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Sheet-Pan Lemon Herb Chicken with Roasted Veggies
If you’re a busy bee who craves delicious meals without breaking the bank, you’re in for a treat! This Sheet-Pan Lemon Herb Chicken with Roasted Veggies is not only incredibly flavorful, but it’s also a time-saving wonder that allows you to prepare a wholesome family dinner in one go. The best part? Cleanup is a breeze!
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Why You’ll Love It
- Under $2/serving!
- Family-friendly and picky-eater approved
- No fancy equipment required
- Easy to double for meal prep
- Leftovers reheat like a dream
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 tablespoons fresh lemon juice
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups assorted vegetables (e.g., bell peppers, zucchini, carrots)
- 1 lemon, sliced
- Fresh parsley for garnish (optional)
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Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix olive oil, lemon juice, garlic powder, oregano, thyme, salt, and pepper.
- Place chicken breasts on a large sheet pan. Drizzle with the marinade, ensuring they are well coated.
- Add your chopped vegetables around the chicken, tossing them lightly with any leftover marinade.
- Arrange lemon slices on top of the chicken and veggies for extra flavor.
- Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
- Once done, remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley if desired.
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