![['Juicy sheet pan chicken with colorful vegetables including golden potatoes and asparagus.', 'Close-up of baked chicken breasts alongside vibrant asparagus and halved tomatoes on a sheet pan.', 'A delicious arrangement of roasted chicken, potatoes, and vibrant veggies garnished with lemon slices.', 'Side view of a sheet pan filled with succulent chicken and fresh vegetables, showcasing a healthy meal.']](https://goldenchickenrecipes.com/wp-content/uploads/2026/07/sheet-pan-chicken-and-veggies_1_U1.webp)
Sheet Pan Chicken and Veggies
A simple and flavorful one-pan meal featuring tender chicken breasts roasted with fresh vegetables and lemon for a bright, satisfying dish.
Ingredients
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- 2 pieces lemons (juiced)
- 1.5 teaspoons fresh thyme
- 2 cloves garlic (minced)
- 3 tablespoons olive oil
- 1 pinch salt and pepper
- 1.5 pounds boneless skinless chicken breasts
- 1 pound golden potatoes (halved or quartered)
- 1 pound asparagus (trimmed)
- 1 pint grape tomatoes
- 1 lemon sliced into wedges
fresh thyme
Instructions
- Preheat oven to 400°F (200°C). Toss chicken and vegetables with olive oil, lemon juice, garlic, thyme, salt, and pepper.
- Spread everything evenly on a sheet pan. Arrange lemon wedges on top.
- Roast for 20-25 minutes until chicken is cooked through and vegetables are tender.
- Remove from oven, garnish with fresh thyme if desired, and serve with lemon wedges.
Notes
Use a meat thermometer to ensure chicken reaches 165°F (74°C).