Sheet Pan Garlic Herb Chicken with Veggies

Ingredients:

• 2 Pairs of Chicken breast

• 1/2 cup Olive oil*, divided

• 1/4 cup White wine vinegar

• 1 TB Fresh parsley, chopped, plus more for garnish

• 1 TB Fresh thyme, chopped

• 3 cloves Garlic*, minced

• 1 tsp Salt, plus more to taste

• 1/2 tsp Black pepper, plus more to taste

• 2 Sweet potatoes, cut into 1-inch pieces

• 1/2 head Broccoli, cut into florets

• 1 Red onion*, cut into 1/2-inch slices

• 1 Yellow bell pepper*, cut into 1/2-inch pieces

• 2 Medium carrots*, cut on the bias into 1-inch pieces

• 8 oz Green beans

Instructions

1. Place chicken in a resealable plastic bag. Add 1/3 cup oil, vinegar, parsley, thyme, garlic, salt and pepper and massage the mixture into chicken to cover completely. Marinate chicken in refrigerator for 3 hours, or overnight.

2. Preheat oven to 425°F and line a rimmed baking sheet with aluminum foil. Mix potatoes, broccoli, onion, bell pepper, carrots, green beans and remaining oil in a medium bowl until well coated. Season with salt and pepper to taste.

3. Arrange vegetables in a single layer on the prepared baking sheet. Remove chicken from marinade. Place chicken in a single layer onto prepared baking sheet. Bake, flipping vegetables occasionally, until vegetables are tenders and chicken is golden-brown, or until internal temperature reaches 165°F, about 30-35 minutes.

4. Garnish with parsley and serve.

*All items with an asterisk are available in the market. If you don’t see them, just ask a team member and we’d be happy to get them for you.

Original recipe from Bell & Evans Chicken