Go Back
Print

Sheet Pan Chicken and Veggies

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 450
A simple and flavorful one-pan meal featuring tender chicken breasts roasted with fresh vegetables and lemon for a bright, satisfying dish.

Ingredients

group

  • 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).
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, sheet pan, Vegetables