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Sheet Pan Lemon Herb Chicken and Vegetables made easy!

Sheet Pan Lemon Herb Chicken and Vegetables
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A simple and delicious sheet pan recipe featuring lemon herb chicken and a variety of colorful vegetables.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 2 cups mixed vegetables (bell peppers, zucchini, and carrots)
  • 1/4 cup olive oil
  • 2 lemons (juiced and zested)
  • 3 cloves garlic (minced)
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
  3. Add the chicken breasts to the bowl and coat them well with the marinade.
  4. Place the marinated chicken on a sheet pan.
  5. Add the mixed vegetables around the chicken on the sheet pan.
  6. Drizzle any remaining marinade over the vegetables.
  7. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
  8. Let it rest for a few minutes before serving.

Notes

  • Feel free to use any vegetables you have on hand.
  • This dish can be served with rice or quinoa for a complete meal.
  • Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.yumzaa.com/sheet-pan-lemon-herb-chicken-vegetables-recipe/