Healthy Easy Sheet Pan Chicken (Printable)

A vibrant sheet pan dinner with chicken and spring vegetables, ready in under an hour.

# 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 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 prepared 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.
06 - Roast in the preheated oven for 25 to 30 minutes, or 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 -
  • Dinner comes together in 45 minutes with practically zero stress, and your kitchen stays mostly clean because everything happens on one pan.
  • The chicken stays juicy while the vegetables caramelize just enough to taste almost like they're roasted in butter, though it's really just olive oil and lemon doing the magic.
  • You feel genuinely good about what you're eating, no guilt, no skipping meals—just real food that tastes exciting.
02 -
  • Don't skip the rest time—five minutes seems short, but it lets the chicken retain its juices instead of running all over the plate the moment you cut into it.
  • If your vegetables are significantly larger or you're using something like baby potatoes, add five minutes to the roasting time or they'll cook slower than the chicken and throw off your whole timing.
03 -
  • Pat your chicken breasts dry before marinating so the coating actually adheres instead of sliding off, and if they're noticeably different thicknesses, spend 30 seconds gently pounding the thicker one to even them out.
  • Chop and marinate your vegetables while the oven preheats so you're truly hands-on for only about 15 minutes total, making this genuinely fast on a weeknight when you're already exhausted.
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