Sheet Pan Lemon Herb Chicken and Veggies
A delicious and easy one-pan meal featuring tender lemon-herb marinated chicken roasted alongside colorful vegetables. Minimal cleanup, maximum flavor!
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.