Healthy Easy Sheet Pan Chicken (Printable)

Juicy chicken paired with fresh spring veggies roasted together for a wholesome, easy weeknight dinner.

# What You Need:

→ 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

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
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, toss all prepared vegetables with the remaining marinade until evenly coated.
05 - Scatter the marinated vegetables around the chicken on the sheet pan in a single, even layer.
06 - Roast in the preheated oven for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and vegetables are tender.
07 - Remove from oven and let chicken rest for 5 minutes before slicing.
08 - Garnish with fresh chopped parsley and serve with lemon wedges on the side.

# Expert Suggestions:

01 -
  • Everything cooks on one sheet pan, which means minimal cleanup and maximum time to actually enjoy your meal.
  • The lemon-herb marinade transforms simple chicken into something so tender and flavorful you'll find yourself making it twice a week.
  • Spring vegetables roast until their edges caramelize while staying crisp-tender, tasting nothing like the sad steamed version you might remember.
02 -
  • Don't skip letting the chicken rest for those 5 minutes—rushing past this step is how you end up with dry chicken that loses all its carefully absorbed juices.
  • The internal temperature is everything: use a meat thermometer and take the chicken out the moment it hits 165°F because even 5 degrees more starts drying it out.
  • If your vegetables are large, halve your cooking time estimate and check at 20 minutes; undercooked vegetables are better than overcooked ones.
03 -
  • Pound your chicken breasts to an even thickness of about ¾ inch so nothing dries out while thicker pieces finish cooking.
  • Don't wash your chicken before cooking; it spreads bacteria around and the heat kills any pathogens, plus the slightly moist surface helps seasoning stick.
  • If you're feeding a crowd, double the recipe and use two sheet pans rather than crowding one, because vegetables steam instead of roast when packed too tightly.
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