Sheet-Pan Lemon-Herb Chicken & Veggies
Experience the delightful combination of tender chicken and vibrant vegetables with this easy-to-make Sheet-Pan Lemon-Herb Chicken & Veggies. Infused with zesty lemon, aromatic herbs, and a medley of colorful veggies, this dish is perfect for busy weeknights. Simply toss everything onto a single pan and let the oven work its magic. Enjoy a restaurant-quality meal that’s both delicious and visually stunning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 2 cups mixed vegetables (bell peppers, zucchini, red onions)
- 3 tbsp extra virgin olive oil
- 2 tsp dried thyme
- 2 tsp fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the vegetables into bite-sized pieces.
- In a bowl, mix olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper. Coat the chicken breasts with the mixture.
- Place the chopped vegetables on a large sheet pan. Drizzle with olive oil and sprinkle with salt and pepper.
- Arrange the chicken on top of the veggies on the sheet pan.
- Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and veggies are tender. Let rest before serving.
Nutrition
- Serving Size: 1 chicken breast with veggies (approx. 8 oz)
- Calories: 335
- Sugar: 3g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 100mg
Keywords: Feel free to substitute seasonal vegetables like asparagus or carrots based on availability. For added spice, consider sprinkling chili flakes over the dish before baking. Make ahead by prepping ingredients but bake just before serving for optimal flavor and texture.