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To make this dish, you need a few key items. Here’s what you’ll need: - 4 boneless, skinless chicken breasts - 3 tablespoons olive oil - 2 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 teaspoon paprika - Salt and pepper to taste - 1 lemon, sliced These main items give you the juicy chicken you want. Seasoning makes the chicken shine. Here are the important ones: - Fresh rosemary - Fresh thyme - Paprika - Salt and pepper These seasonings bring out the best flavor in the chicken. You want colorful veggies to go with your chicken. Try these: - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced (any color) These veggies add flavor and nutrients. They also look great on the plate! {{ingredient_image_1}} Start by gathering all your ingredients. You need: - 4 boneless, skinless chicken breasts - 3 tablespoons olive oil - 2 cloves garlic, minced - 1 tablespoon fresh rosemary, chopped - 1 tablespoon fresh thyme, chopped - 1 teaspoon paprika - Salt and pepper to taste - 1 lemon, sliced - 1 cup cherry tomatoes, halved - 1 bell pepper, sliced (any color) - Fresh parsley for garnish (optional) Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. This step helps with easy cleanup later. In a small bowl, whisk together the olive oil, minced garlic, and herbs. Add paprika, salt, and pepper to the mix. This oil will infuse the chicken with great flavor. Place the chicken breasts on the baking sheet. Brush both sides with the herb-infused oil. Make sure each piece is well coated. Next, arrange the lemon slices, cherry tomatoes, and bell pepper around the chicken. This adds color and taste to the dish. Drizzle any leftover oil over the veggies for extra flavor. Now, it's time to bake! Place the baking sheet in the oven. Bake for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C). It should look golden brown. After baking, let the chicken rest for a few minutes. This helps keep it juicy. If you like, you can garnish it with fresh parsley before serving. Enjoy your meal! To keep your chicken breasts juicy, start with good quality meat. Use boneless, skinless chicken breasts for even cooking. The olive oil and herbs help lock in moisture. Brush both sides of the chicken well with the herb-infused oil. After baking, let the chicken rest for a few minutes. This rest time allows the juices to settle, making each bite tender and flavorful. Baking chicken at 425°F (220°C) is key for a crispy outside and juicy inside. Bake the chicken for 25-30 minutes. Use a meat thermometer to check for doneness. The chicken should reach 165°F (74°C). If you have larger breasts, you may need to bake longer. Always check that the meat is not pink in the center. For a complete meal, serve your chicken with fresh veggies like bell peppers and tomatoes. A large platter is perfect for presentation. Drizzle extra olive oil and a squeeze of lemon juice over everything. This adds brightness and flavor. You can also pair it with rice or quinoa for a hearty side. Don't forget to sprinkle fresh parsley for a pop of color! Pro Tips Marinate for Extra Flavor: If time allows, marinate the chicken in the herb-infused oil mixture for 30 minutes to several hours before baking. This enhances the flavor and tenderness of the meat. Customize Your Vegetables: Feel free to use seasonal vegetables like zucchini, asparagus, or carrots. This dish is versatile, and swapping out ingredients can bring new flavors to the table. Check Chicken Temperature: Use a meat thermometer to ensure the chicken is cooked to the ideal internal temperature of 165°F (74°C) for safe consumption and juiciness. Rest Before Serving: Allow the chicken to rest for 5-10 minutes after baking. This step keeps the juices locked in, resulting in a more succulent bite. {{image_2}} You can change the flavor of your chicken easily. Try using different herbs and spices. For a spicy kick, add chili powder or cayenne pepper. For a sweet touch, use honey and soy sauce. You can also try a blend of Italian herbs like oregano and basil. Each mix gives a new taste adventure. Just remember to keep the oil and garlic base for the best results. While cherry tomatoes and bell peppers are great, you can swap them. Try using zucchini, carrots, or asparagus. Broccoli or cauliflower can also add a nice crunch. Just cut your veggies to similar sizes for even cooking. This way, they will roast perfectly with the chicken. Feel free to mix and match based on what you have. This recipe is already low in carbs and gluten-free. To keep it that way, use fresh veggies and skip starchy sides. You can add more protein too. Consider adding shrimp or tofu if you want a different protein. Just be mindful of cooking times. Adjust them based on what you choose so everything cooks evenly. After enjoying your meal, let the chicken cool down. Place the chicken and veggies in an airtight container. They will stay fresh in the fridge for up to four days. Make sure to separate the veggies from the chicken if you can. This helps keep everything fresh. If you want to save some for later, freezing is a great option. Wrap the chicken and veggies tightly in plastic wrap. Then, place them in a freezer bag. They can last for up to three months. To reheat, let them thaw in the fridge overnight. Heat them in the oven at 350°F (175°C) until warm, about 15-20 minutes. Meal prep can save you time and energy. Cook a batch of chicken at the start of the week. Store it in single-serving containers. Pair each with your favorite sides. This way, you’ll have quick meals ready to go. Also, try mixing different veggies for variety throughout the week. The best side dishes for sheet-pan chicken are simple and colorful. You can serve: - Roasted potatoes - Steamed broccoli - Garlic bread - Green salad - Rice pilaf These sides match well with the chicken's flavors. They add crunch and color to your meal. You can use any of your favorite veggies too. To check if chicken breasts are cooked, use a meat thermometer. Insert it into the thickest part of the chicken. The internal temperature should be 165°F (74°C). Another way is to cut into the chicken. The meat should be white, not pink. Juices should run clear, not red. Always let the chicken rest for a few minutes after cooking. This keeps it juicy. Yes, you can use bone-in chicken. Just keep a few things in mind. Bone-in chicken takes longer to cook. Adjust your baking time to about 35-40 minutes. Check the internal temperature as before, aiming for 165°F (74°C). The bone adds flavor and moisture. You might need to adjust the veggies' cooking time too. Keep an eye on them so they don’t overcook. This post covered how to make simple sheet-pan oven-baked chicken breasts. We discussed key ingredients, essential seasonings, and the best vegetables to use. You learned step-by-step instructions for prepping, marinating, and baking. Tips ensured juicy chicken, while variations included different seasonings and veggies. Finally, I provided storage info and answered common questions. Remember, with a few simple steps, you can create a tasty meal that fits your diet. Enjoy your cooking and feel proud of your delicious results!

Simple Sheet-Pan Oven Baked Chicken Breasts

Discover the secret to an Easy Oven Baked Chicken that will impress your family and friends! This Simple Sheet-Pan Oven Baked Chicken Breasts recipe combines juicy chicken with vibrant veggies for a meal that’s not just nutritious but also Yummy Food at its best. Perfectly seasoned and ready in under 35 minutes, this dish is a weeknight favorite. Try it tonight and taste the difference! Save this recipe for later! #OvenBakedChickenBreasts #EasyOvenBakedChicken #YummyFood #ChickenBreast
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Ingredients
  

4 boneless, skinless chicken breasts

3 tablespoons olive oil

2 cloves garlic, minced

1 tablespoon fresh rosemary, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon paprika

Salt and pepper to taste

1 lemon, sliced

1 cup cherry tomatoes, halved

1 bell pepper, sliced (any color)

Fresh parsley for garnish (optional)

Instructions
 

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped thyme, paprika, salt, and pepper.

      Place the chicken breasts on the prepared baking sheet and brush both sides generously with the herb-infused oil mixture.

        Arrange the sliced lemon, cherry tomatoes, and bell pepper around the chicken on the baking sheet.

          Drizzle any remaining herb oil over the vegetables for extra flavor.

            Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.

              Allow the chicken to rest for a few minutes after taking it out of the oven to keep it juicy.

                Garnish with fresh parsley if desired before serving.

                  Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings

                    - Presentation Tips: Serve the chicken and vegetables on a large platter, drizzling extra olive oil and a squeeze of fresh lemon juice over the top for added brightness.