Healthy Easy Sheet Pan Chicken (Printable)

Juicy chicken roasted with a medley of fresh spring vegetables on one pan for easy, wholesome dining.

# Components:

→ 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 - 1/2 teaspoon dried thyme
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon black pepper

→ Garnish

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

# Steps:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
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 marinade.
04 - In a large bowl, toss all vegetables with the remaining marinade until evenly coated.
05 - Scatter the marinated vegetables around the chicken on the sheet pan in a single layer, spacing them for even cooking.
06 - Place in preheated oven and roast for 25-30 minutes, or until chicken reaches 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 Advice:

01 -
  • One-pan simplicity means less time cooking and cleaning
  • Packed with lean protein and nutrient-rich spring vegetables
  • Naturally gluten-free and low-carb, perfect for various dietary needs
  • Ready in just 45 minutes from start to finish
  • The lemon-herb marinade adds bright, fresh flavor without heavy sauces
  • Easily customizable with your favorite seasonal vegetables
02 -
  • Use a meat thermometer to ensure chicken reaches exactly 165°F internal temperature—overcooked chicken becomes dry
  • Let the chicken rest for 5 minutes after cooking to allow juices to redistribute throughout the meat
  • Prep your vegetables ahead of time and store them in an airtight container for even faster weeknight cooking
  • Line your sheet pan with parchment paper for the easiest cleanup
  • If vegetables are browning too quickly, tent the pan loosely with foil during the last 10 minutes of cooking
  • Double-check that your Dijon mustard is gluten-free if serving to those with celiac disease or gluten sensitivity
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