Healthy Easy Sheet Pan Chicken (Printable Version)

A wholesome dinner of juicy chicken and fresh spring vegetables roasted together on a sheet pan.

# Ingredient List:

→ 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 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

→ Garnish

17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges for serving

# How-To Steps:

01 - Preheat 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 breasts on the sheet pan in a single layer.
06 - Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
07 - Remove from oven and allow chicken to rest for 5 minutes before slicing. Transfer to serving platter.
08 - Garnish with fresh chopped parsley and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time back to your evening.
  • The lemon and herb marinade keeps the chicken impossibly moist while the vegetables caramelize just enough to taste like you actually fussed over them.
  • You can have dinner ready in under 45 minutes without feeling like you've compromised on nutrition or flavor.
02 -
  • Don't skip drying the chicken before marinating, as any excess moisture will steam the chicken instead of letting it sear and brown properly.
  • If your vegetables are cut into wildly different sizes, they'll cook unevenly, so take a minute to cut everything roughly the same thickness and your timing becomes so much easier.
03 -
  • Pat your chicken completely dry before marinating, as moisture is the enemy of browning and you want every surface to make contact with the heat.
  • If you're using boneless thighs instead of breasts, they can handle a few extra minutes in the oven and stay juicier, so don't worry about overcooking them in the same timeframe.
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