Sheet-Pan Herbed Chicken with Roasted Baby Carrots & Sugar Snap Peas
This quick and flavorful sheet-pan dinner features juicy herbed chicken breasts roasted alongside tender baby carrots and crisp sugar snap peas. Perfect for a wholesome meal in under 20 minutes with minimal cleanup.
- 4 pieces boneless, skinless chicken breasts
- 2 cups baby carrots
- 2 cups sugar snap peas
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 4 pieces lemon wedges (for serving)
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Instructions
Preheat your oven to 450°F (232°C) and line a large sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a large bowl, toss chicken breasts with 2 tablespoons olive oil, garlic powder, thyme, oregano, salt, and black pepper until evenly coated.
⏱️ 2 minutesArrange chicken breasts on the prepared sheet pan. In the same bowl, toss baby carrots and sugar snap peas with remaining 1 tablespoon olive oil and a pinch of salt and pepper.
⏱️ 1 minuteSpread vegetables around the chicken on the sheet pan in a single layer.
Roast in the oven for 12–14 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender-crisp.
⏱️ 14 minutes 🌡️ 450°FServe immediately with lemon wedges on the side.
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Nutrition Information
Per serving. Values are approximate and may vary.
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