Sheet Pan Lemon Herb Chicken and Vegetables

The aroma of lemon and herbs envelops your kitchen as this vibrant dish bakes to perfection. Sheet Pan Lemon Herb Chicken and Vegetables is not only a delightful meal but also a quick one, taking about 45 minutes from start to finish. With a perfect balance of tender chicken and roasted veggies, it’s sure to become a family favorite.

This recipe is ideal for busy weeknights or meal prep on weekends. You can conveniently store leftovers in the fridge for up to three days, making it an excellent choice for next-day lunches.

Why You’ll Love This Recipe

• One pan makes cleanup a breeze.
• It’s a flavorful, healthy meal that’s ready in under an hour.
• The chicken stays juicy while the veggies get perfectly roasted.
• You can customize the vegetables based on your preferences.

What You’ll Need

Gather your ingredients before starting this recipe for a seamless cooking experience.

For the Chicken Marinade

• 1 lb chicken breast, boneless and skinless, cut into 1 ½-inch pieces
• 1 tablespoon dried parsley
• 2 teaspoons Italian seasoning
• 1 teaspoon minced garlic
• 1/2 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 lemons, zested and juiced
• 5 tablespoons olive oil, divided

For the Vegetables

• 1 cup baby carrots, cut in halves
• 1-1/2 cups baby golden potatoes, halved
• 1 cup broccoli florets
• 1/2 tablespoon minced garlic (for broccoli)

Use fresh herbs for more flavor.

Substitutions & Swaps

• Chicken thighs for chicken breast
• Sweet potatoes for baby golden potatoes
• Fresh garlic instead of minced
• Any seasonal vegetables for variety

How to Make It

Follow these straightforward steps to create a delicious meal.

1. Prepare the Chicken

Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and transfer to a large mixing bowl.

2. Mix Seasonings

In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.

3. Marinate the Chicken

Add half of this seasoning blend to the chicken, along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice. Stir everything well to coat the chicken evenly. Cover the bowl and refrigerate for 30 minutes to marinate.

4. Preheat the Oven

Preheat your oven to 425°F and line a large baking sheet with parchment paper for easier cleanup. Slice the baby carrots in half lengthwise and cut the baby Yukon gold potatoes in half (or quarters if they’re large).

5. Roast Veggies

Add the carrots and potatoes to the baking sheet along with 2 more tablespoons of olive oil and most of the remaining seasoning mix (save about 1 teaspoon). Toss until the vegetables are well coated, then roast in the oven for 20 minutes.

6. Add Broccoli

While that’s baking, chop the broccoli into bite-sized florets. Once the 20 minutes are up, remove the baking sheet from the oven. Give the carrots and potatoes a quick stir and move them to one side of the pan. On the other side, add the broccoli and a bit more minced garlic.

7. Combine and Cook Again

Drizzle with the last tablespoon of olive oil and sprinkle with the remaining seasoning. Toss to coat and mix the broccoli in with the other vegetables if desired. Take the marinated chicken out of the fridge and discard any excess marinade. Spread the chicken pieces across the pan, making sure they aren’t overlapping.

8. Final Roast

Return the pan to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender. For extra color and slight charring, switch the oven to broil on high for the last 1-2 minutes, keeping a close eye to prevent burning.

9. Serve Hot

Remove from the oven and serve hot. Enjoy!

How to Store It

Fridge: Store in an airtight container for up to three days.
Freezer: No, due to texture changes in chicken.
Reheat: Microwave for 1-2 minutes until heated through.

Tips for Best Results

• Ensure chicken pieces are uniform in size for even cooking.
• Don’t overcrowd the pan to allow for proper roasting.
• Adjust the seasoning based on personal preferences.
• Use a meat thermometer to check chicken doneness.

Serving Suggestions

• Serve with a fresh garden salad for added crunch.
• Pair with quinoa or rice for a hearty meal.
• Enjoy alongside a glass of chilled white wine.