Sheet Pan Lemon Pepper Chicken Veggies

Sheet Pan Lemon Pepper Chicken and Veggies

This recipe is a breeze for a flavorful and healthy weeknight dinner. All you need is one pan and about 30 minutes to create a delicious and satisfying meal.

Ingredients:

• For the chicken:
  • 1 – 1.25 lbs boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey (optional)
  • 1.5 teaspoons lemon pepper seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the vegetables:
  • 2 cups broccoli florets
  • 1 bell pepper (any color), diced
  • 1/2 red onion, sliced
  • 1 tablespoon olive oil
  • 1 teaspoon lemon pepper seasoning
  • Salt and pepper to taste

Cooking Guide:

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a bowl, whisk together the olive oil, lemon juice, honey (if using), lemon pepper seasoning, salt, and black pepper. Add the chicken pieces to the marinade and toss to coat evenly. Let the chicken marinate for 10 minutes while you prepare the vegetables.
3. In a separate bowl, toss the broccoli florets, diced bell pepper, and sliced red onion with olive oil, lemon pepper seasoning, salt, and pepper.
4. Arrange the marinated chicken pieces in a single layer on the prepared baking sheet. Scatter the vegetables around the chicken, making sure they are not crowded.
5. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).
6. Broil for an additional 1-2 minutes if you want the chicken to have a crispier golden brown exterior (optional).
7. Garnish with fresh parsley or chopped chives before serving (optional).

Tips:

• You can use boneless, skinless chicken breasts or thighs for this recipe. Chicken thighs tend to be more flavorful and juicy, but chicken breasts cook faster.
• If you don’t have fresh lemon juice, you can substitute 1 tablespoon of bottled lemon juice and 1 teaspoon of water.
• For a spicier dish, add a pinch of cayenne pepper to the marinade.
• Feel free to add other vegetables to this recipe, such as sliced mushrooms, zucchini, or asparagus. Just adjust the cooking time based on the vegetable’s hardness.
• To prevent the vegetables from burning, you can pre-roast them for a few minutes at a higher temperature (425°F) before adding the chicken.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Enjoy this easy and delicious sheet pan lemon pepper chicken and veggies!