Ditch the Dishes: Your New Favorite Easy Sheet Pan Lemon Herb Chicken and Veggies!
Let’s be honest, weeknights can be hectic. Between work, family, and trying to squeeze in a moment for yourself, who has time for complicated meals and a mountain of dishes? Enter the magic of the sheet pan dinner! This Easy Sheet Pan Lemon Herb Chicken and Veggies recipe is your new best friend for busy evenings.
Imagine tender, juicy chicken infused with bright lemon and savory herbs, roasted alongside a medley of colorful, perfectly caramelized vegetables. All cooked together on ONE pan. Yes, you read that right – minimal cleanup! This recipe isn’t just incredibly convenient; it’s packed with flavor, nutritious, and easily customizable. It’s a complete meal that looks impressive but requires surprisingly little effort. Ready to simplify dinner time without sacrificing taste? Let’s get cooking!
Why You’ll Absolutely Love This Recipe:
- Incredibly Easy: Chop, toss, roast. It’s truly that simple.
- Minimal Cleanup: One pan means fewer dishes to wash! Hallelujah!
- Healthy & Nutritious: Lean protein and plenty of veggies make this a balanced meal.
- Packed with Flavor: Zesty lemon, aromatic herbs, and savory chicken create a delicious combination.
- Customizable: Swap veggies based on season or preference!
Ingredients You’ll Need:
(Yields: 4 servings | Prep time: 15 minutes | Cook time: 25-30 minutes)
- For the Chicken & Marinade:
- 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs (cut into 1.5-inch pieces)
- 2 Tbsp Olive Oil
- 1 Large Lemon (Zest + Juice, divided)
- 2 Cloves Garlic (minced)
- 1 tsp Dried Oregano
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary (crushed)
- 1/2 tsp Salt (or to taste)
- 1/4 tsp Black Pepper (or to taste)
- For the Vegetables:
- 1 lb Small Red Potatoes or Baby Yukon Golds (halved or quartered if large)
- 1 Large Head of Broccoli (cut into florets)
- 1 Red Bell Pepper (cut into 1-inch chunks)
- 1 Red Onion (cut into wedges)
- 1 Tbsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Optional Garnish:
- Fresh Parsley (chopped)
- Extra Lemon Wedges
Equipment:
- Large Baking Sheet (Sheet Pan) – Use two if needed to avoid overcrowding!
- Large Bowls (for tossing)
- Measuring Spoons & Cups
- Knife & Cutting Board
Step-by-Step Instructions:
- Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for even easier cleanup (optional, but recommended).
- Prepare the Chicken: In a medium bowl, combine the chicken pieces, 2 Tbsp olive oil, the zest of one lemon, the juice of half the lemon, minced garlic, oregano, thyme, rosemary, 1/2 tsp salt, and 1/4 tsp pepper. Toss well to coat the chicken evenly. Set aside to marinate while you prep the veggies.
- Prepare the Vegetables: In a large bowl, combine the potatoes, broccoli florets, red bell pepper chunks, and red onion wedges. Drizzle with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Toss until the vegetables are lightly coated.
- Arrange on Sheet Pan: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Try not to overcrowd the pan – use a second sheet pan if necessary! Overcrowding will steam the veggies instead of roasting them.
- Add Chicken: Nestle the marinated chicken pieces amongst the vegetables on the sheet pan(s), ensuring everything is in a single layer.
- Roast: Place the sheet pan(s) in the preheated oven. Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized. Tip: If your potatoes are larger, you can give them a 10-minute head start in the oven before adding the other veggies and chicken.
- Finish & Serve: Remove the sheet pan from the oven. Squeeze the juice from the remaining lemon half over the chicken and vegetables. Garnish with fresh chopped parsley, if desired. Serve immediately, offering extra lemon wedges on the side.
Tips for Sheet Pan Perfection:
- Don’t Overcrowd: This is key! Use two pans if needed to ensure everything roasts beautifully.
- Uniform Size: Cut your vegetables and chicken into roughly similar sizes for even cooking.
- High Heat: Roasting at 400°F helps achieve that delicious caramelization.
- Chicken Thighs: For extra juicy and flavorful chicken, use boneless, skinless chicken thighs.
- Veggie Swaps: Feel free to substitute other sturdy vegetables like Brussels sprouts, carrots, zucchini, green beans, or sweet potatoes. Adjust roasting time as needed.
Frequently Asked Questions (FAQ):
- Can I make this ahead? While best served fresh, you can chop the veggies and marinate the chicken a day ahead. Store them separately in airtight containers in the fridge. Then just assemble and roast!
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
- How to reheat? Reheat gently in the oven at 350°F (175°C) or in the microwave until warmed through. The oven method helps retain texture better.
- Is this recipe gluten-free? Yes, as written, this recipe is naturally gluten-free.
- Can I use different herbs? Absolutely! Fresh herbs like rosemary and thyme sprigs can be added during the last 10-15 minutes of roasting. Italian seasoning blend also works well.
Enjoy your delicious and stress-free Sheet Pan Lemon Herb Chicken and Veggies dinner! Let us know in the comments if you tried it!