Sheet Pan Lemon Herb Chicken and Veggies

Looking for a simple and delicious dinner recipe that will make your taste buds sing? Look no further than this Sheet Pan Lemon Herb Chicken and Veggies! This dish is packed with fresh flavors and is perfect for a quick weeknight meal the whole family will love.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 pound baby red potatoes, quartered
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F.
2. In a small bowl, mix together olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper.
3. Place chicken breasts on a sheet pan and coat with half of the marinade mixture.
4. In a separate bowl, toss potatoes, bell peppers, and onions with the remaining marinade.
5. Spread veggies around the chicken on the sheet pan.
6. Roast in the oven for 25-30 minutes or until the chicken is cooked through and veggies are tender.
7. Serve hot and enjoy!

Popular questions:

• Can I use chicken thighs instead of chicken breasts?

Yes, you can swap chicken thighs for chicken breasts in this recipe. Just adjust the cooking time accordingly.

• Can I use dried herbs instead of fresh?

While fresh herbs are recommended for maximum flavor, you can substitute dried herbs. Use 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

• Can I add other vegetables to the sheet pan?

Feel free to customize this recipe with your favorite vegetables like zucchini, carrots, or cherry tomatoes.

• How do I know when the chicken is cooked through?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F.

• Can I marinate the chicken and veggies ahead of time?

Yes, you can marinate the chicken and veggies for up to 24 hours before cooking for even more flavor.

Helpful tips:

• For extra zest, add lemon zest to the marinade.
• Drizzle with a balsamic glaze before serving for added sweetness.
• Make a double batch and use leftovers for meal prep throughout the week.
• Serve with a side of quinoa or brown rice for a complete meal.
• Add a sprinkle of feta or Parmesan cheese on top before serving.

Expert Secrets:

• Let the chicken rest for a few minutes after cooking to ensure juices redistribute, resulting in a juicy chicken.
• Use a rimmed sheet pan to prevent any juices from spilling in the oven.
• Cut potatoes into uniform sizes for even cooking.
• Preheat the sheet pan in the oven before adding chicken and veggies for a crispier result.
• Adjust seasoning to your taste preferences by adding more or less herbs and spices.