Sheet Pan Lemon Herb Chicken and Veggies
A quick and easy weeknight dinner featuring chicken breasts and mixed vegetables roasted with lemon and herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 4 chicken breasts
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons dried herbs (e.g., thyme, rosemary, oregano)
- Salt and pepper to taste
- Lemon slices for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix olive oil, lemon juice, dried herbs, salt, and pepper.
- Add the chicken breasts to the bowl and coat them well with the marinade.
- Arrange the chicken and mixed vegetables on a sheet pan.
- Drizzle any remaining marinade over the vegetables.
- Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Garnish with lemon slices and serve hot.
Notes
Use similar size chicken breasts for even cooking. Cut vegetables into same-size pieces. Optionally add potatoes for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: sheet pan, chicken, quick dinner, lemon herb, roasted vegetables