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Sheet Pan Lemon Honey Garlic Chicken

Sheet Pan Lemon Honey Garlic Chicken

The ultimate comfort food, Sheet Pan Lemon Honey Garlic Chicken combines juicy chicken with sweet honey and zesty lemon. It’s an easy weeknight dinner that’s packed with flavor and nutrition. You’ll want to make this delicious dish tonight!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 4 chicken breasts boneless and skinless cut into long strips
  • 1 large red bell pepper cut into strips
  • 3 tablespoons olive oil
  • 3 tablespoons honey
  • 3 cloves garlic minced
  • 1 tablespoon lemon zest
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt or to taste
  • ¼ teaspoon black pepper
  • 2 ounces feta cheese crumbled
  • lemon wedges for garnish

Equipment

  • Large Baking Sheet

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together olive oil, honey, minced garlic, lemon zest, Italian seasoning, salt, and black pepper until well combined.
  3. Add the chicken breasts and bell pepper strips to the bowl and toss everything well, making sure to coat everything evenly.
  4. Spread the chicken and veggies on the prepared baking sheet.
  5. Transfer the baking sheet to the oven and bake for 20 to 25 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).
  6. Once the chicken is done, remove the baking sheet from the oven and let it rest for 5 minutes.
  7. Sprinkle crumbled feta cheese over the top of the chicken and red bell peppers.
  8. Serve the chicken and red bell peppers with lemon wedges.

Notes

  • Chicken strips cook faster: Make sure they’re roughly the same size for even roasting.
  • Don’t crowd the pan: Overlapping chicken leads to steaming, not roasting.
  • Use fresh lemon: Fresh zest and juice make the dish sing; skip bottled stuff.
  • Add more veggies: Zucchini, mushrooms, or whatever’s in the fridge works great.
  • Feta is not optional: It adds a salty finish that elevates the dish.