Healthy Easy Sheet Pan Chicken (Print)

Juicy chicken roasted with fresh spring vegetables on a single pan for simple, wholesome dinners.

# Ingredients:

→ Protein

01 - 4 boneless, skinless chicken breasts (approximately 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 - 0.5 teaspoon dried thyme
15 - 0.5 teaspoon salt
16 - 0.25 teaspoon black pepper

→ Garnish

17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges (optional)

# Instructions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - Whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, oregano, thyme, salt, and black pepper in a small bowl until well combined.
03 - Arrange chicken breasts on the prepared sheet pan. Brush both sides generously with half of the marinade mixture.
04 - Combine all prepared vegetables in a large bowl. Toss with the remaining marinade until evenly coated.
05 - Scatter marinated vegetables around the chicken breasts in a single even layer on the sheet pan.
06 - Roast in the preheated oven for 25 to 30 minutes 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 parsley and serve with lemon wedges if desired.

# Pro Tips:

01 -
  • Everything cooks in one pan, which means minimal cleanup and maximum time to actually enjoy your meal.
  • The chicken stays incredibly juicy because it roasts gently alongside vegetables that release their own moisture.
  • Fresh spring vegetables taste like sunshine, and roasting brings out their natural sweetness in a way that feels almost indulgent.
02 -
  • Don't skip the resting period for the chicken, no matter how hungry you are; five minutes of patience makes the difference between dry chicken and juicy chicken.
  • If your vegetables are larger than mine or cut thicker, add a few extra minutes to the cooking time rather than trying to rush it by increasing the temperature.
03 -
  • Pat your chicken breasts dry with paper towels before seasoning—this helps the marinade adhere better and encourages browning.
  • Cut all your vegetables roughly the same size so they finish cooking at the same time, avoiding a situation where some pieces are crunchy and others are falling apart.
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