Healthy Easy Sheet Pan Chicken (Printable)

Juicy chicken and a medley of fresh spring vegetables roasted together for a nutritious dinner.

# What You 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 and Dressing

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, optional

# How-To:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, honey, oregano, thyme, salt, and pepper until well combined.
03 - Arrange the chicken breasts on the sheet pan. Brush both sides of the chicken with half of the marinade.
04 - In a large bowl, toss all vegetables with the remaining marinade until evenly coated.
05 - Scatter the vegetables around the chicken on the sheet pan in a single layer.
06 - Roast in the preheated oven for 25 to 30 minutes, or until the 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. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time to actually enjoy your meal.
  • The lemon-herb marinade keeps the chicken impossibly juicy while the vegetables get tender and slightly caramelized at the edges.
  • It looks fancy enough to serve guests but honestly takes less effort than ordering takeout.
02 -
  • Don't skip patting the chicken dry—moisture is the enemy of browning, and wet chicken just steams.
  • Whisk the marinade properly so the oil and lemon juice actually emulsify instead of just sitting next to each other being awkward.
03 -
  • Use parchment paper instead of greasing the pan—you'll actually want to scrape up those caramelized bits left behind, and parchment makes it easy without any sticking.
  • Let your vegetables come to room temperature before tossing with the marinade if they've been in the fridge, so they roast instead of steaming.
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