Sheet Pan Lemon Herb Chicken Tenders

• 2 lbs chicken tenders
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• salt and pepper to taste
• 1/2 cup fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, thyme, rosemary, paprika, salt, and pepper.
3. 3 Add chicken tenders to the bowl and toss to coat evenly.
4. 4 Spread the chicken in a single layer on a sheet pan.
5. 5 Roast in the preheated oven for 20-25 minutes, or until chicken is cooked through.
6. 6 Garnish with fresh parsley before serving.

Nutrition

Tips

• For extra crispy tenders, broil for 1-2 minutes at the end, watching closely to avoid burning.
• Feel free to swap in fresh herbs if you have them on hand.

Storage

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

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.
• Pair with your favorite dipping sauce for an extra treat.

FAQ