Healthy Easy Sheet Pan Chicken (Printable Version)

Juicy chicken with spring veggies roasted together for a quick, wholesome weeknight dinner.

# Components:

→ 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

# Preparation steps:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
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 prepared marinade.
04 - In a large bowl, toss all vegetables with the remaining marinade until evenly coated.
05 - Scatter the marinated vegetables around the chicken on the sheet pan in a single 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. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks together on one pan, which means less cleanup and more time to actually enjoy your meal.
  • The lemon and garlic marinade keeps the chicken incredibly juicy while the vegetables caramelize beautifully.
  • It's naturally gluten-free and low-carb, so you don't have to sacrifice nutrition for convenience.
02 -
  • Don't skip the resting period—those five minutes are when the chicken's muscle fibers relax, locking in the juices you worked to keep in.
  • If your vegetables are releasing a lot of liquid during cooking, tip the pan slightly to drain some off; too much moisture prevents browning.
  • Room temperature chicken cooks more evenly than cold chicken, so pull yours out of the fridge about ten minutes before you start.
03 -
  • Pat your chicken dry with paper towels before marinading so the marinade actually sticks instead of sliding off wet chicken.
  • If your oven runs hot, check the chicken a few minutes early rather than risk overcooking it—every oven has its own personality.
Return