infuses the chicken and veggies with tangy, garlicky goodness.  
• Customizable:  Mix and match veggies based on what's in your fridge.  
• Meal Prep Friendly:  Great for busy nights or easy lunches throughout the week.  

INGREDIENTS:

Serves:  4

Prep Time:  10-15 minutes

Marinate Time:  30 minutes (optional, but recommended)

Cook Time:  35-40 minutes

Total Time:  About 1 hour

• 4 Boneless, Skinless Chicken Breasts
• 1 Onion, sliced
• 3 Bell Peppers (any color), sliced
• 1 Zucchini, sliced into half moons
• 2 Carrots, cut into sticks
• 2 Potatoes, sliced thin
• 1 Tbsp Garlic, minced
• 1 Packet McCormick Zesty Italian Herb Marinade Mix
• 1/2 cup Extra Virgin Olive Oil
• 3 Tbsp Red Wine Vinegar
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Italian Seasoning
• 1 tsp Oregano
• Salt & Pepper, to taste
• Optional:  Fresh Lemon Juice and Parmesan for serving

INSTRUCTIONS:

1. Mix the Marinade:  In a small whisk together the McCormick Zesty Italian Herb Marinade Mix, oil, vinegar, garlic powder, onion powder, Italian seasoning, and oregano. 
2. Marinate (Optional, but worth it):  Place the chicken into a resealable bag and pour half of the marinade over the chicken.  Massage it into the chicken, making sure everything is coated and refrigerate for 30 minutes.  This step deepens the flavor, but if you're short on time, skip it and move on to baking.  
3. Prep the Pan:  Preheat your oven to 425°F (220°C).  Line a large sheet pan with parchment paper or lightly grease it. 
4. Add Everything to the Pan:  Place the onions, bell peppers, zucchini, carrots, potatoes, and garlic on the pan.  Pour the other half of the marinade over the vegetables and toss everything together.  Remove the chicken from the marinade bag and lay over the vegetables.  
5. Roast:  Bake uncovered for 35-40 minutes until the chicken reaches 165°F (74°C) internally.  Potatoes and carrots are tender, and veggies are golden and slightly caramelized.  
6. Optional Broil:  For extra crispiness, broil for 2-3 minutes at the end.  
7. Serve and Enjoy:  Squeeze fresh lemon juice over the top or sprinkle with grated Parmesan before serving.  Pair with rice, garlic bread, or a crisp green salad for a complete meal. 

TIPS FOR SUCCESS:

• Too Much Browning:  Loosely cover with foil for the last 10 minutes. 
• Want Extra Sauce:  Double the marinade and spoon it over your plate.
• Make it Your Own:  Swap zucchini for mushrooms, add cherry tomatoes, or toss in some broccoli florets for extra color and texture.  

SERVING IDEAS:

This dish pairs beautifully with:

• Garlic Butter Rice 
• Crusty Italian Bread
• A Simple Garden Salad for a light, refreshing side

STORAGE AND REHEATING:

Store leftovers in an airtight container in the fridge for up to 4 days.  To reheat:  bake at 350°F for 10-12 minutes or microwave until warmed through. 

FINAL THOUGHTS:

This Zesty Italian Herb Chicken and Veggies Sheet Pan Meal is everything we love about easy dinners.  Simple, flavorful, and fast!  The chicken stays juicy, the veggies get perfectly roasted, and cleanup is a breeze.  Whether you're feeding your family on a busy weeknight or meal prepping for the week ahead, this recipe hits all the marks.  

Try it tonight and you'll see why this herby, tangy, and colorful meal is a family favorite!

And as always...

Happy Eatin' Y'all!

~The Kitchen Wife~