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Easy Sheet Pan Lemon Herb Chicken Breasts with Veggies

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Juicy chicken breasts marinated in lemon and fresh herbs, roasted alongside colorful veggies on a single sheet pan for a fuss-free, flavorful dinner ready in just 30 minutes. This wholesome meal is perfect for busy weeknights and family gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 large lemons, zested and juiced (about 1/4 cup juice)
  • 3 tablespoons olive oil (extra virgin)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, freshly ground
  • 1 pound baby potatoes, quartered (skin on)
  • 2 cups carrots, peeled and thickly sliced
  • 1 red bell pepper, cut into chunks
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Fresh parsley or extra lemon slices for serving (optional garnish)

Instructions

  1. Preheat oven to 425°F (220°C). Place rack in center. Line a large sheet pan with parchment paper or foil for easy cleanup, or roast directly on the pan for crispier veggies.
  2. In a medium bowl, whisk together lemon juice, lemon zest, 3 tablespoons olive oil, garlic, rosemary, thyme, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to make the marinade.
  3. Place chicken breasts in a large bowl or zip-top bag. Pour half the marinade over the chicken, turning to coat well. Let sit while prepping veggies (5-10 minutes).
  4. In a separate bowl, toss potatoes, carrots, bell pepper, and red onion with the remaining marinade and 2 tablespoons olive oil. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  5. Spread veggies in a single layer on the prepared sheet pan, leaving spaces for the chicken. Nestle chicken breasts among the veggies, ensuring nothing is crowded.
  6. Roast in the oven for 20-25 minutes, or until chicken reaches 165°F in the thickest part and veggies are golden and tender. Rotate pan halfway through for even browning. Broil for 2 minutes at the end for extra crispy edges, if desired.
  7. Remove from oven and let chicken rest 3-5 minutes before slicing. Sprinkle with fresh parsley or extra lemon zest if desired.
  8. Slice chicken, plate with veggies, and spoon over any pan juices. Serve hot with extra lemon wedges.

Notes

Cut veggies into similar-sized pieces for even roasting. Marinate chicken for at least 10 minutes, or up to 30 for more flavor. Don’t overcrowd the pan—use two pans if needed. For extra crispy edges, broil for 2 minutes at the end. Use an instant-read thermometer to avoid overcooking chicken. Swap veggies or herbs as desired; recipe is flexible and forgiving.

Nutrition

Keywords: sheet pan chicken, lemon herb chicken, roasted veggies, easy dinner, 30 minute meal, healthy chicken recipe, gluten-free, meal prep, family dinner

Find it online: https://fuzzyforker.com/easy-sheet-pan-lemon-herb-chicken-breasts-with-veggies-30-minute-dinner-recipe/