Sheet-Pan Lemon Herb Roasted Chicken and Veggies
Sheet-Pan Lemon Herb Roasted Chicken and Veggies is an easy, flavorful dish that transforms a simple meal into a delightful experience.
- Author: Nora
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 tbsp olive oil
- 3 tbsp freshly squeezed lemon juice
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 4 garlic cloves, minced
- 2 cups mixed vegetables (carrots, bell peppers, zucchini)
- Salt and pepper to taste
- Preheat your oven to 400°F (200°C).
- In a bowl, mix olive oil, lemon juice, minced garlic, salt, pepper, and thyme. Coat the chicken breasts in this mixture.
- Chop the vegetables into bite-sized pieces.
- On a baking sheet, arrange the seasoned chicken on one side and the veggies on the other.
- Roast for 25-30 minutes or until golden brown and cooked through.
- Serve warm with pan juices drizzled over.
Nutrition
- Serving Size: 1 chicken breast with veggies (approx. 375g)
- Calories: 420
- Sugar: 4g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
Keywords: Customize vegetables based on what you have; sweet potatoes or asparagus work well. For added flavor, sprinkle with feta cheese before serving. Leftovers can be refrigerated in an airtight container for up to four days.