Sheet Pan Lemon Herb Chicken and Vegetables
A flavorful and straightforward dish combining juicy chicken breasts with vibrant vegetables for an easy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 4 chicken breasts
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
- 2 tablespoons olive oil
- 2 lemons (zested and juiced)
- 2 teaspoons dried herbs (e.g., thyme, rosemary, oregano)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Combine olive oil, lemon juice, lemon zest, dried herbs, salt, and pepper in a bowl. Add chicken and coat well.
- Spread the mixed vegetables on a sheet pan, drizzle with olive oil, and season with salt and pepper.
- Place the marinated chicken breasts on top of the vegetables.
- Bake for 20-25 minutes, until chicken reaches 165°F and vegetables are tender.
- Let the dish rest for a few minutes before serving.
Notes
For best results, choose chicken breasts of even thickness. Experiment with seasonal vegetables for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://www.simplefamilydishes.com/lemon-herb-chicken-traybake/