Citrus Garlic Chicken Sheet Pan Dinner Bake

• 4 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 2 cups baby carrots
• 1 red bell pepper, sliced
• 1 lemon, zested and juiced
• 1 orange, zested and juiced
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt to taste
• Black pepper to taste
• 2 tablespoons honey

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, mix lemon and orange zest and juice, minced garlic, olive oil, thyme, salt, and pepper. Add chicken and coat well.
3. 3 On a sheet pan, arrange broccoli, carrots, and bell pepper. Place chicken on top.
4. 4 Drizzle remaining marinade over vegetables.
5. 5 Bake for 40 minutes, basting with pan juices halfway through.
6. 6 Brush chicken with honey during last 5 minutes of baking.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Sheet pan
• Baking sheet
• Baking parchment

Variations

• Substitute chicken thighs for breasts for a richer flavor.
• Add halved potatoes to the sheet pan for a heartier meal.

Substitutions

• If oranges aren't available, use an additional lemon for a tangier flavor.
• Substitute honey with maple syrup for a different sweetness profile.

Pairings

• Pairs well with a crisp sauvignon blanc.
• A side of crusty bread complements this dish beautifully.

Nutrition

Tips

• For extra flavor, marinate the chicken in the citrus mixture for 30 minutes before baking.
• If vegetables cook faster in your oven, remove them a few minutes early to prevent overcooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain texture.

Freezing: This dish freezes well for up to 3 months. Thaw overnight in the fridge and reheat in the oven.

Serving Suggestions

• Serve with a side of quinoa or couscous for a complete meal.
• Pairs well with a light arugula salad drizzled with balsamic vinaigrette.

FAQ