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In the bustling world of meal preparation, finding recipes that combine flavor, convenience, and health can often feel like a daunting task. Enter the Citrusy Herb Delight: Sheet Pan Lemon Herb Chicken & Veggies, a dish that not only tantalizes the taste buds but also aligns with the fast-paced lifestyles of busy individuals and families. This recipe marries the bright, zesty flavors of lemon with the fresh, aromatic qualities of herbs, resulting in a meal that's as delightful to eat as it is simple to prepare.

Sheet Pan Lemon Herb Chicken and Veggies

Discover the joy of cooking with this Citrusy Herb Delight: Sheet Pan Lemon Herb Chicken & Veggies recipe. This vibrant dish combines fresh chicken, a zesty lemon marinade, and an array of colorful vegetables for a nutritious, flavorful meal. Perfect for busy weeknights, this one-pan wonder simplifies dinner prep and cleanup while ensuring a delightful dining experience. Enjoy the harmonious blend of flavors and the convenience of a wholesome meal the whole family will love.
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Ingredients
  

For the Chicken Marinade:

4 boneless, skinless chicken breasts

1/4 cup olive oil

Juice and zest of 2 lemons

4 cloves garlic, minced

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

1 tablespoon Dijon mustard

1 teaspoon honey

Salt and pepper to taste

For the Veggies:

1 cup baby carrots, halved lengthwise

1 bell pepper (red, yellow, or orange), sliced

1 medium zucchini, sliced into half-moons

1 cup broccoli florets

1 red onion, cut into wedges

2 tablespoons olive oil

1 teaspoon garlic powder

Salt and pepper to taste

Instructions
 

Marinate the Chicken:

    - In a large bowl, whisk together the olive oil, lemon juice and zest, minced garlic, thyme, rosemary, Dijon mustard, honey, salt, and pepper.

      - Add the chicken breasts to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.

        Prepare the Veggies:

          - Preheat your oven to 425°F (220°C).

            - On a large sheet pan, add the baby carrots, bell pepper, zucchini, broccoli, and red onion. Drizzle with olive oil, sprinkle with garlic powder, salt, and pepper, and toss to coat evenly.

              Arrange on Sheet Pan:

                - Remove the chicken from the marinade and place it on the same sheet pan among the vegetables. Pour any remaining marinade over the chicken and veggies for added flavor.

                  Roast:

                    - Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender and slightly caramelized.

                      Serve:

                        - Once done, remove the sheet pan from the oven. Let it rest for a few minutes. Garnish with additional fresh herbs or lemon slices if desired. Serve hot and enjoy your delightful lemon herb chicken and veggies!

                          Prep Time, Total Time, Servings: 10 mins | 40 mins | 4 servings