Sheetpan Garlic Chicken & Veggies

By toobze

Garlic Sheet Pan Chicken and Vegetables are a quick dinner solution with lots of flavor.

Ingredients

• 1/2- 3/4 cup extra virgin olive oil (divided) See note
• 1/2 Tbs dried chives
• 1 tsp salt
• 1 Tbs onion powder
• 1 tsp black pepper
• 3 lbs chicken, cut into tenders
• 3 Tbs minced garlic
• 1 ounce onion soup mix (see recipe)
• 1 cup asparagus spears (cut in half)
• 1 cup sliced carrots (cut into sticks)
• 1 cup sliced zucchini (cut into spears)
• 1 cup brussel sprouts, halved
• 1 cup green beans
• 1 cup sliced white mushrooms
• Onion Soup Mix
• 1/4 cup dried onion flakes
• 2 tablespoons low-sodium beef bouillon granules
• 1/4 teaspoon onion powder
• 1/4 teaspoon parsley flakes
• 1/8 teaspoon celery seed
• 1/8 teaspoon paprika
• 1/8 teaspoon ground black pepper

Preparation

Step 1

Preheat oven to 400 degrees

In a small bowl, mix together dried chives, salt, onion powder, and black pepper

In a large bowl, add chicken, 1/4-1/2 cup olive oil, and seasoning mixture from above. Stir to coat well. Put in refrigerator for 15 minutes to let marinate

In a large bowl add prepared vegetables, 1/4 cup olive oil, minced garlic, and onion soup mix packet

Stir well.

Place chicken on top.

Bake at 400 degrees for 30 minutes or until chicken reaches internal temp of 165 degrees (cooking time will depend on how thick you cut your chicken).