Sheet Pan Lemon Herb Chicken
Experience the magic of Sheet Pan Lemon Herb Chicken, where juicy chicken breasts are infused with zesty lemon and aromatic herbs, complemented by vibrant roasted vegetables. This one-pan meal is not only easy to prepare but also a feast for the eyes and palate. Perfect for busy weeknights or impressing guests, this dish brings brightness and flavor to your dinner table without the hassle. Dive into this culinary adventure that celebrates fresh ingredients and simple preparation!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium lemons (zest and juice)
- 3 tbsp extra virgin olive oil
- 4 garlic cloves (minced)
- 2 tsp fresh thyme (chopped)
- 2 tsp fresh rosemary (chopped)
- 1 bell pepper (any color, sliced)
- 1 red onion (cut into wedges)
- 1 medium zucchini (sliced)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a bowl, mix lemon juice, zest, olive oil, garlic, thyme, and rosemary to create the marinade.
- Place chicken in a zip-top bag or dish; pour half the marinade over it. Marinate for at least 30 minutes.
- Chop bell pepper, red onion, and zucchini; toss with remaining marinade.
- Spread marinated chicken on one side of the baking sheet and arrange veggies on the other side.
- Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F and veggies are tender.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg
Keywords: Feel free to use different vegetables like asparagus or carrots for variety. For added flavor, consider adding a splash of white wine before roasting.