why make this recipe
Sheet Pan Lemon Chicken and Veggies is a perfect dish for busy weeknights. It’s simple to prepare, requires minimal cleanup, and is packed with flavor. The bright lemon zest and fresh thyme add a delicious touch to the tender chicken and vibrant veggies. This meal is healthy, satisfying, and great for the whole family.
how to make Sheet Pan Lemon Chicken and Veggies
Ingredients:
- 1 ½ lbs fresh chicken tenderloins
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp olive oil
- 1 tsp fresh thyme
- 1 tsp garlic
- 2–3 lemons
- 1 to 1½ cups broccoli florets
- 1 to 1½ cups cauliflower florets
Directions:
- Preheat the oven to 350°F.
- Pick the thyme leaves off the stems.
- Arrange the chicken tenders on a large baking sheet and season with half the salt and pepper.
- Drizzle with olive oil, then sprinkle thyme and half the garlic. Squeeze juice from half a lemon over the chicken.
- Arrange the vegetables on the pan, then sprinkle with remaining salt, pepper, and garlic. Squeeze juice from another half lemon over the veggies.
- Cut a lemon into slices and place them over the sheet pan.
- Bake for 30–35 minutes, until the chicken is cooked through and vegetables are tender.
how to serve Sheet Pan Lemon Chicken and Veggies
This dish is best served hot right from the oven. You can enjoy it as is or serve it over a bed of rice or quinoa for a more filling meal. Garnish with extra lemon wedges or fresh herbs for added flavor.
how to store Sheet Pan Lemon Chicken and Veggies
If you have leftovers, let the chicken and veggies cool down before storing. Place them in an airtight container and keep them in the refrigerator for up to 3 days. You can also freeze the leftovers for up to 2 months, just make sure to thaw them in the fridge before reheating.
tips to make Sheet Pan Lemon Chicken and Veggies
- Cut the veggies into similar sizes for even cooking.
- Feel free to add other vegetables like bell peppers or zucchini for variety.
- Adjust the seasoning according to your taste preferences.
- Use a meat thermometer to check if the chicken reaches at least 165°F for safety.
variation
You can experiment with different herbs like rosemary or oregano instead of thyme. For a spicy kick, sprinkle red pepper flakes over the chicken and veggies. You can also marinate the chicken in lemon juice and herbs for a few hours before cooking to enhance the flavor.
FAQs
1. Can I use chicken breasts instead of tenderloins?
Yes, chicken breasts can be used. Just make sure to adjust the cooking time as they may take longer to cook through.
2. What can I serve with this dish?
You can serve it with rice, quinoa, or a simple side salad. It’s great on its own too!
3. Can I make this recipe ahead of time?
Yes! You can prep the chicken and vegetables, store them in the fridge, and bake them just before serving.
Sheet Pan Lemon Chicken and Veggies
Ingredients
Main ingredients
- 1.5 lbs fresh chicken tenderloins
- 0.5 tsp salt
- 0.5 tsp pepper
- 1 tbsp olive oil
- 1 tsp fresh thyme pick the leaves from the stems
- 1 tsp garlic minced
- 2–3 units lemons juiced and sliced
- 1 to 1.5 cups broccoli florets
- 1 to 1.5 cups cauliflower florets
Instructions
Preparation
- Preheat the oven to 350°F.
- Pick the thyme leaves off the stems.
- Arrange the chicken tenders on a large baking sheet and season with half the salt and pepper.
- Drizzle with olive oil, then sprinkle thyme and half the garlic. Squeeze juice from half a lemon over the chicken.
- Arrange the vegetables on the pan, then sprinkle with remaining salt, pepper, and garlic. Squeeze juice from another half lemon over the veggies.
- Cut a lemon into slices and place them over the sheet pan.
Cooking
- Bake for 30–35 minutes, until the chicken is cooked through and vegetables are tender.