Preheat the oven to 400°F, and line a large baking sheet with parchment paper.
In a small bowl, combine the olive oil, lemon juice, garlic, oregano, thyme, salt and pepper.
½ cup olive oil, ½ cup freshly squeezed lemon juice, 3 garlic cloves, ½ teaspoon dried oregano, ½ teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon ground black pepper
Place the chicken breasts, potatoes, broccoli, and carrots into a gallon-sized ziploc bag. Pour the marinade into the bag, and zip the bag shut. Use your hands to distribute the marinade evenly into the chicken and vegetables. Transfer the bag to the refrigerator for 30 minutes.
After the chicken and vegetables marinate, pour them onto the prepared baking sheet and discard the excess marinade.
Bake for 45 minutes or until the chicken is cooked through and the potatoes are fork tender.
Store any leftovers in the refrigerator for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1-cup of the sheet pan chicken and veggies. Actual calories will vary.*For more information and tips, please refer to the post.