Healthy Easy Sheet Pan Chicken (Printable)

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

# What You’ll Need:

→ 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 - 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, optional

# How to Make It:

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 pepper until well combined.
03 - Arrange chicken breasts on the sheet pan. Brush both sides of the chicken with half of the marinade mixture.
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 25-30 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 on one pan, which means you can spend the time it saves actually relaxing instead of washing dishes.
  • The lemon and garlic marinade makes the chicken taste restaurant quality but takes about as long as a commercial break.
  • It's the kind of meal that looks impressive enough to serve guests but feels easy enough to make on a random Tuesday night.
02 -
  • The chicken cooks faster than the vegetables, so if your vegetables look underdone at the 25-minute mark, you can pull the chicken out, tent it with foil to stay warm, and give the vegetables another 5 minutes.
  • Don't skip checking the internal temperature of the chicken with a thermometer because that's how you avoid the panic of cutting into it at the table and realizing it's not done.
03 -
  • Don't skip patting the chicken dry before marinating because moisture is the enemy of browning, and browning is where the flavor lives.
  • If you notice vegetables are looking done before the chicken, pull them to the edges of the pan where it's cooler, and move the chicken to the hotter center spots to speed things up.
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