Throw just 6 ingredients on a sheet pan; wait just 40 minutes for tender juicy, lemon chicken to emerge from the oven. Enjoy the yummy roasted chicken aroma while you wait.
[Disclosure: I was compensated by Perdue to write this post. Thoughts and opinions are my own.]
This is how family mealtime at my house does not look:
Four children sitting quietly. With their napkins in their laps.
Their hands folded, patiently waiting for their mother (me) to emerge from the kitchen with several steaming platters of food.
Then, when the meal arrives the children politely communicate “please” and “thank you” and “may I please have.”
Instead, there is pretty much one word that sums up the times my whole family sits down to a meal:
Very, very loud. (OK, that’s three words.)
All four kids fight over who gets to sit next to Daddy because they haven’t seen him all day.
And no one says “may I please have.” Instead they yell when they want something.
And there’s always one kid who doesn’t like something on the table – and they let me know it.
Except when I serve sheet pan chicken. Everyone likes chicken. And when I throw a bunch of different veggies on the pan, everyone can find at least one variety they like. In fact, they love vegetables cooked this way – so the chicken juices drip down onto the tender, roasted veggies to make them super flavorful – with umami flavor – or as the kids say “They taste extra yummy Mommy, not just regular.”
I’ve been making a version of this sheet pan chicken recipe for a while now. Usually I make it with skin-on chicken thighs; the extra fat in the skin makes the veggies soooo good. But when Perdue Farms approached me to try out my favorite chicken recipes using ‘No Antibiotic Ever’ boneless, skinless breasts, I thought I’d give this super easy throw-everything-on-a-pan technique a whirl.
Happily, it worked deliciously. The boneless, skinless breasts are still super juicy especially with this lemon oregano marinade.
I’m also happy to report that all Perdue products in select Midwest markets are now No Antibiotics Ever (NAE.) This means that all Perdue chicken products are backed by its USDA Process Verified Program giving consumers confidence that the chicken they are buying was raised in a way that did not require antibiotics to keep them healthy. The fresh chicken products, like boneless, skinless breasts, were the last to become NAE – as most Perdue products have been NAE for some time now. In fact, the folks at Perdue tell me that Perdue is the first major poultry brand to convert its entire product line to 100% NAE in select Midwest markets. #AD Boneless skinless chicken can be tender and full of flavor: Lemon Oregano Sheet Pan Chicken via @TspCurry Click To Tweet
Why is NAE important? For one thing, agricultural use of antibiotics is tied to antibiotics resistance. And should my kids or I get sick from this antibiotic-resistant bacteria, we’d have to use lots of rounds of antibiotics – which is bad for our good gut bacteria. For more info on a healthy gut, check out 3 Easy Ways to Improve Your Gut Health.
All four of my kids love this recipe for Lemon Oregano Pan Chicken. So dinner is usually pretty quiet when it’s served….that is, of course, after my kids have finished their argument about who gets to sit next to Daddy.Print
Lemon Oregano Sheet Pan Chicken
Throw 6 ingredients on a sheet pan and wait for tender chicken and sweet roasted veggies to emerge from the oven – enjoy the yummy roasted chicken aromas while you wait!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- 2 lemons
- ¼ cup olive oil
- 2 teaspoons dried oregano, crushed between fingers
- ¾ teaspoon salt
- Freshly ground pepper to taste
- 2 pounds PERDUE® No Antibiotics Ever boneless, skinless chicken breasts
- 1 ½ pounds root vegetables (such as red-skinned potatoes, sweet potatoes and/or beets)
- Fresh parsley leaves and lemon wedges (optional)
- Into a large bowl, grate lemon peel from both lemons; you should have about 1 tablespoon of grated peel. Squeeze juice from both lemons into the same large bowl; you should have about 5 tablespoons juice. Add oil, oregano, salt and pepper; whisk to combine.
- Place Perdue NAE chicken in a large bowl and pour half of the lemon juice mixture over chicken; turn chicken to coat well. Let marinate on the counter for 15 minutes. (Or, marinate in the fridge for up to 3 hours.)
- Cut root vegetables into ½-inch cubes; peeling is optional. Place vegetables in a large bowl and pour remaining lemon juice mixture over vegetables; stir to coat.
- Heat oven to 425°F. Line two large rimmed baking trays with parchment paper. Divide vegetables between the two trays and spread out evenly. Divide Perdue NAE chicken among baking trays placing chicken on top of some of the vegetables (so chicken juice will drip down on vegetables.)
- Roast chicken 35-40 minutes until vegetables are tender and the chicken reaches an internal temperature of 165°F, stirring vegetables halfway through cooking time.
- To serve, slice chicken across the grain into ½-inch slices and top with parsley and lemon wedges if desired.
Per serving (1/8th of recipe): Calories 271; Fat 9 g (Saturated 2 g); Sodium 434 mg; Carbohydrate 14 g; Fiber 2 g; Sugars 5 g; Protein 32 g.