chillyfillmores
Emma Keys
For the Marinade: – ¼ cup olive oil – 2 tbsp lemon juice – 3 garlic cloves, minced – 1 tsp Dijon mustard – 1 tsp dried thyme – Salt and pepper to taste For the Sheet Pan: – 4 boneless, skinless chicken thighs or breasts – 1 zucchini, sliced – 1 red bell pepper, sliced – 1 yellow bell pepper, sliced – 1 red onion, sliced – 2 carrots, sliced – Optional garnish: fresh parsley, lemon zest
Ingredients
01
Whisk together olive oil, lemon juice, garlic, Dijon mustard, thyme, salt, and pepper. This adds bold flavor to both chicken and veggies.
02
Slice bell peppers, zucchini, red onion, and carrots. Toss with half the marinade to coat evenly and arrange on one side of the sheet pan.
03
Place chicken thighs or breasts on the other side of the pan. Brush generously with the remaining marinade. Let sit 10 minutes.
04
Roast in a preheated oven at 425°F for 25–30 minutes, flipping veggies halfway. Chicken should reach 165°F and be golden brown.
05
Sprinkle with fresh parsley and lemon zest before serving. Pair with rice or quinoa for a complete meal. Easy, fresh, and full of flavor!