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Various dinner recipes for family of 4, displayed on a kitchen counter.

Sheet Pan Lemon Herb Chicken and Veggies

This easy sheet pan recipe combines tender chicken and roasted vegetables with a zesty lemon-herb flavor, perfect for a healthy and quick weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • large sheet pan
  • parchment paper
  • large bowl
  • small bowl
  • whisk

Ingredients
  

Main Ingredients

  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 1 lb small red potatoes quartered
  • large head broccoli cut into florets
  • bell pepper (any color) chopped
  • red onion cut into 1-inch wedges

Marinade & Seasoning

  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Garnish

  • 1 lemon half juiced, half sliced for garnish
  • Fresh parsley chopped, for garnish (optional)

Instructions
 

Preparation

  • Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  • Combine potatoes, broccoli, bell pepper, and red onion in a large bowl.

Seasoning & Assembly

  • Whisk together olive oil, minced garlic, oregano, thyme, garlic powder, salt, and pepper in a small bowl.
  • Pour half of the mixture over the vegetables and toss to coat; spread on one side of the sheet pan.
  • Add chicken to the remaining mixture, toss to coat, and arrange on the other side of the sheet pan.
  • Squeeze lemon juice over the entire sheet pan.

Baking

  • Bake for 20-25 minutes, until chicken is cooked through and vegetables are tender-crisp; broil for 2-3 minutes for extra crispiness.
  • Garnish with lemon slices and parsley before serving.

Notes

For even cooking, ensure vegetables and chicken are in a single layer. Adjust seasoning to your preference.