If it’s a busy weeknight and you are short on time, use this chicken and veggies
sheet pan dinner recipe and you will have food on the table in no time.
Preheat oven to 425 degrees.
Rinse and pat dry chicken. Set Aside.
Wash and prep the veggies. Place in a large mixing bowl.
In a small mixing bowl, combine 2 tbsp oil, the lemon juice and garlic.
Toss the veggies and the prepared seasoning in the large mixing bowl and spread in a single layer on a sheet pan.
In the same mixing bowl, combine 2 tbs oil, dijon, oregano, thyme, ½ tsp lemon zest and salt and pepper to taste. Add the chicken breasts to the mixing bowl and toss to coat.
Place the chicken on the sheet pan with the veggies, making room for each breast to lay directly on the sheet pan. Place a slice of lemon on each chicken breast.
Bake for 25-30 minutes.