Fresh, flavorful, and ready in under 30 minutes in the Whynter TSO-488GB Countertop Oven 

A Fresh Start to Fall Cooking 

Labor Day marks the shift from summer’s heat to the crisp evenings of fall—and it’s the perfect time to freshen up your weeknight dinner routine. The Whynter TSO-488GB countertop oven makes it easy to prepare quick, healthy meals without heating up your whole kitchen. 

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 
• 1 tsp dried oregano 
• 1 tsp dried thyme 
• 1 tsp paprika 
• Salt & pepper, to taste 
• Fresh parsley, chopped (for garnish) 

Instructions 

1. Preheat your Whynter TSO-488GB to 400°F on the convection bake setting. 
2. In a small bowl, mix marinade: olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, and pepper. 
3. Toss vegetables with half of the marinade and spread evenly on a parchment-lined sheet pan. 
4. Coat chicken with the remaining marinade and place on the pan among the vegetables. 
5. Bake for 25–30 minutes, flipping chicken halfway, until the internal temp reaches 165°F and vegetables are tender. 
6. 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.