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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.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, mix olive oil, lemon juice, minced garlic, salt, pepper, and thyme. Coat the chicken breasts in this mixture.
  3. Chop the vegetables into bite-sized pieces.
  4. On a baking sheet, arrange the seasoned chicken on one side and the veggies on the other.
  5. Roast for 25-30 minutes or until golden brown and cooked through.
  6. Serve warm with pan juices drizzled over.

Nutrition

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.