This Sheet Pan Lemon Herb Chicken & Veggies recipe is bright, nutrient-packed, and comes together on one pan for minimal cleanup. With the TSO-488GB’s convection bake setting, you’ll get evenly roasted vegetables and juicy chicken every time.
Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts (or thighs for juicier flavor)
- 1 lb baby potatoes, halved
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small red onion, cut into wedges
- 1 cup broccoli florets
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 tsp lemon zest
- 2 garlic cloves, minced (or jarlic)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- Salt & pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your Whynter TSO-488GB to 400°F on the convection bake setting.
- In a small bowl, mix marinade: olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper.
- Toss vegetables with half of the marinade and spread evenly on a parchment-lined sheet pan.
- Coat chicken with the remaining marinade and place on the pan among the vegetables.
- Bake for 25–30 minutes, flipping chicken halfway, until the internal temp reaches 165°F and vegetables are tender.
- Garnish with parsley and serve immediately.
Why the TSO-488GB is Perfect for This Recipe
- Convection Bake: Ensures even cooking for both chicken and vegetables.
- Compact Design: Preheats quickly and saves energy.
- Multi-Function Versatility: Switch to broil at the end for a golden finish.
