Easy Sheet Pan Lemon Herb Chicken and Vegetables
This sheet pan dinner features tender chicken and perfectly roasted vegetables infused with bright lemon and fragrant herbs. It's a quick, easy, and healthy meal perfect for busy weeknights, requiring minimal cleanup.
Equipment
- Large baking sheet
- Parchment paper
- Large bowl
- Whisk
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Paper towels
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 lb small red potatoes, quartered
- 1 large red onion, cut into wedges
- 2 bell peppers any color
- 2 cups broccoli florets
- 2 carrots, peeled and sliced
- 4 cloves garlic, minced
- ¼ cup olive oil
- ¼ cup lemon juice freshly squeezed, about 2 lemons
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
Instructions
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- In a large bowl, whisk together olive oil, lemon juice, rosemary, thyme, oregano, salt, black pepper, and red pepper flakes (if using).
- Add the chicken, potatoes, red onion, bell peppers, broccoli, carrots, and garlic to the bowl.
- Toss everything together until the chicken and vegetables are evenly coated with the marinade.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet, avoiding overcrowding.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
- Halfway through cooking, toss the chicken and vegetables to ensure even browning.
- Remove the baking sheet from the oven and let the chicken and vegetables rest for a few minutes before serving.
- Garnish with extra fresh herbs and a squeeze of lemon juice, if desired.
- Serve hot and enjoy.
Notes
For best results, pat the chicken dry before marinating to promote searing. Adjust vegetable quantities and types based on preference and availability. Consider adding vegetables with different cooking times in stages. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the microwave or oven. Substitute shrimp, sausage, or tofu for chicken. Asparagus, zucchini, sweet potatoes, and Brussels sprouts are all great vegetable options. Experiment with different herbs like dill, parsley, or cilantro. For a little kick, add a pinch of cayenne pepper or a dash of hot sauce. Sprinkle some Parmesan cheese over the chicken and vegetables during the last few minutes of baking for added flavor.