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
- Preheat your oven to 400°F (200°C).
- 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.
- Chop the bell peppers and zucchini into bite-sized pieces.
- Spread the marinated chicken on a baking sheet and arrange the veggies around it.
- Roast in the preheated oven for 25-30 minutes until the chicken is cooked through and golden brown.
- 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