Sheet-Pan Lemon-Paprika Chicken with Roasted Zucchini & Baby Carrots
Enjoy this easy, gluten-free sheet-pan chicken dinner featuring juicy lemon-paprika chicken breasts, tender zucchini, and sweet baby carrots. Perfect for a healthy weeknight meal with minimal cleanup and maximum flavor.
- 4 pieces boneless, skinless chicken breasts
- 2 medium zucchini, sliced into rounds
- 2 cups baby carrots
- 3 tbsp olive oil
- 1 large lemon, zested and juiced
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
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Instructions
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
🌡️ 425°FIn a small bowl, whisk together olive oil, lemon zest, lemon juice, smoked paprika, garlic powder, dried thyme, salt, and black pepper.
⏱️ 2 minutesArrange chicken breasts on the sheet pan and brush both sides with half of the lemon-paprika mixture.
⏱️ 3 minutesToss zucchini slices and baby carrots with the remaining marinade and spread them around the chicken on the sheet pan.
⏱️ 3 minutesRoast everything in the preheated oven for 25-28 minutes, or until the chicken is cooked through (internal temperature 165°F) and vegetables are tender.
⏱️ 28 minutes 🌡️ 425°FSprinkle with chopped parsley before serving, if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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