Description
Sheet Pan Lemon Herb Chicken is a vibrant and flavorful one-pan meal that combines juicy, marinated chicken breasts with colorful roasted vegetables. This quick and easy recipe is perfect for busy weeknights or entertaining guests, offering a delightful balance of zesty lemon and aromatic herbs. Enjoy hearty portions without the hassle of extensive cleanup, making it an instant family favorite.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 large lemons (juice and zest)
- 3 tablespoons fresh thyme, chopped
- 3 tablespoons fresh rosemary, chopped
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 cups mixed vegetables (bell peppers, zucchini, red onion)
Instructions
- Preheat your oven to 400°F (200°C).
- Pat chicken breasts dry and season with salt and pepper.
- In a bowl, combine olive oil, lemon juice and zest, garlic, thyme, and rosemary. Whisk until well blended.
- Marinate the chicken in the mixture for at least 30 minutes.
- While marinating, chop the mixed vegetables into bite-sized pieces.
- Arrange marinated chicken and veggies on a sheet pan; drizzle any remaining marinade over them.
- Roast for 25-30 minutes or until chicken reaches an internal temperature of 165°F (74°C). Let rest before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with ½ cup mixed veggies
- Calories: 350
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 110mg