This healthy, simple, and delicious sheet pan roasted chicken and vegetables is ready in 30 minutes. Perfect for busy nights!
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Sheet Pan Roasted Chicken and Vegetables

This healthy, simple, and delicious sheet pan roasted chicken and vegetables is ready in 30 minutes. Perfect for busy nights!
Author: Lisa Kerhin

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 cups small red potatoes halved crosswise
  • 2 cups brussels sprouts cut in half
  • 1 1/2 tsp minced garlic divided
  • 4 tbsp olive oil divided
  • 1 lemon zested and juiced
  • 3 tsp fresh thyme leaves
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  • Preheat oven to 400 degrees. Spray a large sheet pan with nonstick spray.
  • Place on the sheet tray: potatoes and Brussels sprouts.
  • In a small measuring cup, combine 3 tablespoons olive oil, 1 teaspoon of the minced garlic, and lemon zest. Drizzle over the vegetables, tossing to coat well.
  • Place chicken breasts on top of the vegetables in the center of the sheet tray.
  • Combine the remaining 1 tablespoon olive oil, the remaining 1/2 teaspoon minced garlic, lemon juice, thyme, salt and black pepper evenly over the chicken breasts and vegetables.
  • Roast chicken breasts and vegetables in a pre-heated oven for 25 to 30 minutes, until the chicken is cooked and the vegetables are tender and golden brown. Let chicken rest for 2 to 3 minutes before slicing.
  • Serve.
  • Recipe adapted from Perdue.com