Sheet Pan Lemon Herb Chicken and Vegetables
A vibrant dish combining tender chicken and colorful vegetables, infused with zesty lemon and fragrant herbs. Perfect for family dinners or meal prep.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, zucchini)
Marinade
- 2 tablespoons olive oil
- 2 pieces lemons (juiced)
- 2 teaspoons dried herbs (e.g., thyme, rosemary, oregano)
- Salt and pepper to taste
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, combine olive oil, lemon juice, dried herbs, salt, and pepper.
- Place chicken breasts on a large baking sheet and pour half of the marinade over them, ensuring they are well coated.
- Add the mixed vegetables around the chicken on the baking sheet and drizzle the remaining marinade on top.
- Toss the vegetables gently to coat them with the marinade.
Cooking
- Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let it rest for 5 minutes before serving.
Notes
Serve on a large platter for presentation. Pair with couscous, quinoa, or a salad. You may garnish with fresh herbs for an added flavor.