Healthy Easy Sheet Pan Chicken (Printable)

Juicy chicken and fresh spring veggies roasted together for a wholesome, easy weeknight dinner.

# What You Need:

→ Protein

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

→ Vegetables

02 - 1 bunch asparagus, trimmed and cut into 2-inch pieces
03 - 1 cup cherry tomatoes, halved
04 - 1 cup sugar snap peas, trimmed
05 - 1 cup baby carrots, halved lengthwise
06 - 1 small red onion, sliced into wedges
07 - 1 yellow bell pepper, sliced

→ Marinade

08 - 3 tablespoons olive oil
09 - 2 tablespoons fresh lemon juice
10 - 2 garlic cloves, minced
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon honey
13 - 1 teaspoon dried oregano
14 - 0.5 teaspoon dried thyme
15 - 0.5 teaspoon salt
16 - 0.25 teaspoon black pepper

→ Garnish

17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges for serving

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, oregano, thyme, salt, and black pepper until well combined.
03 - Arrange chicken breasts on the prepared sheet pan. Brush both sides of each breast with half of the marinade.
04 - In a large bowl, toss all vegetables with the remaining marinade until evenly coated.
05 - Scatter the marinated vegetables around the chicken on the sheet pan in a single layer, distributing them evenly.
06 - Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
07 - Remove from oven and let chicken rest for 5 minutes before slicing.
08 - Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks together in 30 minutes, which means you're eating before 7 PM and not spending your evening scrubbing pans.
  • The lemon and garlic marinade somehow makes even plain chicken taste like you consulted a cookbook instead of just winging it.
  • It's naturally gluten-free and low carb, so you don't have to explain your choices to anyone at the dinner table.
02 -
  • Don't skip patting your chicken dry before it hits the pan, as moisture is the enemy of browning and a proper sear.
  • If your vegetables are significantly different sizes, group similar ones together on the pan so everything finishes cooking at the same time.
  • A meat thermometer is non-negotiable here because looking at chicken never tells you what's actually happening inside.
03 -
  • If your chicken is significantly thicker than an inch, pound it gently between two pieces of plastic wrap so it cooks through in the same time as the vegetables.
  • Don't crowd the pan because vegetables need space to roast and caramelize instead of steaming and turning soft.
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