Here is a detailed recipe for a Sheet-Pan Lemon Garlic Chicken & Roasted Veggies, perfect for a quick, healthy, and flavorful meal.
Sheet-Pan Lemon Garlic Chicken & Roasted Veggies
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 large head of broccoli, cut into florets
- 1 large red bell pepper, cut into 1-inch pieces
- 1 small red onion, cut into wedges
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- Lemon wedges, for serving
- Fresh parsley, chopped, for serving
Instructions:
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or a silicone baking mat.
- Combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl. This is your lemon garlic marinade.
- Place the chicken pieces, broccoli florets, red bell pepper, and red onion on the prepared sheet pan.
- Pour the marinade over the chicken and vegetables. Use your hands or a spoon to toss everything together until evenly coated.
- Spread the mixture out in a single layer on the sheet pan. This ensures everything roasts evenly.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender. The chicken should reach an internal temperature of 165°F (74°C).
- Serve immediately, garnished with lemon wedges and fresh parsley.
Tips for Success:
- Feel free to swap out the vegetables for your favorites! Zucchini, Brussels sprouts, carrots, and sweet potatoes all work well in this dish.
- If you use chicken thighs, you may need to bake them for a few minutes longer.
- For extra crispy vegetables, don’t overcrowd the sheet pan. If necessary, use two sheet pans.
- This dish is perfect for meal prep. The chicken and vegetables can be marinated in advance and then roasted when you’re ready to eat.
Enjoy this delicious and easy one-pan meal!
