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Juicy Herb Garlic Baked Chicken

A quick and easy one-pan dinner featuring juicy chicken breasts, caramelized sweet potatoes, and tender broccoli, all roasted with aromatic garlic and herbs for a flavorful weeknight meal.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving Size 4 servings

Ingredients

For the chicken and marinade

  • 4 pieces chicken breasts Boneless and skinless
  • 2 tablespoons olive oil Plus a little extra for vegetables
  • 4 cloves garlic, minced Or 1–2 teaspoons garlic paste
  • 1 tablespoon dried thyme Or use fresh herbs, increase quantity about 3x
  • 1 tablespoon dried rosemary Or 1½ tablespoons fresh, chopped
  • Salt and pepper to taste

For the vegetables

  • 2 pieces sweet potatoes, peeled and chopped Cut into 1-inch cubes
  • 2 cups broccoli florets

Instructions

Preparation

  • Preheat oven to 400°F (200°C) and position a rack in the center.
  • In a medium bowl, whisk 2 tablespoons olive oil with minced garlic, thyme, rosemary, salt, and pepper until combined.
  • Pat chicken breasts dry with paper towels and coat each breast thoroughly with the herb-garlic mixture.
  • Place the chicken breasts in a single layer in a baking dish and arrange the chopped sweet potatoes and broccoli around the chicken.
  • Drizzle a little extra olive oil over the vegetables, season with salt and pepper, and toss to coat lightly.

Cooking

  • Bake for 25–30 minutes until chicken reaches an internal temperature of 165°F (74°C) and juices run clear. Vegetables should be fork-tender and sweet potato edges slightly caramelized.
  • Let the chicken rest for 5 minutes before slicing and serving warm.

Notes

For meal prep, portion leftovers in airtight containers. To reheat, bake at 325°F (160°C) until warmed through.