Garlic and Thyme Sheet Pan Chicken and Veggies


  • 6 chicken breasts
  • 2-3 sprigs of thyme
  • 2 garlic cloves, crushed
  • 2 Tbsp Neapolitan Herb Balsamic
  • salt and pepper
  • 6 cups of your favourite chopped veggies (zucchini, bell pepper, cauliflower, Brussel sprouts, etc)
  • 2 Tbsp Lemon Olive Oil


  1. Place the chicken breasts in a container with a lid with the thyme, garlic cloves, Neapolitan Herb Balsamic, salt and pepper. Toss together so each chicken breast is covered by the marinade. Place covered, in the fridge for 4 -8 hours, or overnight.
  2. Preheat the oven to 350˚F.
  3. In a large bowl, toss the veggies with the Lemon olive oil, salt and pepper.
  4. Place the veggies and the chicken breasts on a large baking tray.
  5. Bake for 15 minutes, then flip the chicken breasts and bake an additional 10 minutes or until the chicken is cooked through.
  6. Serve each chicken breast with veggies, and drizzle with any juices left in bottom of the pan.
February 22, 2020 — The Unrefined Olive