Healthy Easy Sheet Pan Chicken (Printable Page)

Juicy chicken and fresh spring vegetables roasted together on a sheet pan for a 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

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, oregano, thyme, salt, and black pepper until well combined.
03 - Arrange chicken breasts on the prepared sheet pan. Brush both sides of each chicken breast with half of the marinade mixture.
04 - In a large bowl, combine all prepared vegetables. Toss with the remaining marinade until evenly coated.
05 - Scatter marinated vegetables around the chicken on the sheet pan in a single layer, ensuring even distribution.
06 - Place in preheated oven and roast for 25 to 30 minutes, or until 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. Transfer to serving plates.
08 - Top with fresh chopped parsley and serve with lemon wedges on the side.

# Expert Tips:

01 -
  • One pan means one cleanup, which somehow makes everything taste better when you're tired.
  • The chicken stays juicy while the vegetables caramelize slightly, creating this perfect textural contrast that makes you forget you're eating something actually good for you.
  • It comes together faster than ordering takeout, so you can feel genuinely accomplished on a random Tuesday.
02 -
  • Check your chicken's temperature with a meat thermometer rather than cutting it open; opening it lets precious juices escape and you lose that tender texture you worked for.
  • Don't skip brushing the pan with oil or using parchment paper; stuck-on bits are frustrating when you're trying to enjoy your dinner.
03 -
  • Pat your chicken dry before seasoning so it gets a better surface and cooks more evenly.
  • Make extra dressing if you're generous with quantities; people will want extra to drizzle over rice or bread if you have it on the table.
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