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Sheet Pan Lemon Herb Chicken and Vegetables

Looking for a quick and nutritious weeknight meal? Try this Zesty Sheet Pan Lemon Herb Chicken & Veggies! Bursting with flavor, it's made with succulent chicken and a colorful mix of veggies, all elevated by fresh lemon and aromatic herbs. Perfect for busy nights, this dish is easy to prepare, clean up, and sure to impress your family! Enjoy a balanced meal that is both satisfying and healthy. #SheetPanMeals #HealthyEating #WeeknightDinner #EasyRecipe #MealPrep #LemonHerbChicken #CleanEating
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Ingredients
  

4 boneless, skinless chicken breasts

1 medium lemon (zested and juiced)

3 tablespoons olive oil

3 garlic cloves, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 red bell pepper, sliced

1 zucchini, sliced

1 cup cherry tomatoes, halved

1 medium red onion, cut into wedges

Fresh parsley for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Marinate the Chicken: In a large bowl, combine lemon juice, lemon zest, olive oil, minced garlic, rosemary, thyme, salt, and pepper. Add the chicken breasts and coat well. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).

      Prepare the Vegetables: While the chicken marinates, prepare the vegetables. In a separate bowl, toss the sliced bell pepper, zucchini, cherry tomatoes, and red onion with a little olive oil, salt, and pepper.

        Arrange on the Sheet Pan: Line a large baking sheet with parchment paper. Arrange the marinated chicken breasts in the center of the pan. Surround the chicken with the seasoned vegetables, spacing them out evenly for proper roasting.

          Roast: Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

            Serve: Remove from the oven, let rest for 5 minutes, and garnish with fresh parsley if desired. Serve the chicken and vegetables warm, drizzling any pan juices over the top for added flavor.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4