Sheet Pan Lemon Herb Chicken and Veggies
This easy sheet pan recipe features tender chicken and vibrant vegetables infused with bright lemon and aromatic herbs, all roasted to perfection on a single pan for a quick and healthy meal.
Equipment
- large baking sheet
- parchment paper
- large bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts (about 3 medium), cut into 1-inch pieces
- 1 large bell pepper (any color), chopped into 1-inch pieces
- 1 head broccoli cut into florets
- 1 red onion cut into 1-inch wedges
- 2 tbsp olive oil
- 1 lemon half sliced, half for juice
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp garlic powder
- Salt and freshly ground black pepper to taste
- Fresh parsley chopped, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Combine the chopped chicken, bell pepper, broccoli florets, and red onion wedges in a large bowl.
Cooking
- Drizzle olive oil over the chicken and vegetables, then add oregano, thyme, garlic powder, salt, and pepper, tossing to coat everything evenly.
- Spread the mixture in a single layer on the prepared baking sheet and arrange lemon slices among the ingredients.
- Bake for 20-25 minutes, or until the chicken is cooked through and vegetables are tender-crisp; stir halfway for even browning.
Finishing Touches
- After cooking, squeeze the juice from the remaining lemon half over the entire dish.
- Garnish with fresh chopped parsley if desired, and serve immediately.
Notes
For an extra punch of flavor, marinate the chicken in the olive oil and spices for at least 30 minutes before baking. If you don't have fresh lemon, bottled lemon juice can be used in a pinch, but fresh is always best!