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Sheet Pan Lemon Chicken and Veggies

This quick and flavorful sheet pan dinner features juicy chicken tenderloins and vibrant roasted veggies, making it a perfect choice for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken tenderloins The main protein source, providing a juicy and tender texture when cooked.
  • 1 tsp salt Enhances the overall flavor of the dish, balancing the natural taste of the ingredients.
  • 1 tsp black pepper Adds a subtle heat, complementing the other flavors and enhancing seasoning.
  • 3 tbsp olive oil Provides moisture and richness while contributing to a tantalizing golden color during roasting.
  • 2 tbsp fresh thyme leaves Infuses a delightful herbaceous note that brightens the dish with every bite.
  • 1 tsp garlic powder Gives the chicken a savory depth, elevating its flavor profile with a warm aroma.
  • 1 large lemon Adds freshness and acidity, brightening the entire dish and helping to tenderize the chicken.
  • 2 cups broccoli florets Adds a nutritious element with a satisfying crunch and vibrant green color.
  • 2 cups cauliflower florets Provides a mild taste and a pleasing texture, making it a great partner for the other veggies.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Pull the thyme leaves off the stems and set the leaves aside.
  3. Place the chicken tenderloins evenly on a large sheet pan.
  4. Sprinkle half of the salt and black pepper over the chicken.
  5. Drizzle olive oil over the chicken, making sure each piece is coated.
  6. Evenly distribute the thyme leaves and half of the garlic powder over the chicken.
  7. Squeeze the juice from half a lemon over the seasoned chicken.
  8. Place the broccoli and cauliflower florets around the chicken on the sheet pan.
  9. Sprinkle the remaining salt, black pepper, and garlic powder over the veggies.
  10. Squeeze juice from another half lemon over the veggies.
  11. Thinly slice the remaining lemon and arrange the slices across the pan.
Cooking
  1. Place the sheet pan in the oven and bake for 20 minutes.
  2. Check that the chicken has reached an internal temperature of 165°F (74°C) and remove if done.
  3. Let the vegetables roast for an additional 6 to 8 minutes until fork-tender.

Notes

For great flavor, consider marinating the chicken in lemon juice, garlic, and herbs before cooking. Ensure uniform sizes for veggies to promote even cooking. Use a meat thermometer for precise results.