Healthy Easy Sheet Pan Chicken (Print Version)

Wholesome sheet pan dinner with juicy chicken breasts and a medley of fresh spring vegetables.

# 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 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

→ Garnish

17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges for serving

# How To Make It:

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 and brush both sides 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 let chicken rest for 5 minutes before slicing. Garnish with fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • It comes together in the time it takes to preheat your oven, so weeknight cooking stops feeling like a production.
  • Your kitchen smells absolutely incredible while it roasts, like you're a much more dedicated cook than you actually are.
  • There's something deeply satisfying about a meal where the protein and vegetables cook together, creating this perfect balance of caramelized edges and tender insides.
  • Cleanup is genuinely easy when everything happens on one pan.
02 -
  • Don't crowd the pan because honestly, that's where people mess this up and end up steaming everything instead of roasting it, and the magic is in those crispy bits.
  • Check your chicken temperature with a meat thermometer because eyeballing it is how you end up either with a dry disappointing breast or something you're not confident about eating.
03 -
  • Pat your chicken dry before marinating it so it actually browns instead of steaming, which is a step that sounds fussy but genuinely changes everything.
  • If your vegetables are particularly large, cut them slightly smaller so they finish cooking at the same time as the chicken instead of leaving you with raw bell pepper.
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