Healthy Easy Sheet Pan Chicken (Printable)

Juicy chicken paired with fresh spring vegetables for a quick, wholesome dinner.

# What You 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

# Steps:

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, dried oregano, dried thyme, salt, and black pepper until well combined.
03 - Arrange chicken breasts on the prepared sheet pan. Brush both sides of each breast with half of the prepared marinade.
04 - In a large bowl, toss all prepared vegetables with the remaining marinade until evenly coated.
05 - Scatter the marinated vegetables around the chicken on the sheet pan in a single layer, ensuring even distribution.
06 - Roast in the preheated oven for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
07 - Remove from oven and let chicken rest for 5 minutes. Garnish with fresh chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks together, so you get tender chicken and caramelized vegetables in one glorious tray.
  • The lemon-herb marinade is so simple it feels like cheating—five minutes of whisking transforms the whole dish.
  • Cleanup is genuinely minimal, which means you're actually relaxed after dinner instead of standing at the sink.
02 -
  • Don't skip the resting step—I learned this the hard way by cutting into a chicken immediately and watching all the juices run onto the pan instead of staying in the meat.
  • If your vegetables are particularly large, chop them smaller than you think necessary because they won't shrink as much as you'd expect during roasting.
03 -
  • Buy chicken breasts that are roughly the same size and thickness so they finish cooking at exactly the same moment—nothing worse than a perfectly cooked vegetable tray with overcooked chicken.
  • If your kitchen runs cool or your oven cooks unevenly, rotate the pan halfway through roasting so the side closest to the heating element doesn't brown too aggressively.
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