Sheet Pan Lemon Herb Chicken and Veggies
This easy sheet pan recipe features tender chicken and vibrant vegetables infused with lemon and herbs, all roasted together for a delicious and healthy meal with minimal cleanup.
Equipment
- Large bowl
- Baking sheet
- Parchment paper
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
- large head of broccoli cut into florets
- 2 bell peppers any color, seeded and chopped into 1-inch pieces
- red onion chopped into wedges
Seasoning & Garnish
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp garlic powder
- Salt and freshly ground black pepper to taste
- 1 lemon thinly sliced (plus extra for serving)
- Fresh parsley chopped, for garnish (Optional)
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Combine chicken, broccoli florets, bell peppers, and red onion in a large bowl. Drizzle with olive oil, then sprinkle with oregano, thyme, garlic powder, salt, and pepper, tossing to coat evenly.
Cooking
- Spread the chicken and vegetables in a single layer on the prepared baking sheet, arranging lemon slices among them.
- Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender-crisp. Broil for 2-3 minutes at the end for browning, if desired, watching carefully to prevent burning.
Serving
- Remove from oven and serve hot with extra fresh lemon wedges and a sprinkle of fresh parsley, if desired.
Notes
For best results, ensure vegetables are cut into similar sizes for even cooking. Adjust seasoning to your preference.