Fast Sheet Pan Lemon Chicken
A delightful and refreshing weeknight dinner featuring tender chicken, lemon, and vibrant vegetables, all cooked on a single sheet pan for easy cleanup.
Ingredients
Main Ingredients
- 4 pieces chicken breasts
- 2 pieces lemons (sliced)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 pound vegetables (like broccoli, bell peppers, or carrots) Use seasonal vegetables for customization.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine olive oil, minced garlic, oregano, salt, and pepper.
- Add the chicken breasts and lemon slices to the bowl, tossing to coat.
- Arrange the chicken and vegetables on a sheet pan in a single layer.
Cooking
- Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serving
- Serve warm, ideally with a side of rice or a crisp salad, and enjoy with a glass of white wine.
Notes
For extra flavor, marinate the chicken in the olive oil mixture for a few hours before cooking. Consider using optional herbs like thyme or rosemary. Store leftovers in an airtight container in the refrigerator for 3 to 4 days or freeze for up to three months.