Sheet Pan Lemon Herb Chicken with Vegetables
A fuss-free, one-pan meal that’s perfect for busy weeknights.
- 2 chicken breasts
- 1 cup broccoli florets
- 1 cup cherry tomatoes
- 1 red bell pepper sliced
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 lemon sliced
- Salt and pepper to taste
Preheat oven to 400°F. Arrange chicken and vegetables on a sheet pan. Drizzle with olive oil, season with oregano, salt, and pepper, and top with lemon slices. Roast for 25-30 minutes or until the chicken is fully cooked.