Sheet Pan Lemon Garlic Chicken with Roasted Vegetables

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Delicious and Easy Sheet Pan Lemon Garlic Chicken with Roasted Vegetables

If you’re looking for a flavorful, healthy, and fuss-free meal, this Sheet Pan Lemon Garlic Chicken with Roasted Vegetables recipe is perfect for you. Combining juicy chicken breasts infused with zesty lemon and aromatic garlic alongside a medley of vibrant roasted vegetables, this dish offers a complete, nutritious dinner all baked together on a single tray.

This one pan chicken dinner is not only packed with flavor but also incredibly simple to prepare, making it one of the best easy chicken recipes for busy weeknights. With minimal cleanup required, this recipe perfectly blends convenience and nutrition, fitting right into the category of popular healthy sheet pan meals.

In just under 40 minutes, you can transform simple ingredients into a mouthwatering feast that’s sure to impress family and friends. Whether you’re a beginner wondering how to make sheet pan lemon garlic chicken with roasted vegetables or a seasoned cook wanting a quick and wholesome option, this recipe will quickly become one of your go-to roasted vegetable recipes.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 2 cups baby potatoes, halved
  • 1 large red bell pepper, sliced
  • 1 medium zucchini, sliced into half-moons
  • 1 cup baby carrots
  • 1 cup cherry tomatoes
  • Optional garnish: fresh parsley, chopped

Step-by-Step Instructions

  1. Preheat the oven: Set your oven to 425°F (220°C). Lightly grease a large sheet pan or line it with parchment paper for easier cleanup.
  2. Prepare the marinade: In a small bowl, mix together 2 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, dried oregano, thyme, smoked paprika, salt, and pepper.
  3. Marinate the chicken: Place the chicken breasts in a large bowl or zip-lock bag and pour half of the marinade over them. Toss to coat evenly. Let it marinate for at least 10 minutes while you prepare the vegetables.
  4. Season the vegetables: In a large bowl, combine baby potatoes, bell pepper, zucchini, carrots, and cherry tomatoes. Drizzle with the remaining 1 tablespoon olive oil and toss with salt and pepper to taste.
  5. Arrange on the sheet pan: Spread the vegetables in a single layer on the sheet pan. Place the marinated chicken breasts on top of the vegetables. Pour any remaining marinade from the chicken bowl over the veggies for extra flavor.
  6. Roast: Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  7. Finish and serve: For a little extra color, broil for 2-3 minutes if desired. Garnish with freshly chopped parsley before serving.

Cooking Tips and Tricks

  • Use a meat thermometer to ensure your chicken is perfectly cooked and safe to eat.
  • If you prefer, swap baby potatoes with sweet potatoes for a different flavor profile.
  • Cut all your vegetables to similar sizes for even roasting.
  • For extra crispiness, avoid overcrowding the sheet pan to allow heat circulation.
  • You can prepare the marinade and chop vegetables the night before to save time.

Nutritional Information (Per Serving)

Servings: 4

  • Calories: 340
  • Protein: 38g
  • Fat: 12g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Sugar: 5g
  • Cholesterol: 85mg
  • Sodium: 250mg

Recipe Variations

  • Spicy Version: Add ½ teaspoon red pepper flakes or cayenne pepper to the marinade for a spicy kick.
  • Herb Mix: Swap oregano and thyme with fresh rosemary and basil for a different herbal aroma.
  • Different Protein: Try this roasted vegetable recipe using skin-on chicken thighs or turkey breast instead of chicken breasts.
  • Vegetarian Option: Replace chicken with large portobello mushrooms or tofu to make it a vegetarian-friendly meal.

Storage and Serving Suggestions

Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 10 minutes or until heated through. Avoid microwaving to maintain the crispiness of the roasted veggies.

This dish pairs wonderfully with a fresh green salad or steamed quinoa for an extra boost of fiber and nutrients. You can also serve it with warm crusty bread to soak up any delicious pan juices.

Frequently Asked Questions

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking. If you must use frozen, make sure to thaw the chicken completely in the fridge before marinating and cooking.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). Alternatively, cut into the thickest part to check that the juices run clear and the meat isn’t pink.

Can I add other vegetables?

Absolutely! Feel free to add your favorites like broccoli florets, asparagus, or Brussels sprouts. Just be mindful of their cooking times and adjust accordingly.

Is this recipe suitable for meal prep?

Yes! This easy chicken recipe is ideal for meal prepping. Store portions in containers and enjoy throughout the week for hassle-free lunches or dinners.

Wrapping Up

This Sheet Pan Lemon Garlic Chicken with Roasted Vegetables recipe is the perfect combination of ease, taste, and nutrition. As one of the favorite one pan chicken dinner options, it saves you time in the kitchen without sacrificing flavor. Whether you need a quick family meal or a healthy option to add to your dinner rotation, this recipe delivers on all fronts.

Give it a try and watch how effortlessly this satisfying, colorful, and wholesome dish becomes a staple at your dining table.

Recipe Summary

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Difficulty: Easy
  • Servings: 4

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