Sheet-Pan Lemon-Oregano Chicken with Roasted Red Peppers & Potatoes
This quick and flavorful sheet-pan recipe features juicy chicken breasts roasted with baby potatoes, vibrant red peppers, and a bright lemon-oregano marinade. It's the perfect weeknight dinner that comes together in under 20 minutes with minimal cleanup.
- 4 pieces boneless, skinless chicken breasts
- 2 cups baby potatoes, halved
- 1 large red bell pepper, sliced
- 2 tbsp olive oil
- 1 medium lemon, zested and juiced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional)
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Instructions
Preheat your oven to 450°F. Line a large sheet pan with parchment paper or foil.
🌡️ 450°FIn a large bowl, whisk together olive oil, lemon zest and juice, minced garlic, oregano, salt, and pepper.
⏱️ 2 minutesAdd chicken breasts, potatoes, and red peppers to the bowl. Toss to evenly coat everything in the marinade.
⏱️ 1 minuteArrange chicken, potatoes, and peppers in a single layer on the prepared sheet pan. Roast for 13 minutes, or until chicken is cooked through and potatoes are fork-tender.
⏱️ 13 minutes 🌡️ 450°FGarnish with fresh parsley before serving, if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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