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 marinade ingredients together in a small bowl.
2 lemons lemon juice, 1 ½ teaspoons fresh thyme, 2 cloves garlic, 1 pinch salt and pepper, 3 tablespoons olive oil
Add chicken and half of the marinade to a large bowl, toss to evenly coat. Let the chicken marinate for at least 15 minutes.
1 ½ pounds boneless skinless chicken breasts
Spread out potatoes and marinated chicken 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 pound golden potatoes
Roast potatoes and chicken for 15 minutes.
Make room on the sheet pan, and add tomatoes and asparagus. Season with salt and pepper and 2 tablespoons of the remaining marinade, and toss to coat.
1 pound 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
Notes
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 cloves in the pan with the chicken and vegetables to roast.
Storage: Store herb chicken and veggies in an airtight container in the refrigerator for 3 days, or freeze for 3 months.