Grilled Garlic & Herb Chicken with Roasted Veggies is a perfect dish for anyone looking for a healthy, flavorful, and satisfying meal. The combination of juicy, marinated grilled chicken with a medley of perfectly roasted vegetables creates a well-balanced dish that is both nutritious and delicious. This meal is a great option for weeknight dinners, weekend gatherings, or meal prep.
The garlic and herb marinade infuses the chicken with deep, rich flavors while keeping it tender and moist. Meanwhile, the roasted vegetables complement the chicken by adding natural sweetness and a slight crunch. This dish is not only easy to prepare but also versatile—you can use any vegetables you have on hand and adjust the seasonings to your preference.
In this recipe, we will walk you through every step to ensure your chicken is grilled to perfection and your vegetables are caramelized and delicious. We will also provide variations, serving suggestions, cooking notes, and helpful tips to make your cooking experience seamless.
Ingredients Needed for Grilled Garlic & Herb Chicken with Roasted Veggies
For the Chicken Marinade:
• 4 boneless, skinless chicken breasts (or chicken thighs)
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional for balance)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
For the Roasted Vegetables:
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, cut into rounds
• 1 yellow squash, cut into rounds
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• 2 cups broccoli florets
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional for spice)
For Garnish (Optional):
• Fresh parsley, chopped
• Grated Parmesan cheese
• Lemon wedges
Step-by-Step Instructions to Make Grilled Garlic & Herb Chicken with Roasted Veggies
Step 1: Marinating the Chicken
- In a large mixing bowl, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, minced garlic, honey, and all the dried herbs and seasonings.
- Add the chicken breasts to the marinade, ensuring each piece is well coated.
- Cover the bowl with plastic wrap or transfer everything to a resealable plastic bag.
- Let the chicken marinate in the refrigerator for at least 30 minutes (or up to 24 hours for deeper flavor).
Step 2: Preparing and Roasting the Vegetables
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the sliced bell peppers, zucchini, yellow squash, red onion, cherry tomatoes, and broccoli florets with olive oil, garlic powder, Italian seasoning, salt, black pepper, and red pepper flakes.
- Spread the vegetables evenly onto a baking sheet lined with parchment paper.
- Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are slightly caramelized and tender.
Step 3: Grilling the Chicken
- Preheat your grill or grill pan over medium-high heat and lightly grease with oil.
- Remove the chicken from the marinade and shake off any excess liquid.
- Grill the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) using a meat thermometer.
- Remove the grilled chicken from the heat and let it rest for 5 minutes before slicing.
Variations
• Spicy Kick: Add 1 teaspoon of cayenne pepper or chili flakes to the marinade for extra heat.
• Citrusy Flavor: Substitute lime juice for the lemon juice and add lime zest for a fresh, zesty twist.
• Different Proteins: Try this recipe with salmon, shrimp, or tofu for a variation in protein.
• Veggie Swap: Use asparagus, Brussels sprouts, carrots, or sweet potatoes instead of the suggested vegetables.
Cooking Notes
• Marination Time: The longer the chicken marinates, the more flavorful it will be. If time allows, marinate overnight.
• Grill Marks: To get beautiful grill marks, avoid flipping the chicken too often. Let it sear for at least 5 minutes before flipping.
• Oven vs. Air Fryer: If you don’t want to turn on the oven, you can roast the vegetables in an air fryer at 400°F (200°C) for 12-15 minutes.
Serving Suggestions
• Serve the grilled chicken over cooked quinoa, couscous, or rice for a complete meal.
• Drizzle with tzatziki sauce or a garlic yogurt dip for an extra burst of flavor.
• Pair with a side of warm pita bread or garlic bread for a Mediterranean-inspired meal.
Helpful Tips
• Use Fresh Herbs: If you have fresh herbs available, use them instead of dried ones for a more vibrant flavor.
• Don’t Overcook the Chicken: Use a meat thermometer to check for doneness at 165°F (75°C) to keep the chicken juicy.
• Let the Chicken Rest: Resting allows the juices to redistribute, making the chicken more tender.
• Even Cutting for Veggies: Cut vegetables into uniform sizes so they cook evenly.
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutritional Information (Per Serving)
• Calories: 320 kcal
• Protein: 35g
• Sodium: 450mg
Common Mistakes to Avoid
• Skipping the Marinade: Marinating is crucial for tender, flavorful chicken. Avoid grilling it plain.
• Overcrowding the Baking Sheet: Spread the vegetables out evenly to ensure they roast properly instead of steaming.
• Grilling on High Heat: Too high heat can burn the chicken outside while leaving the inside raw. Keep the heat at medium-high.
• Not Preheating the Grill: A preheated grill ensures even cooking and prevents sticking.
Conclusion
Grilled Garlic & Herb Chicken with Roasted Veggies is a simple yet flavorful dish that is perfect for any occasion. The combination of juicy, herb-infused grilled chicken with perfectly caramelized vegetables makes this a meal you will want to cook again and again. Whether you are looking for a healthy weeknight dinner, a meal-prep-friendly option, or something special for a weekend cookout, this dish is sure to satisfy. With various ways to customize the recipe, you can make it your own every time.
Frequently Asked Questions (FAQs)
Q: Can I use bone-in chicken for this recipe?
A: Yes! Bone-in chicken will require a longer grilling time (about 8-10 minutes per side) but will have more flavor.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or a skillet.
Q: Can I freeze the marinated chicken?
A: Absolutely! Freeze the chicken in the marinade for up to 3 months. Thaw overnight in the fridge before grilling.
Q: What’s the best oil for grilling chicken?
A: Use oils with a high smoke point, such as avocado oil, grapeseed oil, or canola oil.