This Sheet-Pan Chicken with Spring Vegetables is an easy and delicious way to enjoy vibrant spring vegetables. Chicken breast seasoned simply with salt and fresh black pepper roasted alongside tomatoes, radishes, shallots, zucchini, and asparagus. Topped with fresh herbs and served with homemade lemon vinaigrette. This is fast, flavorful, and delicious.
Plus, this recipe is incredibly easy to make. Start by rubbing the chicken with some olive oil, salt and black pepper. Set aside while you prepare the veggies. Arrange the vegetables on a rimmed baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Then arrange the chicken over and roast in the oven for 20 minutes. Meanwhile, prepare the lemon vinaigrette. In a small bowl, whisk together the lemon juice, honey, and Dijon mustard. Finally, switch the oven to broil and broil the chicken and vegetables for 4-5 minutes. Serve with lemon vinaigrette and sprinkled with fresh herbs. Perfect!
To make the Sheet-Pan Chicken with Spring Vegetables, you will need the following ingredients:
Preheat the oven to 400 °F.
Rub 4 boneless, skinless chicken breasts with 2 tablespoons olive oil, salt and black pepper to taste. Set aside.
On a large rimmed baking sheet, place asparagus, zucchini, shallots, radishes and tomatoes in a single layer. Scatter 6 thyme sprigs over the vegetables. Drizzle with 4 tablespoons olive oil and sprinkle with salt and black pepper to taste. Toss to combine.
Arrange the chicken over vegetables.
Roast for 20 minutes, then switch the oven to broil and broil for another 5 minutes.
Juice 1 lemon. In a small bowl, whisk together 2 tablespoons honey, 2 tablespoons Dijon mustard, and lemon juice.
Serve garnished with fresh herbs and lemon vinaigrette.
This Sheet-Pan Chicken with Spring Vegetables is an easy sheet-pan dinner that will make everyone happy. It’s quick and easy to throw together, flavorful and so delicious. Made it? Let us know in the comments below!
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