Description
Discover a delicious Chicken Sheet Pan Dinner recipe that is quick and easy to make. Perfect for busy weeknights, this one-pan meal is a family favorite!
Ingredients
- 1 pound (454 g) (450 grams) boneless, skinless chicken breasts
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (3 ml) black pepper
- 1 tablespoon olive oil (15 ml)
- 1 tablespoon lemon juice (15 ml)
- 2 cloves garlic, minced
- 1 teaspoon (5 ml) dried oregano
- 1 teaspoon (5 ml) paprika
- 2 cups (480 ml) (about 300 grams) baby potatoes, halved
- 1 cup (240 ml) (150 grams) cherry tomatoes, halved
- 1 red bell pepper, cut into strips
- 1 yellow onion, sliced
- 1 small zucchini, sliced
- 1 tablespoon (15 ml) fresh parsley, chopped (optional for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Place the chicken breasts in a large mixing bowl.
- Add 1 teaspoon of salt and 1/2 teaspoon of black pepper to the chicken.
- Pour 1 tablespoon of olive oil and 1 tablespoon of lemon juice over the chicken.
- Add 2 minced garlic cloves, 1 teaspoon of dried oregano, and 1 teaspoon of paprika.
- Toss the chicken to coat evenly with the seasoning.
- Arrange the halved baby potatoes on a large sheet pan.
- Add the cherry tomatoes, red bell pepper strips, sliced onion, and sliced zucchini to the sheet pan.
- Drizzle a little olive oil over the vegetables and toss to coat lightly.
- Season the vegetables with a pinch of salt and black pepper.
- Place the seasoned chicken breasts on the sheet pan, nestling them among the vegetables.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let it rest for 5 minutes.
- Garnish with fresh parsley if desired before serving.
