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Lemon Herb Sheet Pan Chicken and Vegetables
Abdelaziz

Lemon Herb Sheet Pan Chicken and Vegetables

Lemon, garlic and herb chicken breasts roasted on one sheet pan with zucchini, bell pepper, red onion and cherry tomatoes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 1.5 lb (680 g) total
  • 3 tablespoons extra-virgin olive oil 45 ml
  • 1 lemon, zested zest of 1 lemon
  • 2 lemons, juiced about 1/4 cup (60 ml) juice
  • 4 garlic cloves minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt 6 g
  • 1/2 teaspoon black pepper
  • 1 medium zucchini cut into half-moons, about 8 oz (225 g)
  • 1 red bell pepper cut into 1-inch (2.5 cm) pieces
  • 1 red onion cut into wedges
  • 8 ounces cherry tomatoes 225 g

Method
 

  1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. Pound the chicken to an even thickness of about 3/4 inch (2 cm) so it cooks at the same rate.
  3. Whisk the oil, lemon zest, lemon juice, garlic, oregano, thyme, salt and pepper. Toss the vegetables with about one third of the marinade and coat the chicken with the rest.
  4. Spread everything on the pan in one layer with space between the pieces. Roast for 18 to 25 minutes, depending on thickness, until the chicken reaches 165°F (74°C) at the thickest part.
  5. Rest the chicken for 5 minutes, then spoon the pan juices over the top.

Notes

If the vegetables are not browning, move the pan to the upper rack for the last 5 minutes. Nutrition values are rough estimates.
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