Sheet Pan Lemon Chicken and Veggies
Sheet Pan Lemon Chicken and Veggies is an easy one-pan meal made with juicy chicken and roasted vegetables drizzled in fresh lemon flavor. It’s a simple, fresh dinner that’s perfect for busy weeknights.
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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
Instructions
- 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.
Servings: 4
Calories: 240kcal