Healthy Easy Sheet Pan Chicken (Printer-friendly)

Juicy chicken paired with fresh spring vegetables roasted together for a quick, wholesome dinner.

# What You'll Need:

→ Protein

01 - 4 boneless, skinless chicken breasts, approximately 1.5 pounds

→ 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 extra virgin 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 for serving

# How To Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
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 generously with half of the prepared marinade.
04 - In a large mixing bowl, combine all prepared vegetables and toss with the remaining marinade until evenly coated.
05 - Distribute the marinated vegetables around the chicken breasts in a single even layer on the sheet pan.
06 - Roast in the preheated 425°F oven for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
07 - Remove from oven and allow chicken to rest for 5 minutes before slicing. Transfer to serving platter and garnish with fresh chopped parsley.
08 - Plate individual portions and serve with lemon wedges on the side if desired.

# Expert Tips:

01 -
  • Everything cooks on one sheet pan, which means minimal cleanup and maximum peace of mind on busy nights.
  • The vegetables caramelize and soften while the chicken stays juicy, creating this unexpected balance where nobody feels like they're eating separate components.
  • It's genuinely flexible—swap vegetables, add feta, toss in whatever your garden or market haul dictates without throwing off the timing.
02 -
  • Don't rotate the pan halfway through cooking—resist the urge to fuss, because those five or ten extra minutes of undisturbed heat is what creates caramelization on the vegetable bottoms and keeps the chicken from drying out.
  • Pat your chicken breasts dry before arranging them, because any excess moisture becomes steam instead of browning, and steam is the enemy of juicy chicken on a sheet pan.
03 -
  • Get your sheet pan and all your ingredients prepped before the oven even finishes preheating—this is when the process feels calm instead of rushed, and everything goes together smoothly.
  • If your sheet pan has a dark surface, reduce the oven temperature to 400°F to prevent the vegetable bottoms from burning before the chicken finishes cooking.
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