Sheet Pan Chicken and Veggies is the answer to your weeknight meal dilemmas! Healthy chicken breast, vegetables, and potatoes are covered in a garlic-herb marinade, and roasted to perfection. This one pan meal is a breeze!
Whisk the marinade ingredients together in a small bowl.
2 lemons lemon juice, 1 ½ tsp fresh thyme, 2 cloves garlic, 1 pinch salt and pepper, 3 tbsp olive oil
Add the chicken and half of the marinade to a large bowl and toss to evenly coat. Let the chicken marinate for at least 15 minutes.
1 ½ lbs boneless skinless chicken breasts
Spread the potatoes and chicken out on a large baking sheet. Season the potatoes with salt and pepper. Pour 1 tablespoon of the remaining marinade over the potatoes and toss with your hands to coat.
1 lb golden potatoes
Roast the potatoes and chicken for 15 minutes. Make room on the sheet pan and add the tomatoes and asparagus. Season with salt and pepper, and 2 tablespoons of the remaining marinade, and toss to coat.
1 lb asparagus, 1 pint grape tomatoes
Return the sheet pan to the oven and roast for another 8-10 minutes. Then, broil for 2-3 minutes until the chicken is cooked through and the edges of the veggies are golden brown.
Plate the chicken and vegetables and finish with a squeeze of lemon juice over the top, a sprinkling of fresh thyme, and/or a drizzle of olive oil or any remaining marinade.
1 lemon, fresh thyme
Be sure to fully preheat the oven for best results.
Swap out the veggies as needed, and use whatever you have on hand.
Make sure you give the potatoes and chicken the extra time in the oven before adding the veggies, so that they cook all the way through.
For an extra kick of garlic, place garlic gloves in the pan with the chicken and vegetables to roast.
Store leftovers in an airtight container, in the fridge, up to 3 days.
To freeze, let food cool completely, place in freezer-safe containers, and freeze up to 2 months.