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Sheet Pan Lemon Herb Chicken


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  • Author: Jennifer
  • Total Time: 45 minutes
  • Yield: Serves 4

Description

Sheet Pan Lemon Herb Chicken is a delicious and effortless weeknight dinner that pairs juicy chicken breasts with vibrant, roasted vegetables. Infused with zesty lemon and fragrant fresh herbs, this one-pan meal is perfect for impressing guests or enjoying a cozy night in. With minimal prep and cleanup, you can savor every bite without spending hours in the kitchen.


Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 large lemons (juiced and zested)
  • 4 cloves garlic (minced)
  • 3 tbsp olive oil
  • 1 cup mixed fresh herbs (such as thyme and parsley)
  • 2 bell peppers (sliced)
  • 1 medium zucchini (sliced)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine olive oil, juice and zest of two lemons, minced garlic, and chopped herbs. Add chicken breasts, coating them well. Let marinate for at least 15 minutes.
  3. Chop the bell peppers and zucchini into bite-sized pieces.
  4. Spread the marinated chicken on a baking sheet and arrange the veggies around it.
  5. Roast in the preheated oven for 25-30 minutes until the chicken is cooked through and golden brown.
  6. Allow to rest for a few minutes before serving, drizzling any pan juices over the top.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 chicken breast with veggies
  • Calories: 320
  • Sugar: 3g
  • Sodium: 190mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 110mg