Spring is a great time to cook meals that feel lighter and brighter — without adding extra work or complicated steps.

This week’s recipe is a simple lemon chicken and veggie sheet-pan dinner. It’s fresh, colorful, and satisfying, and it comes together in one pan with ingredients you probably already recognize.

Let’s make something that feels like a fresh start without the stress.

When roasting vegetables, try to cut them into similar-sized pieces.

This helps everything cook evenly, so you don’t end up with some veggies too soft and others still crunchy. You don’t need perfection — just aim for “roughly the same.”