Name: Sheet Pan Lemon Chicken & Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 boneless, skinless chicken breasts (600–700 g); 2 cups broccoli florets (150 g); 2 medium carrots, sliced (150 g); 1 red bell pepper (120 g); 1 zucchini (150 g); 1 red onion (150 g); 3 tablespoons olive oil (45 ml); Juice of 2 lemons (60 ml); Zest of 1 lemon; 4 garlic cloves (12 g); 1 teaspoon salt (5 g); ½ teaspoon black pepper (2 g); 1 teaspoon oregano (2 g); 1 teaspoon thyme (2 g); ½ teaspoon paprika (1 g)

Description

A bright and flavorful one-pan meal featuring tender chicken and roasted vegetables infused with lemon and herbs.

Ingredients

Scale

4 boneless, skinless chicken breasts (600–700 g)

2 cups broccoli florets (150 g)

2 medium carrots, sliced (150 g)

1 red bell pepper (120 g)

1 zucchini (150 g)

1 red onion (150 g)

3 tablespoons olive oil (45 ml)

Juice of 2 lemons (60 ml)

Zest of 1 lemon

4 garlic cloves (12 g)

1 teaspoon salt (5 g)

½ teaspoon black pepper (2 g)

1 teaspoon oregano (2 g)

1 teaspoon thyme (2 g)

½ teaspoon paprika (1 g)

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Instructions

Preheat oven to 200°C (400°F).

Mix olive oil, lemon juice, zest, garlic, and spices.

Coat chicken with marinade and let sit for 10–15 minutes.

Toss vegetables with oil and seasoning.

Arrange everything on a sheet pan.

Bake for 25–30 minutes until chicken is cooked through.

Rest briefly, then serve with extra lemon juice.

Notes

Cut vegetables evenly for consistent cooking.

Do not overcrowd the pan.

Let chicken rest before serving for best texture.

Prep Time: 15 minutes
Cook Time: 30 minutes