Garlic Herb Roasted Chicken with Vegetables

Serving: Pair this dish with a side of quinoa, rice, or a fresh green salad for a more filling meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm in the oven at 350°F (175°C) for about 10 minutes or microwave for 1-2 minutes until heated through.
Freezing: Freeze cooked chicken and vegetables separately in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating.
Variations
Spicy Version: Add ½ teaspoon of red pepper flakes or cayenne pepper to the chicken seasoning.
Lemon Herb Twist: Squeeze fresh lemon juice over the chicken and veggies before serving for a citrusy burst.
Dairy-Free Option: No adjustments needed—this recipe is naturally dairy-free!
Different Protein: Swap chicken for salmon, shrimp, or tofu for a different variation.
FAQ
1. Can I cook everything on one pan?
Yes! Place the chicken and vegetables on the same sheet pan, ensuring there’s space between them for even roasting.

2. How do I know when the chicken is fully cooked?
Use a meat thermometer to check for an internal temperature of 165°F (75°C). If you don’t have one, slice into the thickest part—the juices should run clear.

3. What other vegetables can I use?
Bell peppers, asparagus, Brussels sprouts, and sweet potatoes all work great in this recipe.

4. Can I meal-prep this dish?
Absolutely! Divide the chicken and veggies into meal-prep containers for an easy grab-and-go lunch or dinner.

Enjoy this easy and delicious garlic herb roasted chicken with vegetables for a healthy, balanced meal!