Sheet Pan Chicken with Spring Veggies

A one-dish chicken dinner wonder featuring fresh spring veggies! Grab your sheet pan and work up an appetite for this quick and easy family dinner. Sheet pan chicken and spring veggies is simple, filling, and fresh.

Course Main Course

Cuisine American

Keyword Sheet Pan Chicken with Spring Veggies

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 508kcal

Ingredients

1 1/2 pound chicken breast
1 pound asparagus
12 medium radish
1 cup chopped carrot
12 small new potatoes, red or white

Marinade

1/3 cup olive oil
1 tablespoon lemon juice
2 clove garlic
1/2 teaspoon thyme, dried
1/2 teaspoon rosemary, dried
1/4 teaspoon sage, ground
1/2 teaspoon salt
1/8 teaspoon black pepper, ground

Instructions

Preheat oven to 425* F. Line a large sheet pan with foil for easier cleanup (optional)
Whisk together marinade ingredients in a small bowl (olive oil, lemon juice, garlic, herbs, salt and pepper). Set aside half the marinade.
Cut the two chicken breasts in half and toss them with half the marinade. Allow to marinate as veggies are chopped, or prep ahead and allow to marinate for up to a day for optimal flavor.
Wash and chop veggies: discard the bottom inch of asparagus, then cut the rest into 1-inch pieces. Remove radishes from bunch. Peel and chop carrots into bite-sized pieces (or cut baby carrots in half). Cut any potatoes larger than bite-sized in half.
When ready to bake, add veggies to the prepared sheet pan and toss in the reserved marinade. Add chicken. Try to space all items evenly on the sheet pan.
Bake for 30 minutes, checking and stirring halfway.

Nutrition