Are you ready for a quick, tasty meal? This Sheet-Pan Lemon Herb Chicken with Roasted Veggies is just what you need! With fresh flavors and just one pan to clean, cooking this dish will be a breeze. In this post, I'll guide you through the easy steps and share useful tips. Let’s dive into this simple recipe that will impress your family and friends!
Ingredients
Main Ingredients
- 4 boneless, skinless chicken breasts
- 2 large zucchinis, sliced
- 1 bell pepper (any color), chopped
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 1 lemon (zest and juice)
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
This dish shines with its bright flavors. The chicken and veggies team up for a tasty meal. The lemon adds a nice zing, while the herbs bring warmth. Each bite is a delight!
Recommended Kitchen Tools
- Baking sheet
- Parchment paper
- Small and large bowls
Having the right tools makes cooking easier. A baking sheet helps the chicken and veggies roast evenly. Parchment paper keeps everything from sticking. Use small bowls for mixing and larger ones for tossing.
Suggested Garnishes
- Fresh parsley
- Lemon wedges
Garnishes add a pop of color and flavor. Fresh parsley brings a touch of green. Lemon wedges let you add more zest at the table. These simple touches elevate your dish!
Step-by-Step Instructions
Preheat and Prepare the Baking Sheet
First, preheat your oven to 425°F (220°C). This high heat helps the chicken cook well and the veggies get nice and tender. Next, line a large baking sheet with parchment paper. This will keep the food from sticking and make for easy cleanup.
Prepare the Marinade
In a small bowl, mix together three tablespoons of olive oil, the zest and juice of one lemon, two teaspoons of dried oregano, one teaspoon of garlic powder, and one teaspoon of paprika. Add salt and pepper to taste. This marinade gives the chicken and veggies a bright, fresh flavor that really shines.
Assemble the Dish
Now, place the four chicken breasts on one side of the prepared baking sheet. Pour half of the marinade over the chicken. Make sure to coat them evenly. In a large bowl, combine two sliced zucchinis, one chopped bell pepper, one cut red onion, and one cup of cherry tomatoes. Drizzle the remaining marinade over the veggies. Toss them well to coat.
Spread the seasoned veggies on the other side of the baking sheet in a single layer. This helps everything cook evenly.
Baking Time
Bake the dish in your preheated oven for 25 to 30 minutes. Check the chicken for doneness. It should reach an internal temperature of 165°F. The veggies should be tender and slightly caramelized. Once done, take it out and let it rest for five minutes before serving. This helps the juices settle in the chicken, making it juicy and tasty.
Tips & Tricks
Ensuring Perfectly Cooked Chicken
To cook chicken just right, aim for a safe internal temperature of 165°F. Use a meat thermometer to check this. After baking, let the chicken rest for 5 minutes. This helps keep it juicy and tender.
Tips for Tender Vegetables
To keep veggies tender, avoid overcooking. Bake them for 25-30 minutes, just until they are soft and slightly caramelized. Choose colorful veggies like bell peppers, zucchini, and cherry tomatoes for great flavor and texture.
Storing Leftovers
To keep leftovers fresh, cool them down first. Place the chicken and veggies in airtight containers. Store in the fridge for up to 3 days. Heat them in the oven or microwave for a quick meal later.
Variations
Different Protein Options
You can use other proteins instead of chicken. Turkey works well in this dish. It has a mild flavor and cooks similarly. For a plant-based option, try tofu. Press it first to remove excess water. Then, cut it into cubes and marinate just like the chicken.
Vegetable Substitutes
Feel free to swap out the veggies based on what you like. Seasonal veggies are great here. Carrots, broccoli, or asparagus are all good choices. You can even use sweet potatoes for a hearty twist. Just remember to cut them into small pieces for even cooking.
Flavor Tweaks
You can change the herbs and spices to suit your taste. Try adding fresh basil or thyme for a different flavor. You can also use cumin or chili powder for a spicy kick. Experimenting with flavors can make this dish your own.
Storage Info
Refrigeration
You can store the sheet-pan lemon herb chicken in the fridge for up to three days. Keep it in an airtight container to keep it fresh. This dish tastes great even as leftovers!
Freezing Instructions
If you want to freeze leftovers, let them cool first. Place the chicken and veggies in a freezer-safe bag or container. Make sure to remove as much air as possible. You can freeze them for up to three months. When you’re ready to eat, thaw in the fridge overnight.
Reheating Tips
To reheat, I recommend using an oven. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes or until warm. You can also use a microwave, but the oven keeps the chicken juicy and the veggies crispy. Enjoy your meal!
FAQs
How long does sheet-pan lemon herb chicken last in the fridge?
Sheet-pan lemon herb chicken lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. You can enjoy the flavors for several meals.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time. Prepare the chicken and veggies, then marinate them a few hours before cooking. For best results, keep them in the fridge until you’re ready to bake. This allows the flavors to deepen.
What can I serve with sheet-pan lemon herb chicken?
You can serve this dish with many sides. Here are some ideas:
- Rice or quinoa for a filling base
- A simple green salad for freshness
- Crusty bread to soak up the juices
- Mashed potatoes for a comforting touch
Can I use other cuts of chicken for this recipe?
Absolutely! You can use different cuts of chicken. Thighs or drumsticks work well. Just adjust the cooking time. Bone-in cuts might take a bit longer to cook, so check their internal temperature. Always aim for 165°F for safe eating.
This recipe for sheet-pan lemon herb chicken is simple and tasty. We covered key ingredients, tools, and garnishes. You learned how to prepare and bake your meal perfectly. Remember to check the chicken's internal temperature and let it rest. Explore variations with different proteins and veggies to suit your taste. Follow my storing tips to enjoy leftovers later. This dish is a great option for busy nights, providing flavor and ease. Try it today, and make your meals both fun and nutritious!
