Delicious and Easy Sheet Pan Chicken Meal

This sheet pan recipe is a simple yet flavorful dish that combines juicy chicken breasts with roasted vegetables coated in a tangy lemon herb marinade. It's a perfect meal for busy weeknights and requires minimal cleanup.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 pound baby potatoes, halved
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh chopped parsley
• 1 teaspoon dried oregano
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F and line a sheet pan with parchment paper.
2. Place the chicken breasts on one side of the sheet pan and arrange the potatoes, bell peppers, and zucchini on the other side.
3. In a small bowl, whisk together the olive oil, garlic, lemon juice, parsley, oregano, salt, and pepper.
4. Drizzle the marinade over the chicken and vegetables, making sure everything is evenly coated.
5. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
6. Serve the lemon herb chicken and vegetables hot, garnished with additional parsley if desired.

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