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Lemon Herb Sheet Pan Chicken

A hassle-free and nutritious meal featuring marinated chicken and assorted vegetables, all cooked on a single pan for a vibrant and flavorful dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts
  • 2 pieces lemons (juiced and zested)
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 4 cloves garlic (minced)
  • Salt and pepper to taste
  • Assorted vegetables (e.g., bell peppers, zucchini, carrots)
  • Fresh herbs for garnish (optional)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix lemon juice, zest, olive oil, oregano, thyme, garlic, salt, and pepper.
  3. Place the chicken breasts in a resealable bag and add the marinade. Seal and marinate in the refrigerator for at least 30 minutes.
  4. On a sheet pan, arrange the marinated chicken and chopped vegetables. Drizzle with any remaining marinade.
Cooking
  1. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  2. Garnish with fresh herbs if desired and serve warm.

Notes

To store leftovers, let the chicken and vegetables cool completely. Place them in an airtight container and keep them in the refrigerator for up to three days. You can also freeze leftovers for up to three months. Thaw and reheat as needed.