Healthy Easy Sheet Pan Chicken (Printable)

Wholesome sheet pan dinner featuring juicy chicken and spring vegetables for a quick, flavorful meal.

# 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 and Dressing

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

# How-To Steps:

01 - Preheat the 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 the chicken breasts on the prepared sheet pan. Brush both sides of the chicken with half of the marinade.
04 - In a large bowl, toss all vegetables with the remaining marinade until evenly coated.
05 - Scatter the coated 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 the 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.

# Top Tips:

01 -
  • Everything cooks on one pan, which means minimal cleanup and maximum time to actually enjoy your meal with people you care about.
  • The lemon-herb marinade is so simple but transforms ordinary chicken into something that tastes like you spent hours in the kitchen.
  • It's naturally gluten-free and low-carb, so you can serve it to almost anyone without making them feel like they're eating something "different."
02 -
  • Don't skip the resting period for the chicken—those five minutes make the difference between juicy and disappointing.
  • If your vegetables look like they're browning too fast, tent the pan loosely with foil for the first 15 minutes, then uncover to let them caramelize.
03 -
  • Pat your chicken completely dry before seasoning so the marinade adheres instead of slipping off.
  • Arrange vegetables so nothing overlaps; they need direct contact with the hot pan to develop color and caramelization.
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