Healthy Easy Sheet Pan Chicken (Printable Version)

A vibrant one-pan meal featuring tender chicken and a medley of spring vegetables.

# What You Need:

→ Protein

01 - 4 boneless, skinless chicken breasts, approximately 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 and Dressing

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 fully combined.
03 - Arrange chicken breasts on the prepared sheet pan. Brush both sides of each chicken breast with half of the prepared marinade.
04 - In a large bowl, combine all prepared vegetables and toss with the remaining marinade until evenly coated.
05 - Scatter the marinated vegetables around the chicken breasts on the sheet pan in a single even layer.
06 - Place in preheated oven and roast for 25 to 30 minutes until chicken reaches internal temperature of 165°F and vegetables are tender.
07 - Remove from oven and allow chicken to rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The entire meal cooks on one pan, which means minimal cleanup and maximum time to actually enjoy dinner.
  • Everything roasts at the same temperature, so the chicken stays juicy while the vegetables get slightly caramelized and tender.
  • The lemon and garlic dressing tastes restaurant-quality but comes together in about the time it takes to preheat your oven.
02 -
  • Don't skip the resting period after roasting; those 5 minutes make the difference between chicken that's juicy and chicken that's dry.
  • Pat your chicken completely dry before applying the marinade, or it will steam instead of roast and won't develop any golden color.
  • If your oven runs hot, check the chicken at the 20-minute mark to avoid overcooking while the vegetables finish.
03 -
  • Arrange your vegetables by cooking time: heartier ones like carrots and onions toward the hot edges of the pan, delicate ones like tomatoes and snap peas toward the center.
  • A spray bottle of oil and lemon juice makes an excellent finishing touch if your roasted vegetables need any extra shine or flavor boost.
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