Sheet Pan Lemon Garlic Chicken & Veggies

40 mins
Serves 4
https://joybauer.com/healthy-recipes/sheet-pan-lemon-garlic-chicken-veggies/

Directions

  1. 1Preheat your oven to 400°F and mist a large baking sheet with nonstick spray.
  2. 2Preheat your oven to 400°F and mist a large baking sheet with nonstick spray.
  3. 3Preheat your oven to 400°F and mist a large baking sheet with nonstick spray.
  4. 4Spread broccoli and green beans in a single layer on the sheet.
  5. 5Spread broccoli and green beans in a single layer on the sheet.
  6. 6Spread broccoli and green beans in a single layer on the sheet.
  7. 7Mist the veggies with olive oil spray, then sprinkle with ½ tsp salt and ½ tsp black pepper.
  8. 8Mist the veggies with olive oil spray, then sprinkle with ½ tsp salt and ½ tsp black pepper.
  9. 9Mist the veggies with olive oil spray, then sprinkle with ½ tsp salt and ½ tsp black pepper.
  10. 10Roast the veggies in the oven for 15 minutes.
  11. 11Roast the veggies in the oven for 15 minutes.
  12. 12Roast the veggies in the oven for 15 minutes.
  13. 13While the veggies are roasting, whisk together the olive oil, lemon juice, Italian seasoning, garlic, 1 tsp salt, and 1 tsp black pepper in a bowl.
  14. 14While the veggies are roasting, whisk together the olive oil, lemon juice, Italian seasoning, garlic, 1 tsp salt, and 1 tsp black pepper in a bowl.
  15. 15While the veggies are roasting, whisk together the olive oil, lemon juice, Italian seasoning, garlic, 1 tsp salt, and 1 tsp black pepper in a bowl.
  16. 16Add the chicken breasts to the marinade, tossing to coat.
  17. 17Add the chicken breasts to the marinade, tossing to coat.
  18. 18Add the chicken breasts to the marinade, tossing to coat.
  19. 19Let the chicken marinate while the veggies finish roasting.
  20. 20Let the chicken marinate while the veggies finish roasting.
  21. 21Let the chicken marinate while the veggies finish roasting.
  22. 22After 15 minutes, remove the veggies from the oven.
  23. 23After 15 minutes, remove the veggies from the oven.
  24. 24After 15 minutes, remove the veggies from the oven.
  25. 25Push the veggies to the sides of the pan, clearing 4 spaces for the chicken.
  26. 26Push the veggies to the sides of the pan, clearing 4 spaces for the chicken.
  27. 27Push the veggies to the sides of the pan, clearing 4 spaces for the chicken.
  28. 28Lay the chicken breasts directly onto the hot pan to get a nice sear.
  29. 29Lay the chicken breasts directly onto the hot pan to get a nice sear.
  30. 30Lay the chicken breasts directly onto the hot pan to get a nice sear.
  31. 31Pour any extra marinade evenly over the chicken pieces.
  32. 32Pour any extra marinade evenly over the chicken pieces.
  33. 33Pour any extra marinade evenly over the chicken pieces.
  34. 34Return the pan to the oven and bake for another 15 minutes, or until the chicken reaches an internal temperature of 165°F at its thickest part.
  35. 35Return the pan to the oven and bake for another 15 minutes, or until the chicken reaches an internal temperature of 165°F at its thickest part.
  36. 36Return the pan to the oven and bake for another 15 minutes, or until the chicken reaches an internal temperature of 165°F at its thickest part.
  37. 37Remove from oven and garnish with optional fresh herbs (like parsley or basil).
  38. 38Remove from oven and garnish with optional fresh herbs (like parsley or basil).
  39. 39Remove from oven and garnish with optional fresh herbs (like parsley or basil).

Ingredients

  • 4 cups broccoli florets, break larger ones into bite-sized pieces
  • 4 cups broccoli florets, break larger ones into bite-sized pieces
  • 4 cups broccoli florets, break larger ones into bite-sized pieces
  • 1 (12-ounce) bag green beans
  • 1 (12-ounce) bag green beans
  • 1 (12-ounce) bag green beans
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground black pepper
  • Olive oil spray
  • Olive oil spray
  • Olive oil spray
  • 0.25 cup olive oil or avocado oil
  • 0.25 cup olive oil or avocado oil
  • 0.25 cup olive oil or avocado oil
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon juice
  • 3 tablespoons lemon juice
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Italian seasoning
  • 4 garlic cloves, minced (or 2-3 tsp garlic powder)
  • 4 garlic cloves, minced (or 2-3 tsp garlic powder)
  • 4 garlic cloves, minced (or 2-3 tsp garlic powder)
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground black pepper
  • 4 boneless, skinless medium chicken breasts, ~6 ounces each
  • 4 boneless, skinless medium chicken breasts, ~6 ounces each
  • 4 boneless, skinless medium chicken breasts, ~6 ounces each

Equipment

ovenlarge baking sheetnonstick spraybowl

Tips

  • Store leftovers in an airtight container in the fridge for up to 3 days. Warm in the oven at 350°F for 10 minutes or microwave for 1-2 minutes.
  • Customize the veggies with whatever’s in your fridge (cauliflower, zucchini, bell peppers, etc.) that roast well at 400°F and finish around the 30-minute mark.
  • Add ¼ tsp red pepper flakes or a squirt of sriracha sauce to the marinade for a little heat.
  • You can marinate the chicken anywhere from 10-15 minutes minimum up to about 3 hours. Due to the acidity of lemon juice, avoid marinating for too long to prevent a mushy or tough texture.