Go Back
- 4 boneless, skinless chicken breasts - 2 lemons (1 for juice, 1 sliced) - 1 cup cherry tomatoes, halved - 1 bell pepper (any color), sliced - 1 red onion, cut into wedges For this dish, we use chicken breasts because they cook quickly. The lemons add bright flavor. The cherry tomatoes, bell pepper, and onion give color and taste. - 2 teaspoons dried oregano - 2 teaspoons dried thyme - 1 teaspoon paprika - Salt and pepper to taste Oregano and thyme bring a nice herb taste. Paprika adds warmth. Adjust salt and pepper to your liking. - 3 tablespoons olive oil - 4 cloves garlic, minced - Fresh parsley for garnish Olive oil keeps the chicken moist. Garlic adds depth. Fresh parsley makes the dish look bright and fresh. Prepping the marinade Start by gathering your ingredients. In a large bowl, mix together olive oil, juice from one lemon, minced garlic, oregano, thyme, paprika, salt, and pepper. This mix gives the chicken its zesty flavor. Marinating the chicken Add the chicken breasts to the bowl. Turn them to coat each piece well in the marinade. Let the chicken sit for at least 15 minutes. If you have time, marinate it for up to an hour. This extra time lets the flavors soak in more deeply. Arranging on the sheet pan While the chicken marinates, prepare your vegetables. In another bowl, toss cherry tomatoes, bell pepper slices, and red onion with olive oil, salt, and pepper. On a large sheet pan, place the marinated chicken in the center. Lay lemon slices around the chicken. Spread the vegetable mix evenly around the chicken. Roasting time and temperature Preheat your oven to 425°F (220°C). Roast the chicken and vegetables for about 25 to 30 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the vegetables are tender. Resting the chicken Once you take the sheet pan out of the oven, let the chicken rest for about 5 minutes. This helps keep the juices inside the meat. Garnishing before serving Before serving, sprinkle freshly chopped parsley over the chicken and vegetables. You can also add more lemon slices for a bright, fresh look. Enjoy this colorful and tasty dish! For the best flavor, marinate your chicken for at least 15 minutes. If you have more time, let it sit for up to 1 hour in the fridge. This allows the chicken to soak up all the zesty goodness. You can also add fresh herbs like basil or rosemary for more flavor. Mixing in a bit of honey can give a sweet twist too. Set your oven to 425°F (220°C) for a perfect roast. This high heat helps the chicken cook quickly and keeps it juicy. To ensure even cooking, spread the vegetables out well on the pan. This way, each piece gets nice heat and browning. Stir them around halfway through cooking for even better results. For a beautiful presentation, serve directly from the sheet pan. This adds a rustic touch. You can also transfer everything to a large platter. Garnish with extra lemon slices and fresh parsley. This makes the dish look bright and inviting. Pair it with a light salad or crusty bread for a complete meal. A chilled white wine complements the dish nicely, enhancing the lemony flavors. {{image_2}} You can change up the veggies in your sheet pan meal. Try adding: - Zucchini, sliced - Carrots, cut into sticks - Broccoli florets These swaps give you new flavors and textures. You can also mix up the marinade. Use different herbs like basil or cilantro. Try a splash of soy sauce for a twist. If you need gluten-free options, this meal is perfect. All the ingredients listed are gluten-free. To make it low-carb, skip the potatoes and add more low-carb veggies. You can prepare this meal ahead. Store marinated chicken in the fridge for up to 24 hours. Freeze the cooked meal for easy dinners later. Boost the flavor by adding more citrus. Try orange slices or limes. Fresh herbs like dill or rosemary can also work well. If you like heat, add red pepper flakes or a dash of hot sauce. Adjust the spice level to fit your taste. Experimenting with flavors makes this dish your own. After enjoying your delicious sheet-pan lemon herb chicken, you may have leftovers. To keep them fresh, store the chicken and veggies in an airtight container. This way, they stay moist and flavorful. Place the container in the fridge right after the meal. If you want to save them for later, freezing is a great option. Wrap the chicken and veggies tightly in plastic wrap or aluminum foil before placing them in a freezer bag. This helps prevent freezer burn. When it’s time to heat your leftovers, you have two choices: the oven or the microwave. I recommend using the oven for the best results. Preheat it to 350°F (175°C) and place the chicken on a baking sheet. Heat for about 15-20 minutes until warmed through. The microwave is faster, but it can dry out the chicken. If you use it, heat in short bursts of 30 seconds, checking often. To keep the chicken moist, add a small splash of water before microwaving. Store your leftovers in the fridge for up to 3 days. If you freeze them, they’re good for about 2-3 months. Always check for signs of spoilage before eating. Look for any off smells or changes in color. If the chicken feels slimy or the veggies look wilted, it’s best to toss them. Keeping an eye on your food helps ensure you enjoy safe and tasty meals. You should marinate the chicken for at least 15 minutes. This time allows the flavors to soak in. If you have more time, marinate for up to 1 hour in the fridge. The longer it sits, the more flavor it gets. Yes, you can use bone-in chicken. Just know it may take longer to cook. Make sure to adjust the cooking time to ensure it reaches 165°F (75°C) inside. If you don't have fresh herbs, dried herbs work well. Use one teaspoon of dried oregano or thyme for each tablespoon of fresh herbs. The flavor may not be as bright, but it will still taste great. Absolutely! This dish is perfect for meal prep. You can cook it all at once and divide it into portions. Store in airtight containers in the fridge for up to four days. Check the chicken's internal temperature with a meat thermometer. It should reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The juices should run clear, not pink. Yes, you can prepare it ahead of time. Marinate the chicken and chop the veggies. Keep everything in the fridge until you're ready to cook. Just remember to cook it the same day for the best taste. This recipe covers everything you need. It starts with fresh chicken, herbs, and veggies. You learn about spices, marinating, and roasting. Tips help enhance your meal. You can adjust flavors and storage methods for leftovers. Cooking is fun and rewarding. With a few changes, you make this dish your own. Now, you have the tools for a tasty dinner. Enjoy your cooking adventure!

Sheet-Pan Lemon Herb Chicken

Indulge in the fresh flavors of this Zesty Lemon Herb Chicken Delight! This easy, one-pan recipe combines juicy chicken breasts marinated in a zesty lemon and herb mix with colorful roasted veggies. Perfect for a quick weeknight dinner, it’s not only delicious but visually stunning too. Ready in just 45 minutes, you'll love how simple it is to impress your family and friends. Click through for the full recipe and start cooking this delightful dish today!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

2 lemons (1 for juice, 1 sliced)

3 tablespoons olive oil

4 cloves garlic, minced

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup cherry tomatoes, halved

1 bell pepper (any color), sliced

1 red onion, cut into wedges

Fresh parsley for garnish

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper to create a marinade.

      Add the chicken breasts to the marinade, turning to coat thoroughly. Let them marinate for at least 15 minutes (or up to 1 hour in the refrigerator for deeper flavor).

        While the chicken marinates, prepare the vegetables. In a separate bowl, toss the cherry tomatoes, bell pepper slices, and red onion wedges with a drizzle of olive oil, salt, and pepper.

          On a large sheet pan, arrange the marinated chicken breasts in the center. Lay out the lemon slices around the chicken, and then distribute the vegetable mixture evenly around the chicken.

            Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the vegetables are tender.

              Once cooked, remove the sheet pan from the oven and allow to rest for 5 minutes. Garnish with freshly chopped parsley before serving.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  - Presentation Tips: Serve directly from the sheet pan or transfer to a large serving platter, garnishing with additional lemon slices and parsley for a vibrant display.