Sheet-Pan Lemon-Thyme Chicken with Roasted Asparagus & Baby Carrots
This easy, gluten-free sheet-pan recipe features juicy chicken breasts roasted with fresh lemon and thyme, accompanied by tender asparagus and sweet baby carrots. Perfect for a quick weeknight dinner with minimal cleanup and vibrant flavors.
- 4 pieces boneless, skinless chicken breasts
- 1 lb asparagus, trimmed
- 2 cups baby carrots
- 3 tbsp olive oil
- 1 whole lemon, sliced
- 6 sprigs fresh thyme sprigs
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
⏱️ 5 minutes 🌡️ 425°FArrange chicken breasts on the sheet pan and surround with asparagus and baby carrots.
Drizzle olive oil over chicken and vegetables. Sprinkle with garlic powder, salt, and black pepper. Top chicken with lemon slices and thyme sprigs.
Roast in the preheated oven for 18–20 minutes, until chicken reaches 165°F (74°C) and vegetables are tender.
⏱️ 20 minutes 🌡️ 425°FRemove from oven, discard thyme sprigs, and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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