Sheet Pan Lemon Herb Chicken with Rainbow Vegetables

 

2 boneless skinless chicken breasts pounded thinly (can also use chicken thighs but will have to adjust cooking times to 40 minutes)

4 T.  lemon about 1 lemon

1 tsp. lemon zest

3 T.  olive oil

1 tsp. honey or maple syrup

2 tsp. sea salt

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/4 tsp. black pepper

1/2 tsp. garlic powder

1/2 tsp. smoked paprika

1/2 cup cherry tomatoes cut in half

1/2 red bell pepper cut into 1″ chunks

1/3 cup chopped carrots

1/2 orange bell pepper cut into 1″ chunks

1/3 yellow bell pepper cut into 1″ chunks

1/3 cup snap peas

1/3 cup broccoli florets

1/3 cup chopped zucchini

1/2 cup baby potatoes cut in half

1/2 cup purple baby potatoes cut in half

1/2 cup radish

 

Preheat oven to 400 F. Grease a large baking sheet with oil or line with parchment paper or aluminum foil for easier cleanup. In a medium bowl, combine the lemon juice, lemon zest, olive oil, honey, and seasonings. Pour 1/2 into a large resealable zip-top bag and add chicken. Seal tightly and rub marinade into chicken. Add chopped vegetables separately (according to the colors of the rainbow if you want to arrange them like I did – if not just add them all together) to the bowl with the remaining marinade (reserving 1-2 tsp. for topping chicken at the end). Toss vegetables and arrange onto the prepared sheet pan, either in separate rows according to colors of the rainbow, or any way you like. Add chicken to the pan and bake in the oven for 8 minutes. Toss vegetables and flip chicken, then return to the pan to bake for another 10-12 minutes, or until the chicken is cooked through (depending on how thick your chicken is – I pounded mine to pretty thin pieces so they cooked fast). Drizzle with reserved marinade. Serve hot with your favorite side