Healthy Easy Sheet Pan Chicken (Print Version)

Wholesome sheet pan dinner featuring juicy chicken and fresh spring vegetables, ready in under 45 minutes.

# 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, optional

# Directions:

01 - Preheat 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, 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.
04 - In a large bowl, toss all vegetables with the remaining marinade until evenly coated.
05 - Scatter the marinated 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 allow chicken to rest for 5 minutes before slicing.
08 - Garnish with fresh chopped parsley and serve with lemon wedges if desired.

# Expert Suggestions:

01 -
  • One pan means one cleanup, and honestly, that alone might be worth making this every week.
  • The lemon and herbs create this bright, fresh flavor that doesn't need butter or cream to feel indulgent.
  • You can prep everything while the oven preheats, making weeknight dinner actually manageable.
02 -
  • If your chicken breasts are particularly thick, pound them gently to an even thickness before seasoning so they cook uniformly instead of having a raw center and overcooked edges.
  • Don't skip the five-minute rest for the chicken; it's the difference between juicy and disappointing, and it costs you nothing but a little patience.
  • Crowding the pan is the enemy of good roasting; make sure your vegetables actually touch the hot pan instead of steaming each other.
03 -
  • If your chicken breasts are thicker than an inch, use a meat mallet to gently pound them to even thickness so they cook in the exact time the vegetables need.
  • Don't skip patting the chicken dry before seasoning; that moisture barrier is what keeps the marinade from sticking properly and creates a better exterior.
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