Sheet Pan Lemon Herb Chicken and Vegetables

Elevate your dinner game with our Zesty Sheet Pan Lemon Herb Chicken & Veggies! This delicious recipe brings together tender chicken breasts and a colorful mix of roasted veggies, all cooked on one pan for easy cleanup. Infused with lemon and fragrant herbs, this meal is not only quick to prepare but also packed with nutrients. Perfect for busy weeknights or gatherings, it’s sure to please everyone at the table! #SheetPanRecipes #HealthyEating #OnePanMeal #LemonChicken #QuickDinner #FamilyFriendlyRecipes

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Ingredients

4 boneless, skinless chicken breasts

2 cups baby potatoes, halved

1 bell pepper, sliced

1 zucchini, sliced

1 red onion, chopped

3 tablespoons olive oil

2 lemons (juiced and zested)

4 cloves garlic, minced

2 teaspoons dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley for garnish (optional)

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, combine the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.

Add the chicken breasts to the marinade and toss to coat. Let it marinate for at least 15 minutes.

On a large sheet pan, arrange the halved baby potatoes, sliced bell pepper, zucchini, and chopped red onion.

Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Toss until evenly coated.

Place the marinated chicken breasts on the same sheet pan among the vegetables.

Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and vegetables are tender.

Remove from the oven and let rest for a few minutes. Garnish with fresh parsley if desired.

Serve warm and enjoy your delicious lemon herb chicken with roasted vegetables!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4