Sheet Pan Lemon Herb Chicken with Vegetables - food recipes

               Sheet Pan Lemon Herb Chicken with Vegetables

 Here's another delicious recipe for you:

Ingredients:

- 4 boneless, skinless chicken breasts

- 1 pound (450g) baby potatoes, halved

- 2 bell peppers, sliced (any color)

- 1 red onion, sliced

- 1 lemon, thinly sliced

- 3 tablespoons olive oil

- 3 cloves garlic, minced

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- Salt and black pepper to taste

- Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

2. In a small bowl, whisk together olive oil, minced garlic, dried thyme, dried rosemary, salt, and black pepper.

3. Place the chicken breasts in the center of the prepared baking sheet. Arrange the halved baby potatoes, sliced bell peppers, sliced red onion, and lemon slices around the chicken.

4. Drizzle the olive oil mixture over the chicken and vegetables, making sure everything is evenly coated.

5. Using your hands or a spoon, toss the vegetables to ensure they are well coated with the oil and herb mixture.

6. Transfer the baking sheet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender, stirring halfway through cooking.

7. Once cooked, remove the baking sheet from the oven and let it rest for a few minutes. Garnish with fresh parsley if desired.

8. Serve the lemon herb chicken and vegetables hot, straight from the baking sheet. Enjoy your flavorful and nutritious meal!

This recipe is perfect for a quick and easy weeknight dinner, and the best part is, it requires minimal cleanup since everything is cooked on one sheet pan. Feel free to customize the recipe by adding your favorite vegetables or adjusting the herbs and seasonings to suit your taste preferences.