Sheet Pan Lemon Chicken

Ingredients

• 4 chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 2 lemons (zested and juiced)
• 4 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 bunch asparagus (trimmed)
• 1 red bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 teaspoon fresh parsley (chopped, for garnish)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine 4 chicken breasts, 1 teaspoon salt, and 0.5 teaspoon black pepper. Drizzle with 2 tablespoons olive oil and add the zest and juice of 2 lemons, 4 cloves garlic (minced), and 1 teaspoon dried oregano. Toss to coat well.
3. On an 18x13-inch half sheet pan, place the marinated chicken breasts in the center. Arrange 1 bunch trimmed asparagus and 1 sliced red and 1 sliced yellow bell pepper around the chicken.
4. Roast in the preheated oven for 30-35 minutes, until the chicken's internal temperature reaches 165°F (74°C) and is golden brown. The vegetables should be tender and slightly caramelized.
5. Remove from the oven and let the chicken rest for 5 minutes. Garnish with 1 teaspoon chopped fresh parsley before serving.