Healthy Easy Sheet Pan Chicken (Printable)

Juicy chicken and fresh spring vegetables roasted together for a quick wholesome dinner.

# What You'll 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

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

# Step-by-step Directions:

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, garlic, Dijon mustard, honey, oregano, thyme, salt, and pepper until well combined.
03 - Arrange chicken breasts on the prepared sheet pan. Brush both sides with half of the marinade.
04 - In a large bowl, toss all vegetables with the remaining marinade until evenly coated.
05 - Scatter the coated vegetables around the chicken on the sheet pan in a single layer.
06 - Roast in the preheated oven for 25 to 30 minutes, or until 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 parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means your cleanup is basically nonexistent and your evening stays yours.
  • The lemon and garlic dressing tastes like you spent real time on this, but it takes about as long as reading this sentence.
  • Your vegetables don't turn into sad mush—they roast into something crispy-edged and sweet that even skeptics will eat.
02 -
  • If your chicken breasts are thick and irregular, gently pound them to about three-quarters of an inch thickness so they cook in the same time as the vegetables and don't dry out.
  • Don't skip the rest period—those five minutes make the difference between chicken that's tender and chicken that shreds into a sad pile.
03 -
  • Pat your chicken completely dry before it touches the pan—moisture is the enemy of browning, and browning is where the flavor lives.
  • If your vegetables and chicken finish at different rates, pull the finished vegetables to a warm plate and give the chicken a few extra minutes; everything stays hot together at the end anyway.
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