Name: Garlic & Herb Roasted Chicken and Vegetables
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 3 lbs boneless skinless chicken pieces; 1 1/2 lb baby red potatoes (quartered); 6 large carrots (ends removed and cut into 2-inch pieces); 1/2 lb brussel sprouts; 2 medium onions (quartered); 1 pkg mushrooms (halved); 1/4 cup olive oil; 1 whole bulb garlic (peeled and minced); 1 sprig fresh thyme (minced (or 1 tsp dried thyme)); 1 sprig fresh rosemary (minced (or 1 tsp dried rosemary)); salt and ground black pepper to taste

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This Garlic & Herb Roasted Chicken and Vegetables dish is a hearty and savory dish that is easy to put together.

The hours after school in our class are chaotic. Homework, sports, and music lessons leave little time for making elaborate dinners.

I rely on my crockpot a lot, but I don’t like to use it every day because 1) I don’t always have the time in the morning to prepare the meal and 2) it gets boring having crockpot meals several days in a row.

One Of My Favorite Healthy Meals

I’m always trying to find simple, healthy recipes with little prep time that I can have on the table by dinnertime. Excited over a new garlic peeler and garlic press I recently acquired, I decided to come up with a dish that featured this delicious bulb that is packed with health benefits. This Garlic & Herb Roasted Chicken and Vegetables dish is now one of my favorites!

a collage of making the chicken meal with title text reading Garlic & Herb Roasted Chicken and Vegetables

A New Kind Of Garlic Peeler

My husband likes to peel garlic by smashing it with a chef’s knife, which I’ll admit is efficient. But smashing it also breaks it open so you end up with garlic all over your fingers as you remove the peel. With the garlic peeler, you just insert the cloves into the tube and roll it gently with your palm. The skins separate from the garlic without smashing the garlic so you simply throw them away and put the undamaged cloves into the garlic press to mince.

Chopping Vegetables

My family LOVES garlic, so I used an entire bulb in this recipe. That was lots of peeling and mincing and with my new handy tools, took only a couple of minutes. Next, I chopped up all of the vegetables and combined them in a bowl. I used red potatoes, Brussel sprouts, carrots, onions, and mushrooms because that was what I had on hand, but you could substitute or add broccoli, cauliflower, and cherry tomatoes if you prefer. I love how pretty the combination of all the colors look!

Chopped Vegetables in a glass bowl on a kitchen counter

Arranging Chicken In The Pan

Next, I arranged my boneless, skinless chicken pieces in a roasting pan. I used both thighs and breasts so I made sure to nestle the breast pieces between the thighs to keep them from drying out. After the chicken pieces were arranged in the pan, I sprinkled them with salt and pepper. Then I added half of the minced garlic, thyme, and rosemary.

Arranging Vegetables In The Pan

In the small bowl where I had the minced garlic, I added the minced thyme and rosemary plus 1 teaspoon each of salt and pepper and 1/4 cup of extra virgin olive oil. I stirred the mixture to combine the ingredients and then poured it over the bowl of vegetables. Then, I used a large, wooden spoon to stir the vegetables until each piece was coated with the herb mixture. When the vegetables were well-coated, I poured them onto a large baking sheet in a single layer. I added a few of them to the roasting pan with the chicken for flavor.