Sheet Pan Lemon Herb Chicken and Veggies: A One Pan Wonder
If you’re anything like me, weeknight dinners can sometimes feel like a chore. That’s why I absolutely love this Sheet Pan Lemon Herb Chicken and Veggies recipe. It’s fresh, zesty, and packed with color. Plus, it saves you from a mountain of dishes—which is always a win in my kitchen!
This one-pan dinner is perfect when you want something hearty but still wholesome. The juicy lemon-herb chicken is surrounded by tender-crisp roasted veggies, and everything gets that perfect golden caramelization thanks to the oven magic. Best of all? It takes minimal prep, and you can use whatever veggies you have on hand.
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Key Ingredients in Sheet Pan Lemon Herb Chicken and Veggies
- Boneless Chicken Breasts or Thighs: The protein star of the show. Thighs give a juicier result, but breasts work perfectly too.
- Lemon (Zest & Juice): Adds a bright, fresh tang that lifts the whole dish.
- Olive Oil: Helps the veggies and chicken roast to golden perfection while infusing flavor.
- Garlic & Herbs (Oregano, Thyme, Rosemary): A classic combo that makes the chicken sing.
- Red Potatoes: Hearty, slightly sweet, and they crisp up beautifully in the oven.
- Bell Peppers, Red Onion, and Broccoli: Colorful, flavorful, and full of nutrients.
How to Make Sheet Pan Lemon Herb Chicken and Veggies
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, toss chicken, potatoes, onions, bell pepper, and broccoli with olive oil, lemon zest, lemon juice, garlic, and herbs.
- Spread everything evenly on the baking sheet. Don’t overcrowd! If you need two pans, use them.
- Roast for 35-45 minutes. Toss halfway through for even cooking. Chicken should hit 165°F.
- Garnish with fresh parsley and serve hot!
Variations
- Swap chicken for salmon and reduce roasting time to 20 minutes.
- Add sweet potatoes or Brussels sprouts for a seasonal twist.
- Use zucchini or asparagus, but add those in the last 15 minutes so they don’t overcook.
- Like it spicy? Add a pinch of crushed red pepper flakes to the mix.
Pairings
- Serve with a side of garlic bread or warm pita.
- Pair it with my Sweet Baked Potatoes Fries.
- Add a dollop of tzatziki or a drizzle of balsamic glaze for extra flavor.
- A crisp white wine like Sauvignon Blanc or a light lemonade makes a great pairing.
Serving Suggestions Sheet Pan Lemon Herb Chicken and Veggies
- Enjoy it over a bed of couscous, quinoa, or rice.
- Pack leftovers into meal-prep containers for easy lunches.
- Turn it into a wrap with hummus in a flatbread for a quick lunch.
Common Mistakes to Avoid
❌ Overcrowding the pan — this leads to steaming, not roasting.
❌ Undercutting veggies like potatoes too big — they’ll be undercooked.
❌ Forgetting to toss halfway — this ensures even browning.
❌ Using too little oil — veggies may dry out or burn.
Tips and Tricks
✅ Use uniformly sized chicken pieces for even cooking.
✅ Roast potatoes for 10 minutes before adding the rest for extra crispiness.
✅ Add a squeeze of fresh lemon right before serving to brighten the flavors.
✅ Use two baking sheets for bigger batches—more caramelization, more flavor!
✅ Want crispier veggies? Don’t line with foil; parchment allows better browning.
Final Thoughts on Sheet Pan Lemon Herb Chicken and Veggies
This Sheet Pan Lemon Herb Chicken and Veggies recipe is a true dinner MVP. It’s easy, delicious, and cleanup is a breeze. Whether you’re cooking for the family or meal prepping for the week, this flavorful dish has your back. Make it once, and I promise—it’ll become part of your regular rotation!
Sheet Pan Lemon Herb Chicken and Veggies
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 lb small red potatoes quartered
- 1 large red onion cut into 1-inch wedges
- 1 red bell pepper seeded and chopped into 1-inch pieces
- 1 head of broccoli cut into florets (about 3 cups)
- 1/4 cup olive oil
- 1 lemon zested and juiced
- 2 cloves garlic minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp dried rosemary crushed
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- Optional: Fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- In a large bowl, combine the chicken pieces, red potatoes, red onion, bell pepper, and broccoli florets. Drizzle with olive oil, lemon zest, lemon juice, and add minced garlic, oregano, thyme, rosemary, salt, and pepper.
- Toss everything together until the chicken and vegetables are evenly coated with the oil and seasonings.
- Spread the chicken and vegetable mixture in a single layer on the prepared baking sheet. Ensure items are not overcrowded; use two pans if necessary for even roasting.
- Roast in the preheated oven for 35-45 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and lightly caramelized. You may want to toss the contents halfway through for even cooking.
- Remove from oven. If desired, garnish with fresh chopped parsley. Serve immediately.
Notes
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- Store leftovers in the fridge for up to 4 days.
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- You can freeze the cooked chicken and veggies for up to 2 months.
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- Cut veggies to similar sizes to ensure even roasting.
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- Use a meat thermometer for perfect chicken every time.
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- Toss veggies with the marinade before adding chicken for extra flavor layering.
Nutritional Information (per serving)
Calories: Approx. 550 kcal Protein: 35g Fat: 24g Carbohydrates: 45g Fiber: 6g Sugar: 6g The nutritional information provided for this recipe is an estimate and may vary based on specific ingredients used, portion sizes, and preparation methods.🛒 Recommended Kitchen Tools
- Large Rimmed Sheet Pan — for perfect roasting without spills
- Citrus Zester — to get the most flavor from your lemon
- Digital Meat Thermometer — because no one wants overcooked chicken!
FAQs: Sheet Pan Lemon Herb Chicken and Veggies
How do I store leftovers?
Place leftovers in an airtight container and store in the refrigerator for up to 4 days. Reheat in the oven or microwave.
Can I use frozen vegetables?
Yes, but thaw and pat them dry before using to avoid sogginess.
What can I use instead of olive oil?
Avocado oil or grapeseed oil work great for high-heat roasting.
Do I have to marinate the chicken?
Nope! The lemon and herb mixture goes straight in with everything, making it super quick.
Can I double the recipe?
Absolutely. Just use two sheet pans and rotate them halfway through roasting.
What’s the best way to reheat this?
Pop it in a 375°F oven for 10-15 minutes, or microwave in 1-minute bursts until hot.
Looking for chicken dishes? Try our Baked Chicken Breasts with Dijon Mustard, Chicken Marsala or Pan-Seared Chicken Breasts with Mushroom and Cream Sauce.
