Healthy Easy Sheet Pan Chicken (Printable Version)

Juicy chicken roasted with fresh spring vegetables on a sheet pan for an easy wholesome meal.

# Ingredient List:

→ 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 - ½ teaspoon dried thyme
15 - ½ teaspoon salt
16 - ¼ teaspoon black pepper

→ Garnish

17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges for serving

# How to Make:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, honey, oregano, 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, combine all prepared vegetables and toss with the remaining marinade until evenly coated.
05 - Scatter the marinated vegetables around the chicken on the sheet pan in a single layer, distributing them evenly.
06 - Place 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. Garnish with fresh parsley and serve with lemon wedges if desired.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time to actually relax after dinner.
  • The lemon-herb marinade keeps the chicken impossibly juicy while the vegetables caramelize just enough to taste almost sweet.
  • It's naturally gluten-free and low-carb, but tastes indulgent enough that you won't feel like you're eating "healthy food."
02 -
  • Don't skip the resting period for the chicken, even though five minutes feels short; it's the difference between dry chicken and tender, juicy chicken.
  • Uniform vegetable sizing matters more than you'd think—pieces that are roughly the same size cook at the same rate, preventing some from getting mushy while others stay raw.
03 -
  • If your chicken breasts are particularly thick, butterfly them or pound them gently to even thickness so they cook evenly without the edges drying out.
  • Don't wash your vegetables right before cooking; any extra moisture on them will steam rather than roast, so pat them dry with a kitchen towel first.
Go Back