Sheet-Pan Herb-Lemon Chicken with Roasted Zucchini & Red Peppers
This quick and flavorful sheet-pan recipe features juicy chicken breasts seasoned with fresh herbs and lemon, roasted alongside tender zucchini and sweet red peppers. Perfect for a weeknight dinner in under 20 minutes with minimal cleanup.
- 4 pieces boneless, skinless chicken breasts
- 2 medium zucchini, sliced into half-moons
- 2 medium red bell pepper, sliced
- 3 tbsp olive oil
- 1 large lemon, zest and juice
- 1 tbsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- 1 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Preheat the oven to 450°F (232°C) and line a large sheet pan with parchment paper.
⏱️ 3 minutes 🌡️ 450°FIn a large bowl, toss chicken breasts, zucchini, and red peppers with olive oil, lemon zest and juice, thyme, parsley, garlic powder, salt, and black pepper until evenly coated.
⏱️ 2 minutesSpread the chicken and vegetables in a single layer on the prepared sheet pan.
Roast in the oven until the chicken is cooked through and vegetables are tender, about 12 minutes. Check that chicken reaches an internal temperature of 165°F (74°C).
⏱️ 12 minutes 🌡️ 450°FAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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