Sheet-Pan Garlic-Lemon Chicken with Roasted Brussels Sprouts & Red Peppers
This easy sheet-pan dinner features juicy, garlic-lemon marinated chicken breasts roasted alongside tender Brussels sprouts and sweet red peppers. It's a naturally gluten-free, flavor-packed meal perfect for busy weeknights or meal prep.
- 4 pieces boneless, skinless chicken breasts
- 3 cups Brussels sprouts, halved
- 2 cups red bell pepper, sliced
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional, for garnish)
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Instructions
Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
🌡️ 425°FIn a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and black pepper.
⏱️ 2 minutesAdd chicken breasts to the bowl and toss to coat. Remove chicken and set aside. Add Brussels sprouts and red bell pepper to the same bowl, toss to coat with remaining marinade.
⏱️ 4 minutesSpread vegetables in a single layer on the prepared sheet pan. Nestle chicken breasts among the vegetables.
⏱️ 2 minutesRoast in the oven for 22–25 minutes, or until chicken is cooked through (internal temperature reaches 165°F) and vegetables are browned and tender.
⏱️ 25 minutes 🌡️ 425°FRemove from oven. Let rest 3–5 minutes before slicing chicken. Garnish with fresh parsley if desired and serve.
⏱️ 5 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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