Sheet Pan Lemon Herb Chicken and Vegetables
A Delicious, Easy Weeknight Meal
Sheet Pan Lemon Herb Chicken and Vegetables is the perfect harmony of tangy and savory, bringing brightness to your dinner table any night of the week. This recipe is one I’ve returned to again and again, with its vibrant flavors and ease of preparation making it a staple in my cooking repertoire. Not only is it a breeze to whip up, but the entire meal cooks on a single pan, saving you from a mountain of dishes afterward. With its zesty lemon infusion and tender vegetables, it’s no wonder this dish is a favorite for busy families and health-conscious eaters alike.
Why You’ll Love This Dish
This recipe stands out for its simplicity without sacrificing flavor. It’s a fantastic choice for those chaotic weeknights when you crave something nutritious but need to keep things quick. The chicken is juicy and perfectly seasoned, while the roasted vegetables bring a satisfying crunch. Plus, it’s budget-friendly—using basic ingredients you likely already have in your kitchen.
"Perfectly cooked chicken with crispy veggies! My family devoured it in minutes!" – A Happy Home Cook
Preparing Sheet Pan Lemon Herb Chicken and Vegetables
Don’t let the idea of marinating chicken scare you away; this step is quick and painless! You’ll start by marinating the chicken in bright lemon juice and fragrant herbs, allowing it to soak up those lovely flavors while you prep the veggies. The process is straightforward: marinate, roast, and enjoy. In under an hour, dinner is served!
What You’ll Need
Gather these ingredients for a mouthwatering experience:
- 1 lb boneless, skinless chicken breast, 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
- 1 cup baby carrots, halved
- 1-1/2 cups baby golden potatoes, halved
- 1 cup broccoli florets
- 1/2 tablespoon minced garlic (for broccoli)
Feel free to substitute chicken thighs for a richer flavor or swap in whatever veggies you have on hand to make this dish your own!
Step-by-Step Instructions
- Start by patting the chicken dry and cutting it into bite-sized pieces. Add it to a large mixing bowl.
- In a separate small bowl, mix together the parsley, Italian seasoning, onion powder, paprika, seasoned salt, and pepper.
- Combine half of this seasoning blend with the chicken, sprinkle with 2 tablespoons of olive oil, add the minced garlic, lemon zest, and lemon juice. Stir until well-coated and refrigerate for 30 minutes to marinate.
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Cut the baby carrots and potatoes in half, then add them to the baking sheet with 2 tablespoons of olive oil and sprinkle most of the remaining seasoning (reserve about 1 teaspoon). Roast for 20 minutes.
- While the carrots and potatoes are roasting, chop the broccoli into bite-sized pieces.
- After 20 minutes, stir the carrots and potatoes, moving them to one side of the pan. Add the broccoli, sprinkling with a bit of minced garlic, drizzle with the last tablespoon of olive oil, and sprinkle with the remaining seasoning. Toss gently.
- Remove the marinated chicken from the fridge, discard any excess marinade, and spread it across the pan without overlapping.
- Roast everything together for another 15-20 minutes until the chicken reaches an internal temperature of 165°F and the veggies are tender. Optional: switch to broil for 1-2 minutes for an extra char.
- Remove it from the oven and enjoy hot. For an extra zing, squeeze fresh lemon juice over the finished dish just before serving!
What to Serve It With
This dish pairs beautifully with a crisp green salad or a side of fluffy quinoa for a well-rounded meal. You can also consider serving some crusty bread to soak up any delicious juices left on the plate. Since the flavors are so vibrant, simple sides are the perfect complement.
Keeping Leftovers Fresh
Storing leftovers is straightforward. Place any remaining chicken and veggies in an airtight container and refrigerate them for up to 3 days. Reheat in the microwave or toss them back in the oven at 350°F until warmed through. If you want to extend their life, you can also freeze the dish—just be aware that the texture may slightly change upon thawing.
Helpful Cooking Tips
- Double the marinade! Make extra to use with other proteins like fish or tofu.
- For extra flavor, consider adding some fresh herbs like thyme or rosemary to the veggies before roasting.
- If you’re short on time, consider skipping the marinating step. Just season the chicken right before cooking; it will still taste delicious!
Creative Twists
Get adventurous with this sheet pan meal! Try swapping the lemon for lime for a different zing, or add some cumin and coriander for a unique flavor profile. You can also experiment with seasonal vegetables like zucchini or asparagus to switch things up.
Your Questions Answered
Here are a few common questions I hear about this recipe:
What if I don’t have chicken breasts?
Feel free to use chicken thighs or even bone-in pieces. Adjust cooking time accordingly.
Can I make this vegetarian?
Absolutely! Substitute the chicken with chickpeas or tofu, and increase your vegetable variety to make it heartier.
What’s the prep time?
Preparation takes about 15-20 minutes, with an additional 30 minutes for marinating the chicken.
So roll up your sleeves, gather your ingredients, and get ready to enjoy a wholesome, delicious dinner that’s sure to impress!
Sheet Pan Lemon Herb Chicken and Vegetables
Ingredients
Method
- Pat the chicken dry and cut it into bite-sized pieces, then add to a large mixing bowl.
- In a separate small bowl, mix together the parsley, Italian seasoning, onion powder, paprika, seasoned salt, and pepper.
- Combine half of the seasoning blend with the chicken, sprinkle with 2 tablespoons of olive oil, add the minced garlic, lemon zest, and lemon juice. Stir until well-coated and refrigerate for 30 minutes to marinate.
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Cut the baby carrots and potatoes in half, add them to the baking sheet with 2 tablespoons of olive oil, and sprinkle most of the remaining seasoning (reserve about 1 teaspoon). Roast for 20 minutes.
- While the carrots and potatoes are roasting, chop the broccoli into bite-sized pieces.
- After 20 minutes, stir the carrots and potatoes, moving them to one side of the pan. Add the broccoli, sprinkled with a bit of minced garlic, drizzle with the last tablespoon of olive oil, and sprinkle with the remaining seasoning. Toss gently.
- Remove the marinated chicken from the fridge, discard any excess marinade, and spread it across the pan without overlapping.
- Roast everything together for another 15-20 minutes until the chicken reaches an internal temperature of 165°F and the veggies are tender.
- Optional: switch to broil for 1-2 minutes for an extra char.
- Remove from the oven and enjoy hot. For an extra zing, squeeze fresh lemon juice over the finished dish just before serving!
