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Ultimate Garlic-Herb Chicken Bowl Recipe with Roasted Potatoes and Veggies

Ultimate Garlic-Herb Chicken Bowl with Roasted Potatoes, Broccoli & Asparagus

There’s something so comforting about a warm, hearty meal that brings back fond memories of family dinners. The aromas of garlic and fresh herbs wafting through the kitchen can instantly transport you to a cozy gathering with loved ones.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 4 cloves garlic minced
  • 2 tbsp olive oil for marinating and roasting
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme chopped
For the Roasted Vegetables
  • 2 cups baby potatoes halved
  • 2 cups broccoli florets
  • 2 cups asparagus trimmed
  • 2 tbsp olive oil for roasting the veggies
  • 1 tsp garlic powder for extra flavor on the veggies
For Serving
  • fresh parsley chopped
  • lemon wedges optional

Equipment

  • Large Skillet
  • Large Baking Sheet
  • Mixing Bowl

Method
 

  1. Step 1: Preheat your oven to 400°F (200°C).
  2. Step 2: In a small bowl, mix together minced garlic, olive oil, chopped rosemary, chopped thyme, salt, and pepper.
  3. Step 3: Place the chicken breasts in a large bowl or zip-top bag and pour the marinade over the chicken. Ensure the chicken is well coated. Let it marinate for at least 15-30 minutes (or up to 2 hours in the refrigerator).
  4. Step 4: On a large baking sheet, combine the baby potatoes, broccoli, and asparagus. Drizzle with olive oil, then sprinkle with salt, pepper, and garlic powder. Toss to coat evenly.
  5. Step 5: Spread the vegetables in a single layer on the baking sheet. Roast in the preheated oven for about 20-25 minutes, or until the potatoes are tender and golden brown, and the broccoli and asparagus are bright and slightly crispy.
  6. Step 6: While the vegetables are roasting, heat a skillet over medium-high heat. Add a little olive oil if necessary. Cook the marinated chicken breasts for about 6-7 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 165°F or 75°C).
  7. Step 7: Once everything is cooked, slice the chicken breasts. In individual bowls, layer the roasted potatoes, broccoli, asparagus, and sliced chicken.
  8. Step 8: Garnish each bowl with chopped fresh parsley and serve with lemon wedges if desired.

Notes

To store your delicious leftovers, place them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. If you want to enjoy this meal later, you can freeze the chicken and vegetables separately for up to 3 months.