Roasted Garlic Hummus Chicken & Veggies (Easy One Sheet Dinner)
This roasted garlic hummus chicken and veggies is one of those “how is this SO easy and SO good?” dinners I keep up my sleeve. One sheet pan, about 40 minutes, dinner on the table—and a kitchen that doesn’t look like a tornado blew through it. Everything roasts together: the veggies get caramelized and tender, the chicken stays juicy, and a generous swoosh of hummus melts over the top to create the most luscious, garlicky, cream sauce.
Time to pull a little dinner magic out of my hat. ✨
Here’s the magic: as the hummus bakes, it bastes the chicken, locking in moisture while adding instant richness and depth. My kids call me “Hummus Houdini” haha— because I love using hummus in unexpected ways to turn everyday ingredients into dishes with tons of flavor and very little effort. Keep a tub in your fridge (store-bought or homemade) and you’re always a step or two from a great snack AND a delicious dinner.
For this recipe, roasted garlic hummus is my favorite (roasted red pepper is a close second), but use whatever you love and have on hand. As for the veggies, I reach for broccoli or broccoli rabe, zucchini, red onion chunks, and briny artichoke hearts—but this dish is wonderfully flexible. Clean out the fridge, swap in your favorites, and make it your own.
This easy sheet pan hummus chicken is forgiving and weeknight-friendly—the very best kind of dinner!
More hummus hacks
Want to try a few more of my hummus hacks? I turn it into a creamy pasta sauce in Penne alla Hummus, and Spaghetti Squash with Creamy Hummus, and even whisk it into a Mediterranean-style salad dressing.
And if you love an easy sheet pan dinner, try my Sheet Pan Lemon Garlic Chicken next!
Roasted Garlic Hummus Chicken & Veggies (Easy One Sheet Dinner)
Ingredients
For the Veggies
- 1 (14-ounce) can halved or quartered artichoke hearts, drained, patted dry (or use frozen, thawed)
- 4 cups cups broccoli florets, or broccoli rabe
- 1 medium zucchini, sliced into half moons
- 1 small red onion, cut into chunks
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- Olive oil spray
For the Chicken
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- Salt and black pepper, to taste
- 4 to 6 tablespoons roasted garlic hummus, about 1½ tablespoons per chicken breast
- 2 tablespoons fresh lemon juice
- 1 teaspoon smoked paprika
- Optional: lemon zest for finishing
Optional Garnishes
- Fresh parsley or basil, crumbled feta, extra lemon wedges
Instructions
- Prep the oven and pan: Preheat the oven to 425°F. Mist a large sheet pan with nonstick spray.
- Roast the veggies: Spread the artichokes, broccoli, zucchini, and red onion evenly across the sheet pan. Liberally mist with olive oil spray and sprinkle with the salt and pepper. Roast for 15 minutes.
- Add the chicken: Remove the pan from the oven and push the veggies toward the edges to create space for the chicken. Place the chicken breasts directly onto the hot pan. Season with salt and pepper.
- Top with hummus: Spread about 1½ tablespoons roasted garlic hummus over the top of each chicken breast. Sprinkle evenly with the smoked paprika, then drizzle the lemon juice over everything.
- Finish roasting: Return the pan to the oven and roast for another 15 to 20 minutes, or until the chicken reaches 165°F at the thickest part and the veggies are tender and caramelized around the edges.
- Garnish and serve: Finish with optional fresh herbs, lemon zest, crumbled feta, or an extra squeeze of lemon if desired. Serve everything straight from the pan for the easiest dinner ever!
Notes
• Chicken tip: If your chicken breasts are very thick, pound them slightly for more even cooking. • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. • Meal prep idea: This is fantastic over quinoa, brown rice, or couscous for easy lunches. • Gluten-free: Naturally gluten-free—just double check your hummus label. • Dairy-free: The recipe is dairy-free as written; simply skip any optional feta garnish.
This looks amazing – definitely trying this tonight with some caramelized onion hummus!!
Yum!! Lisa, that sounds amazing. Let us know how it turns out! — Eliza (Team Joy)
Made this for dinner tonight but didn’t have lemon so I used rice vinegar to add some acid. Turned out good but next time I will use lemon. Thanks for a quick and easy recipe.
Hi Anita! Thanks for sharing your smart swap. Rice vinegar is a good sub for the lemon. Glad you enjoyed this one!— Eliza (Team Joy)
You mention ”briny” artichoke hearts; are they marinated?
Hi Linda! The recipe calls for plain canned artichoke hearts that are packed in water or brine, drained well, and patted dry before roasting…not marinated artichoke hearts. When Joy described them as “briny,” she was referring to their naturally tangy, savory flavor. If marinated artichoke hearts are all you have on hand, you can certainly use them, but they may add extra oil, seasonings, and sodium to the finished dish. Hope you enjoy the recipe!— Eliza (Team Joy)
This was a very quick and yummy meal. Thank you!
Hi Carina!! So glad to hear that you loved this recipe!! Quick & yummy is the goal! — Eliza (Team Joy)
I have a question. Can I use frozen vegetables for roasting. I always heard they have more vitamins than the fresh vegetables since they are flash frozen at the point of harvest. As opposed to vegetables being shipped to the stores. This is even more of a problem in winter when you cannot get fresh vegetables locally.
Hi Gail, Yes, you can use frozen vegetables. You’re right that they’re typically harvested at peak ripeness and flash-frozen, which helps preserve nutrients. BUT, the main tradeoff is texture: frozen vegetables contain more moisture, so they won’t get quite as crispy and caramelized as fresh vegetables when roasted. They’ll still be tasty and nutritious…but we usually recommend fresh veggies for roasting. If you choose to use frozen, roast them straight from the freezer, spread them out well on the pan, and add a few extra minutes to the cooking time. Happy cooking!— Eliza (Team Joy)
If I substitute skinless boneless chicken thighs for the chicken breasts, how would that affect the cooking time? Since this recipe doesn’t call for cutting the chicken breasts into pieces, the chicken thighs would be smaller.
Hi Debby! You can absolutely substitute boneless, skinless chicken thighs for the chicken breasts. Since my recipe direction already relies on the chicken reaching an internal temperature of 165°F, I’d use that as your guide rather than focusing on the clock. Depending on the size and thickness of the thighs, they may be done a few minutes earlier or may take about the same amount of time as breasts. I recommend checking them with a meat thermometer around the 12- to 15-minute mark and removing them once they reach 165°F.
And chicken thighs tend to stay extra juicy and pair beautifully with the creamy roasted garlic hummus topping. Please report back after you make this one! Hoping you love it 😉
So simple and so good. I will definitely make this again
Hi Sue! We’re so happy to hear that you loved this recipe!! Enjoy!- Eliza (Team Joy)
Made this Sunday and had leftovers tonight! Mixed the leftover veggies with Good & Gather coconut rice! Almost better than the first night! Deliciousness
Hi Gail! So glad to hear that you loved this recipe…and could enjoy it twice! Mixing the veggies with rice is a great idea…and as with all good things, this recipe does get even more delicious over time 😉 Hope you’ll make it again! — Eliza (Team Joy)
Will the chicken be tender?
Hi Deanna, Yes, the chicken is SUPER tender. We hope you give it a shot! – Eliza (Team Joy)