Description
Lemon Herb Chicken Sheet Pan with Rainbow Vegetables is a vibrant, healthy, and flavorful one-pan meal featuring tender marinated chicken breasts baked alongside a colorful assortment of fresh vegetables. This easy-to-make recipe offers a perfect balance of citrusy lemon, fragrant herbs, and smoky spices, ideal for quick weeknight dinners or meal prep.
Ingredients
Chicken and Marinade
- 2 boneless skinless chicken breasts (pounded thinly)
- 4 tablespoons lemon juice (about 1 lemon)
- 1 teaspoon lemon zest
- 3 tablespoons olive oil
- 1 teaspoon honey (or maple syrup)
- 2 teaspoons sea salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Vegetables
- 1/2 cup cherry tomatoes (cut in half)
- 1/2 red bell pepper (cut into 1″ chunks)
- 1/3 cup chopped carrots
- 1/2 orange bell pepper (cut into 1″ chunks)
- 1/3 yellow bell pepper (cut into 1″ chunks)
- 1/3 cup snap peas
- 1/3 cup broccoli florets
- 1/3 cup chopped zucchini
- 1/2 cup baby potatoes (cut in half)
- 1/2 cup purple baby potatoes (cut in half)
- 1/2 cup radishes
Serving Suggestion
- Your favorite cooked carb – quinoa (rice, farro, pasta, noodles, cauliflower rice, roasted sweet potatoes, etc.)
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Prepare a large baking sheet by greasing it with oil or lining it with parchment paper or aluminum foil to ensure easy cleanup.
- Prepare Marinade: In a medium bowl, whisk together lemon juice, lemon zest, olive oil, honey, sea salt, dried oregano, dried thyme, black pepper, garlic powder, and smoked paprika until well combined.
- Marinate Chicken: Pour half of the marinade into a large resealable zip-top bag. Add the thinly pounded chicken breasts, seal tightly, and massage the marinade evenly into the chicken. Let it sit while you prepare the vegetables.
- Prepare Vegetables: Add the chopped vegetables into the bowl with the remaining marinade, tossing them thoroughly to coat. Reserve 1-2 teaspoons of the marinade for drizzling over the chicken after baking.
- Arrange on Sheet Pan: Spread the vegetables evenly on the prepared sheet pan. For a visually appealing presentation, arrange the vegetables in rows inspired by the colors of the rainbow, or simply distribute them evenly.
- Add Chicken and Bake: Place the marinated chicken breasts on the sheet pan alongside the vegetables. Bake in the preheated oven for 8 minutes.
- Flip and Continue Baking: Remove the pan, toss the vegetables, and flip the chicken breasts to ensure even cooking. Return the pan to the oven and bake for an additional 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender.
- Finish and Serve: Drizzle the reserved marinade over the chicken breasts immediately after baking. Serve hot with your favorite side such as quinoa, rice, or roasted sweet potatoes. This recipe is perfect for meal prepping using lunchbox containers.
Notes
- Chicken thighs can be used as a substitute, but cooking time will increase to about 40 minutes.
- Pounding chicken breasts thinly helps them cook faster and evenly.
- You can arrange vegetables by colors for an aesthetically pleasing presentation; otherwise, just mix them together.
- Use parchment paper or foil-lined baking sheets for easier cleanup.
- Reserve a small amount of marinade to drizzle over chicken after baking for extra flavor.
- Ensure chicken is fully cooked by checking internal temperature of 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
