Description
A quick and flavorful sheet pan dinner featuring juicy chicken breasts roasted with a tangy-sweet honey lemon pepper sauce and vibrant vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts
- 2 medium fresh lemons (juice and thin slices)
- 3 tablespoons honey
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt (to taste)
- 12 small baby potatoes, halved
- 1 cup green beans, trimmed
- 2 medium carrots, sliced diagonally
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk together honey, lemon juice (about 3 tablespoons), olive oil, minced garlic, freshly cracked black pepper, and salt. Taste and adjust sweetness or acidity if needed.
- Pat dry the chicken breasts. Halve baby potatoes, trim green beans, and slice carrots diagonally.
- Add chicken and vegetables to the bowl with the sauce. Use tongs or hands to coat everything evenly.
- Spread the chicken breasts in a single layer on a sheet pan, nestling the veggies around them. Place thin lemon slices on top of the chicken.
- Roast in the oven for 20-25 minutes. Halfway through (around 12 minutes), stir the veggies gently and baste the chicken with pan juices if desired.
- Check that chicken reaches an internal temperature of 165°F (74°C), potatoes are tender, and green beans are crisp-tender.
- Let the chicken rest for 5 minutes before slicing. Serve warm with the roasted vegetables and any leftover sauce.
Notes
Pat chicken dry before coating to ensure the sauce sticks and creates a caramelized crust. Use freshly cracked black pepper for best flavor. If chicken browns too quickly, tent loosely with foil. Parboil potatoes for 5 minutes if short on time. Use a meat thermometer to ensure chicken is cooked to 165°F (74°C).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 375
- Sugar: 10
- Sodium: 600
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 20
- Fiber: 4
- Protein: 40
Keywords: honey lemon pepper chicken, sheet pan dinner, quick family meals, easy chicken recipe, roasted chicken and vegetables