4.6 from 63 votes
Sheet Pan Herb Chicken and Spring Veggies
Sheet Pan Chicken and Veggies is the answer to your weeknight meal dilemmas! Healthy chicken breast, vegetables, and potatoes are covered in a garlic-herb marinade, and roasted to perfection. This one pan meal is a breeze!
Prep Time
10 mins
Cook Time
10 mins
Marinate
15 mins
Total Time
50 mins
Servings: 4 people
Calories: 423 kcal
Course:
Main Course
Cuisine:
American
Ingredients
Marinade:
- 2 lemons juiced
- 1 ½ teaspoons fresh thyme
- 2 cloves garlic minced
- 3 tablespoons olive oil
- 1 pinch salt and pepper
Chicken and Vegetables:
- 1 ½ pounds boneless skinless chicken breasts
- 1 pound golden potatoes halved or quartered
- 1 pound asparagus trimmed
- 1 pint grape tomatoes
Garnishes:
- 1 lemon sliced into wedges
- fresh thyme
Instructions
- Preheat oven to 425°F.
- Whisk marinade ingredients together in a small bowl.
- Add chicken and half of the marinade to a large bowl, toss to evenly coat. Let the chicken marinate for at least 15 minutes.
- Spread out potatoes and marinated chicken on a large baking sheet. Season the potatoes with salt and pepper. Pour 1 tablespoon of the remaining marinade over the potatoes, and toss with your hands to coat.
- Roast potatoes and chicken for 15 minutes.
- Make room on the sheet pan, and add tomatoes and asparagus. Season with salt and pepper and 2 tablespoons of the remaining marinade, and toss to coat.
- Return the sheet pan to the oven and roast for another 8-10 minutes.
- Then, broil for 2-3 minutes until the chicken is cooked through and the edges of the veggies are golden brown.
- Plate the chicken and vegetables and finish with a squeeze of lemon juice over the top, a sprinkling of fresh thyme, and/or a drizzle of olive oil or any remaining marinade.
Cup of Yum
Notes
- Storage: Store herb chicken and veggies in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Store herb chicken and veggies in an airtight container in the refrigerator for 3 days, or freeze for 3 months.
- Be sure to fully preheat the oven for best results.
- Swap out the veggies as needed, and use whatever you have on hand.
- Make sure you give the potatoes and chicken the extra time in the oven before adding the veggies, so that they cook all the way through.
- For an extra kick of garlic, place garlic cloves in the pan with the chicken and vegetables to roast.
Nutrition Information
Calories
423kcal
(21%)
Carbohydrates
30g
(10%)
Protein
42g
(84%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
223mg
(9%)
Potassium
1635mg
(47%)
Fiber
6g
(24%)
Sugar
6g
(12%)
Vitamin A
1932IU
(39%)
Vitamin C
52mg
(58%)
Calcium
68mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 423
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 30g | 10% |
| Protein | 42g | 84% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 223mg | 9% |
| Potassium | 1635mg | 35% |
| Fiber | 6g | 24% |
| Sugar | 6g | 12% |
| Vitamin A | 1932IU | 39% |
| Vitamin C | 52mg | 58% |
| Calcium | 68mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.