Sheet Pan Lemon Garlic Chicken & Veggies
This easy sheet pan supper is a weeknight win—everything cooks on one pan, which means less mess, less stress, and more flavor!
Ingredients
For the veggies:
- 4-5 cups broccoli florets, break larger ones into bite-sized pieces
- 1 (12-ounce) bag green beans
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Olive oil spray
For the marinade & chicken:
- ¼ cup olive oil or avocado oil
- 3 tablespoons lemon juice
- 1 tablespoon Italian seasoning
- 4-5 garlic cloves, minced (or 2-3 tsp garlic powder)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 4 boneless, skinless medium chicken breasts , ~6 ounces each
Instructions
Prepare Vegetables
- Preheat your oven to 400°F and mist a large baking sheet with nonstick spray.
- Spread broccoli and green beans in a single layer on the sheet. Mist the veggies with olive oil spray, then sprinkle with ½ tsp salt and ½ tsp black pepper. Roast in the oven for 15 minutes.
Make the Marinade & Prep the Chicken
- While the veggies are roasting, whisk together the olive oil, lemon juice, Italian seasoning, garlic, 1 tsp salt, and 1 tsp black pepper in a bowl. Add the chicken breasts, tossing to coat. Let them marinate while the veggies finish roasting.
- After 15 minutes, remove the veggies from the oven. Push the veggies to the sides of the pan, clearing 4 spaces for the chicken. Lay the chicken breasts directly onto the hot pan to get a nice sear. Pour any extra marinade evenly over the chicken pieces
- Return the pan to the oven and bake for another 15 minutes, or until the chicken reaches an internal temp of 165°F at its thickest part. Remove from oven and garnish with optional fresh herbs (like parsley or basil).
Notes
Storage:
• Store leftovers in an airtight container in the fridge for up to 3 days. Warm in the oven at 350°F for 10 minutes or microwave for 1-2 minutes.
Variations:
• Use whatever you have on hand—cauliflower, zucchini, bell peppers, etc—just aim for veggies that roast well at 400°F and finish around the 30-minute mark!
• Add ¼ tsp red pepper flakes or a squirt of sriracha sauce to the marinade for a little heat.
Nutrition Information per serving
Calories: 320Carbohydrates: 14gProtein: 30gTotal Fat: 18g— Unsaturated Fat: 15.5g— Saturated Fat: 2.5gCholesterol: 85mgSodium: 500mgPotassium: 858mgFiber: 4gTotal Sugar: 4g— Natural Sugar: 4g— Added Sugar: 0gVitamin A: 2753IUVitamin C: 82mgIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.