Healthy Easy Sheet Pan Chicken (Printable)

A flavorful sheet pan dinner with juicy chicken and a medley of fresh spring vegetables, perfect for weeknights.

# Components:

→ 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

# Method:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
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 chicken breast with half of the marinade mixture.
04 - In a large bowl, add all prepared vegetables. Toss with the remaining marinade until evenly coated.
05 - Scatter the marinated vegetables around the chicken breasts on the sheet pan in a single layer, ensuring even distribution.
06 - Roast in the preheated oven for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and vegetables are tender-crisp.
07 - Remove from oven and allow chicken to rest for 5 minutes. Transfer to serving plates with the roasted vegetables.
08 - Garnish with fresh chopped parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time to actually enjoy your dinner instead of washing dishes until bedtime.
  • The lemon-herb marinade is bright enough to make even plain chicken taste like you've been planning this meal all day.
  • It's naturally gluten-free and loaded with real vegetables, so you feel genuinely nourished without any of that restrictive diet feeling.
02 -
  • The chicken internal temperature matters more than the clock does, so invest in a simple meat thermometer if you don't have one, because overcooked chicken is a tragedy that's completely avoidable.
  • Spreading everything in a true single layer is what separates roasted vegetables from steamed ones, so resist the urge to pile things high on the pan.
03 -
  • Pat your chicken dry with paper towels before marinading so it browns better instead of steaming itself.
  • Cut your vegetables slightly larger than you think you need them because they shrink more than you expect during roasting.
Return