Sheet Pan Lemon Herb Chicken and Veggies
This easy sheet pan recipe features tender chicken and vibrant vegetables, all tossed with a delicious lemon herb seasoning and baked to perfection. It's a quick and healthy meal ideal for busy weeknights.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1 lb broccoli florets
- 2 bell peppers any color, chopped into 1-inch pieces
- 1 red onion cut into wedges
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp garlic powder
- 0.5 tsp paprika
- Salt and freshly ground black pepper to taste
- 1 lemon half sliced into rounds, half for juice
- Fresh parsley chopped (for garnish, optional)
Instructions
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a spacious bowl, combine the cut chicken, broccoli florets, bell pepper pieces, and red onion wedges.
- Drizzle the mixture with olive oil, then season generously with dried oregano, garlic powder, paprika, salt, and pepper; toss everything well to ensure an even coating.
- Arrange the seasoned chicken and vegetables in a single layer on the prepared baking sheet, distributing lemon slices evenly among the ingredients.
- Bake for 20-25 minutes, or until the chicken is thoroughly cooked and the vegetables are tender-crisp.
- Once baked, remove from the oven, squeeze fresh lemon juice over the top, and garnish with fresh parsley if you wish; serve immediately.
Notes
For extra flavor, consider marinating the chicken and vegetables for 30 minutes before baking. You can also customize the vegetables based on what you have on hand, such as zucchini, asparagus, or cherry tomatoes.