Sheet Pan Lemon Herb Chicken and Vegetables
A quick and easy one-pan meal featuring succulent chicken breasts roasted with a colorful medley of vegetables, all infused with zesty lemon and fragrant herbs.
Ingredients
For the Base
- 4 pieces chicken breasts
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots) Feel free to use any seasonal vegetables.
For the Sauce
- 2 tablespoons olive oil Avocado oil can be used as a substitute.
- 2 pieces lemons (juiced and zested)
- 3 cloves garlic (minced) Garlic powder can be a quicker alternative.
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and pepper. Mix well until fully combined.
- Add the chicken breasts to the marinade. Coat them thoroughly, ensuring every piece absorbs the flavors.
- Spread the mixed vegetables on a sheet pan. Place the marinated chicken breasts on top of the vegetables.
- Drizzle any leftover marinade over the chicken and vegetables.
Cooking
- Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Chicken should reach an internal temperature of 165°F (74°C).
Notes
You can marinate the chicken and chop the vegetables a day ahead. Store leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat in the oven at 350°F for 10-15 minutes.