Lemon Herb Chicken Sheet Pan Delight

$- 4 boneless, skinless chicken breasts - Sea salt and freshly ground black pepper - 3 tablespoons extra virgin olive oil - Juice of 2 fresh lemons - Zest of 1 lemon - 3 cloves garlic, finely minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, sliced into strips - 1 cup cherry tomatoes, halved For the Lemon Herb Chicken, you need fresh chicken breasts. They add great taste and stay juicy. You also need some sea salt and black pepper to season the chicken. The marinade is key. It includes olive oil, fresh lemon juice, and lemon zest. The garlic adds a nice kick. Oregano and thyme give it that classic herb flavor. Don’t forget the veggies! Zucchini, red bell pepper, and cherry tomatoes roast nicely. They soak up the marinade and taste amazing alongside the chicken. Gather these ingredients, and you are ready to make a tasty one-pan meal. Enjoy the vibrant flavors and fresh colors on your plate! {{ingredient_image_2}} First, preheat your oven to 425°F (220°C). This heat will make the chicken juicy and the veggies tender. For easy cleanup, line a large baking sheet with parchment paper. This step keeps the pan clean and helps the food cook evenly. In a small bowl, mix together 3 tablespoons of extra virgin olive oil, the juice of 2 fresh lemons, and the zest of 1 lemon. Add 3 cloves of minced garlic, 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme. Then, sprinkle in some sea salt and black pepper to taste. Whisk it all together until well combined. This marinade will add lots of flavor to your meal. Next, take your 4 boneless, skinless chicken breasts and pat them dry with paper towels. This helps them brown better. Place the chicken on one side of the baking sheet. Drizzle half of your marinade over the chicken, making sure each piece is well coated. In a separate bowl, combine 2 sliced zucchinis, 1 sliced red bell pepper, and 1 cup of halved cherry tomatoes. Pour the remaining marinade over the veggies and toss gently to coat them evenly. Spread the veggies on the other side of the baking sheet in a single layer. Now, place the baking sheet in the preheated oven. Roast for about 25-30 minutes. You want the chicken to reach an internal temperature of 165°F (75°C). The vegetables should be tender and lightly caramelized. Once done, take the sheet pan out and let it rest for 5 minutes. This waiting time allows the juices to settle, making each bite more flavorful. Finish off by sprinkling freshly chopped parsley over the dish for a fresh touch. Slice the chicken and enjoy it with the roasted veggies! To get the best flavor from your chicken, use a good marinade. Start by mixing olive oil, lemon juice, zest, garlic, oregano, and thyme. This blend adds taste and moisture. Let the chicken soak in the marinade for at least 30 minutes. If you can, marinate it overnight. This helps the chicken soak up the flavors deeply. Roasting is simple but needs care. First, preheat your oven to 425°F (220°C). This high heat makes the chicken golden and the veggies crispy. Spread the chicken and vegetables out on the sheet pan. Don’t crowd them. Leave space for air to flow. This helps everything cook evenly. Check the chicken’s internal temperature after 25 minutes. It should reach 165°F (75°C). Serving is key to a great meal. Use warm plates to keep food hot. Arrange the chicken slices on top of the colorful veggies. This makes the dish pop. Add a sprinkle of fresh parsley for color. You can also add lemon wedges on the side. This adds a fresh touch and looks lovely on the table. Pro Tips Marinate for Extra Flavor: Allow the chicken to marinate for at least 30 minutes or even overnight in the fridge for deeper flavor absorption. Use Seasonal Vegetables: Feel free to swap in your favorite seasonal vegetables for a personalized touch; options like asparagus or broccoli work beautifully. Check for Doneness: Always use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safety and optimal juiciness. Make it a Complete Meal: Serve with a side of quinoa or brown rice to turn this dish into a wholesome, balanced meal. {{image_4}} You can change the veggies in this dish for fun. Try using broccoli, asparagus, or carrots. Each option brings a new flavor and texture. Just remember to cut them into similar sizes. This way, they cook evenly with the chicken. Feel free to switch up the herbs too. Instead of oregano and thyme, use rosemary or basil. If you enjoy a spicy kick, add red pepper flakes. You can even use fresh herbs if you have them. Just chop them finely and mix them into the marinade. If you want a low-carb meal, skip the tomatoes and bell peppers. Add more zucchini or cauliflower instead. This keeps the dish light and healthy. Use chicken thighs for added flavor and fat. They are juicy and perfect for a keto diet. After enjoying your Lemon Herb Chicken, store any leftovers in an airtight container. This helps keep the chicken moist and the veggies fresh. Let the dish cool to room temperature before sealing it. You can keep it in the fridge for up to three days. If you want to save it longer, freezing is a great option. To reheat, use your oven for best results. Preheat the oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes or until warm. You can also use a microwave, but this may make the chicken less juicy. If you plan to freeze your Lemon Herb Chicken, slice the chicken first. This allows it to thaw and heat evenly. Use freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When ready to enjoy, thaw in the fridge overnight before reheating. Cook the chicken for 25-30 minutes at 425°F (220°C). Use a meat thermometer to check. The chicken should reach an internal temperature of 165°F (75°C) to be safe to eat. The time may vary based on thickness, so check it to avoid overcooking. Enjoy juicy chicken every time with this simple timing. Yes, you can use bone-in chicken for this recipe. Just know it may need more time to cook. Bone-in pieces usually require an extra 10-15 minutes compared to boneless breasts. Ensure the internal temperature still reaches 165°F (75°C). The bone adds flavor and moisture, making it a tasty option. Lemon Herb Chicken pairs well with many sides. Here are some ideas: - Rice or quinoa for a hearty base - A fresh garden salad for crunch - Garlic bread for a warm touch - Roasted potatoes for added flavor - Steamed green beans for a healthy option These sides will balance the meal and enhance the lemon and herb flavors. Feel free to mix and match! This blog post covered the key steps to make Lemon Herb Chicken. You learned about the main ingredients, how to create a tasty marinade, and the best veggies to pair. I shared tips to boost flavor, perfect roasting methods, and great serving ideas. Cooking should be fun and tasty. Use these tips to try your own twists. Enjoy your meal prep and share this delicious dish with friends and family!$

Lemon Herb Chicken Sheet Pan Delight

A flavorful and easy sheet pan meal featuring marinated chicken breasts and roasted vegetables.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine American

Servings 4

Calories 350 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 extra virgin olive oil
2 pieces fresh lemons, juiced
1 piece lemon, zested
3 cloves garlic, finely minced
1 teaspoon dried oregano
1 teaspoon dried thyme
to taste sea salt and freshly ground black pepper
for garnish fresh parsley, chopped

Instructions

Begin by preheating your oven to 425°F (220°C). For easy cleanup, line a large baking sheet with parchment paper.
In a small mixing bowl, combine the olive oil, fresh lemon juice, lemon zest, minced garlic, oregano, thyme, sea salt, and black pepper. Whisk them together until well blended to create a flavorful marinade.
Using paper towels, pat the chicken breasts dry to ensure a good sear. Place them in a single layer on one side of the prepared baking sheet.
Drizzle half of the homemade marinade over the chicken breasts, making sure each piece is thoroughly coated for maximum flavor.
In a separate mixing bowl, combine the sliced zucchinis, red bell pepper strips, and halved cherry tomatoes. Pour the remaining marinade over the veggies and toss them gently until they are evenly coated.
Spread the marinated vegetables onto the empty side of the baking sheet, arranging them into a single layer to facilitate even roasting.
Transfer the baking sheet to the preheated oven and roast for 25-30 minutes. The chicken should be fully cooked (internal temperature should reach 165°F/75°C), and the vegetables should be tender and slightly caramelized.
Once cooked, carefully remove the sheet pan from the oven. Allow it to rest for about 5 minutes to let the juices settle.
Before serving, sprinkle freshly chopped parsley over the dish for a pop of color and freshness. Slice the chicken and serve it alongside the roasted vegetables.

Notes

For an elegant touch, serve each portion on a warm plate, arranging the chicken slices on top of a vibrant bed of vegetables, and garnish with additional lemon wedges for an inviting presentation.

Keyword chicken, easy dinner, healthy, sheet pan