Sheet Pan Lemon Herb Chicken Vegetables (Printable)
Tender chicken and colorful vegetables roasted together with bright lemon and aromatic herbs for an easy, satisfying meal.
# What You’ll Need:
→ Chicken and Marinade
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1 teaspoon paprika
08 - ¾ teaspoon salt
09 - ½ teaspoon freshly ground black pepper
→ Vegetables
10 - 2 cups baby potatoes, halved
11 - 2 medium carrots, peeled and sliced
12 - 1 red bell pepper, sliced
13 - 1 yellow bell pepper, sliced
14 - 1 small red onion, cut into wedges
15 - 1½ cups broccoli florets
16 - 2 tablespoons olive oil
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper
→ Garnish
19 - Fresh parsley, chopped
20 - Lemon wedges
# How To Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - In a large bowl, whisk together 2 tablespoons olive oil, lemon zest and juice, minced garlic, oregano, thyme, paprika, ¾ teaspoon salt, and ½ teaspoon pepper. Add chicken breasts and toss to coat evenly. Let marinate while preparing vegetables.
03 - In a separate bowl, combine potatoes, carrots, bell peppers, red onion, and broccoli. Drizzle with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss until vegetables are evenly coated.
04 - Spread vegetables in a single layer on the prepared sheet pan. Nestle marinated chicken breasts among the vegetables, ensuring pieces are not overcrowded for proper roasting.
05 - Roast for 30-35 minutes until chicken reaches internal temperature of 165°F and vegetables are tender with lightly browned edges. Check chicken at 25 minutes and rotate pan if needed for even cooking.
06 - Remove from oven and let rest for 3 minutes to allow juices to redistribute. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
# Expert Tips:
01 -
- Cleanup takes literally two minutes because everything happens on one pan
- The lemon and herbs create this bright Mediterranean flavor that feels fancy but is actually foolproof
02 -
- Crowding the pan will steam everything instead of roasting, so use two pans if needed
- The chicken continues cooking slightly while resting, so pull it at 160°F if you prefer it more juicy
03 -
- Pat the chicken dry before adding to the marinade for better adherence
- Add the vegetables to the pan first, then arrange chicken on top so the juices baste everything below