Healthy Easy Sheet Pan Chicken (Printable)

Juicy chicken and spring vegetables roasted together for a vibrant, healthy weeknight meal.

# 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 - 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)

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
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 chicken 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 breasts on the sheet pan in a single layer, ensuring even distribution.
06 - Place sheet pan in preheated oven and roast 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 before slicing. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • One pan means you can actually relax instead of juggling five different pots and pans like some kind of kitchen acrobat.
  • The chicken comes out so juicy you'll wonder why you ever baked it any other way, and the vegetables get caramelized edges that taste like the best part of roasted everything.
  • It's naturally gluten-free and lower in carbs, so you can serve it guilt-free without anyone feeling like they're eating "diet food."
02 -
  • Don't crowd your vegetables—I learned this the hard way when I piled everything in a heap and ended up with steamed vegetables instead of roasted ones; give them space and they'll reward you with caramelization.
  • Check your chicken at 25 minutes because ovens vary wildly, and dry chicken is the one thing that can derail an otherwise perfect dinner.
03 -
  • Room temperature chicken cooks more evenly than cold chicken straight from the fridge, so pull it out 10 minutes before you start prepping if you can remember.
  • The parchment paper isn't just for laziness—it actually helps everything cook more evenly by distributing heat, plus it makes cleanup feel like you barely cooked at all.
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