Lemon Herb Chicken Sheet Pan

$- 4 boneless, skinless chicken breasts - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, sliced into strips - 1 cup cherry tomatoes, halved You need chicken breasts that are boneless and skinless. This keeps the dish lean and healthy. Fresh vegetables add color and flavor. The zucchinis are sweet, and the red bell pepper brings a crunch. Cherry tomatoes burst with flavor when roasted. - 3 tablespoons olive oil - Juice of 2 lemons - Zest of 1 lemon - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme The marinade is key here. Olive oil makes the chicken juicy. Lemon juice adds brightness, while the zest gives extra zing. Garlic offers depth, and the herbs add warmth. This mix is simple but makes a big impact. - Salt and pepper to taste - Fresh parsley for garnish Salt and pepper are essential. They enhance all the flavors in the dish. Fresh parsley adds a pop of green and freshness when you serve it. It makes the meal look pretty and appetizing. {{ingredient_image_1}} - Preheat your oven to 425°F (220°C). This ensures even cooking. - Line a large baking sheet with parchment paper. This makes cleanup easier. Next, make the marinade. In a small bowl, mix together: - 3 tablespoons olive oil - Juice of 2 lemons - Zest of 1 lemon - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste Whisk all the ingredients together until well combined. This marinade adds flavor to the chicken and vegetables. Now, prepare the chicken and vegetables. Pat the chicken breasts dry with paper towels. Place them on one side of the baking sheet. Drizzle half of the marinade over the chicken. Make sure each piece is coated well. In a separate bowl, combine: - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, sliced into strips - 1 cup cherry tomatoes, halved Pour the rest of the marinade over the vegetables. Toss them to coat evenly. Spread the seasoned vegetables on the other side of the baking sheet. Arrange them in a single layer. This helps them cook evenly. Place the baking sheet in the oven. Roast for 25-30 minutes. Check the chicken's internal temperature. It should reach 165°F (75°C). The vegetables should be tender. Once done, remove the sheet pan from the oven. Let it rest for 5 minutes. This helps the juices settle in the chicken. Garnish with fresh parsley before slicing the chicken and serving. Enjoy your meal! To ensure even cooking of chicken and vegetables, cut them into similar sizes. This helps them cook at the same rate. Spread the chicken and veggies out in a single layer on the sheet pan. Avoid crowding, as this can cause steaming instead of roasting. To check for doneness, use a meat thermometer. The chicken should reach an internal temperature of 165°F (75°C). Insert the thermometer into the thickest part of the chicken. If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. For added flavor, consider using fresh herbs like rosemary or basil. You can also add spices like paprika or cayenne for some heat. Mixing in a bit of Dijon mustard with the marinade can also elevate the taste. When marinating, aim for at least 30 minutes. This allows the flavors to penetrate the chicken. If you have time, marinate the chicken overnight in the fridge. Just be sure to cover it well to avoid contamination. This lemon herb chicken pairs well with a variety of side dishes. Try serving it with fluffy rice or quinoa for a healthy grain option. Roasted potatoes or a fresh green salad also make great sides. For a more colorful plate, add roasted carrots or asparagus. A simple drizzle of olive oil and a sprinkle of salt will enhance their flavor. Enjoy your meal with a light glass of white wine for the perfect dinner! Pro Tips Marinade Time: For best flavor, let the chicken marinate for at least 30 minutes before cooking, or even overnight in the refrigerator. Vegetable Variations: Feel free to swap in your favorite seasonal vegetables, such as asparagus or broccoli, for added variety and nutrition. One-Pan Cleanup: Line the baking sheet with foil in addition to parchment paper for even easier cleanup after roasting. Resting Time: Allow the chicken to rest for a few minutes after cooking to retain its juices and ensure it stays moist when sliced. {{image_2}} You can switch the chicken breasts for chicken thighs. This change gives you a juicier bite. You can also use shrimp instead of chicken. Shrimp cooks quickly and tastes great with lemon. When it comes to veggies, feel free to swap them based on what you like. Instead of zucchinis, try broccoli or carrots. You can even add asparagus for a nice crunch. Want to change the flavor? You can add different citrus fruits. Try oranges or limes for a unique taste. You can also use flavored vinegars like balsamic for a twist. If you like some heat, add red pepper flakes or a dash of hot sauce. This gives the dish a spicy kick that some will love. For gluten-free options, you’re in luck! This dish is naturally gluten-free. Just check your marinade for any hidden gluten. If you're on a low-carb diet, replace the veggies with cauliflower or green beans. This keeps the meal light while still being filling. To store leftovers, let the chicken and veggies cool first. Place them in airtight containers. This helps keep the dish fresh. I like using glass or BPA-free plastic containers. They seal well and save space in the fridge. For freezing leftovers, use freezer-safe bags or containers. Remove as much air as you can. This prevents freezer burn. When you're ready to eat, thaw the dish overnight in the fridge. Reheat in the oven or microwave. Make sure the chicken reaches 165°F again for safety. In the fridge, your lemon herb chicken lasts about 3 to 4 days. If frozen, it can stay good for up to 3 months. Just remember to label your containers with the date. This way, you keep track of how long it's been stored. It takes about 25 to 30 minutes to cook lemon herb chicken. Preheat your oven to 425°F (220°C). The chicken is done when it reaches an internal temperature of 165°F (75°C). Always check with a meat thermometer for best results. If you cut the chicken, the juices should run clear. Yes, you can prepare this meal ahead of time. You can marinate the chicken and veggies the night before. Store them in the fridge until you’re ready to cook. This will enhance the flavors. You can also cook it in advance. Just cool it and store in an airtight container. It will last for about 3 days in the fridge. Lemon herb chicken pairs well with many sides. Here are some ideas: - Roasted potatoes for a hearty touch - A fresh garden salad with a light vinaigrette - Steamed rice or quinoa for a healthy grain - Grilled asparagus or green beans for a fresh crunch - Garlic bread for a comforting addition These sides will balance the flavors of the chicken and complete your meal. This blog post shared a simple, tasty recipe for lemon herb chicken. We covered the main ingredients like chicken, fresh veggies, and a flavorful marinade. I walked you through each step, from prep to baking. You now have tips to enhance flavors and variations to keep it interesting. Finally, we discussed storage to enjoy leftovers later. This dish is perfect for easy weeknight dinners. Try it out, and make it your own!$

Lemon Herb Chicken Sheet Pan

A delicious and easy sheet pan meal featuring chicken breasts and seasonal vegetables, all roasted with a zesty lemon herb marinade.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

4 pieces boneless, skinless chicken breasts
2 medium zucchinis, sliced into half-moons
1 piece red bell pepper, sliced into strips
1 cup cherry tomatoes, halved
3 tablespoons olive oil
2 pieces lemons, juiced
1 piece lemon, zested
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste salt
to taste pepper
for garnish fresh parsley

Instructions

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper to create a marinade.
Pat the chicken breasts dry with paper towels and place them on one side of the prepared baking sheet.
Drizzle half of the marinade over the chicken, ensuring they are well-coated.
In a separate bowl, combine the sliced zucchinis, red bell pepper, and cherry tomatoes. Pour the remaining marinade over the vegetables and toss to coat them evenly.
Spread the seasoned vegetables on the other side of the baking sheet, ensuring they are in a single layer for even roasting.
Place the sheet pan in the oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/75°C) and the vegetables are tender.
Once done, remove the sheet pan from the oven and let it rest for 5 minutes.
Garnish with fresh parsley before slicing the chicken and serving.

Notes

Feel free to substitute vegetables based on your preference.

Keyword chicken, easy dinner, herbs, lemon, sheet pan