Sheet Pan Lemon Herb Chicken and Veggies
A flavorful one-pan meal featuring succulent chicken breasts marinated in zesty lemon and fragrant herbs, accompanied by colorful roasted vegetables.
Ingredients
Main Ingredients
- 4 pieces chicken breasts Skinless, boneless
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots) Chop vegetables evenly
Marinade
- 3 tablespoons olive oil Extra virgin recommended
- 2 pieces lemons Juice only
- 2 teaspoons dried oregano Or fresh if available
- 2 teaspoons garlic powder Can substitute with fresh garlic
- to taste salt and pepper Adjust according to preference
For Garnish
- Fresh herbs Optional for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper to create the marinade.
- Add the chicken breasts and ensure each piece is thoroughly coated with the marinade.
Cooking
- Arrange the chicken breasts in the center of a sheet pan and spread the mixed vegetables around the chicken.
- Drizzle any remaining marinade over the vegetables.
- Bake in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serving
- Remove the pan from the oven and allow it to cool for a few minutes.
- Garnish with fresh herbs if desired and serve warm.
Notes
For best results, allow the chicken to marinate for at least 30 minutes. Customize the vegetables based on what you have on hand and feel free to experiment with different herbs or spice levels.