Description

Experience the delightful fusion of juicy chicken and vibrant vegetables in this Sheet Pan Lemon Herb Chicken recipe. Bursting with zesty lemon flavor and fresh herbs, this dish is not only visually appealing but also incredibly easy to prepare. Perfect for busy weeknights or festive gatherings, it promises to impress and satisfy everyone at your table.

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1.5 lbs)
2 large fresh lemons (juiced)
2 tablespoons olive oil
2 teaspoons minced garlic (about 4 cloves)
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 bell peppers (sliced)
1 medium zucchini (sliced)

Instructions

Preheat your oven to 400°F (200°C).
In a bowl, mix lemon juice, olive oil, garlic, thyme, rosemary, salt, and pepper.
Place chicken breasts in a resealable bag or bowl. Pour marinade over the chicken and let marinate for at least 30 minutes.
While the chicken marinates, chop bell peppers and zucchini into bite-sized pieces.
On a sheet pan, arrange marinated chicken on one side and spread chopped vegetables on the other. Drizzle any remaining marinade over the veggies.
Bake for 25-30 minutes until chicken is cooked through and veggies are tender.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with vegetables (approximately 230g)
Calories: 360
Sugar: 3g
Sodium: 720mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 44g
Cholesterol: 130mg

Keywords: For extra flavor, marinate the chicken overnight. Feel free to swap out vegetables based on seasonality or preference.