- 4 Chicken Breastboneless, skinless
- 6 tbsp Olive oildivided
- Saltto taste
- 1 lb Asparaguscut into 2-inch chunks
- 1 Zucchinicut into 2-ich chunks
- 4 Shallotsquartered or halved
- 1 bunch Radisheshalved
- 14 oz Cherry tomatoes
- 6 sprigs Fresh thyme
For lemon vinaigrette:
- 2 tbsp Honey
- 2 tbsp Dijon mustard
- 1 Lemonjuiced
- Cilantroor fresh herbs of choice
Sheet-Pan Chicken with Spring Vegetables
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:
Steps to make Sheet-Pan Chicken with Spring Vegetables
Preheat the oven to 400 °F.
Prepare lemon vinaigrette