Sheet Pan Lemon Herb Chicken and Vegetables

 

One-pan meals are lifesavers for busy families. This sheet pan lemon herb chicken and vegetables recipe is simple, healthy, and full of flavor, making cleanup a breeze.

Ingredients:

• 4 boneless, skinless chicken breasts

• 1 lb baby potatoes, halved

• 1 cup baby carrots

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp dried thyme

• 1 tsp paprika

• Salt & pepper to taste

• 1 lemon, sliced

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss chicken and vegetables with olive oil, garlic powder, thyme, paprika, salt, and pepper.

3. Spread on a sheet pan in a single layer.

4. Place lemon slices on top of chicken.

5. Roast 25–30 minutes, until chicken is cooked through and vegetables are tender.

Tips & Variations:

• Swap potatoes for sweet potatoes for a different flavor.

• Add green beans or zucchini in the last 10 minutes of cooking.