Introduction
This sheet pan lemon herb chicken and vegetables is an easy weeknight meal. It uses simple ingredients and cooks on one tray. The dish gives bright lemon notes and soft roasted vegetables. If you like quick meals with chicken and veggies, try it. You can also pair it with other simple dishes like a chicken and shrimp combo for a surf-and-turf twist.
Why make this recipe
You make this when you want a fast, full meal with little clean up. The one-pan method saves time. The lemon and herbs give fresh flavor. The recipe works for busy nights and leftovers. It is healthy and uses common pantry spices.
How to make Sheet Pan Lemon Herb Chicken and Vegetables
Follow the steps below in order. Marinate the chicken first to get more flavor. Roast the root vegetables first, then add broccoli and chicken so everything finishes at the right time. Keep pieces spaced so they brown, not steam.
Ingredients :
- 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 (zest and juice)
- 5 tablespoons olive oil divided
- 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)
Directions :
- Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and transfer to a large mixing bowl.
- In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
- Add half of this 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.
- 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).
- 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.
- 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.
- 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 so they cook evenly.
- 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.
- Remove from the oven and serve hot. Enjoy!
How to serve Sheet Pan Lemon Herb Chicken and Vegetables
Serve straight from the pan for an easy meal. Add a squeeze of fresh lemon before serving. This dish goes well with a simple salad or warm bread. For a different meal idea, you can use leftovers in sandwiches or wraps and follow a guide like the chicken cutlet sandwich tips.
How to store Sheet Pan Lemon Herb Chicken and Vegetables
Cool the food to room temperature within two hours. Store in an airtight container in the fridge for up to 3-4 days. Reheat in the oven at 350°F for 10-15 minutes or until hot. You can freeze for up to 2 months; thaw in the fridge before reheating.
Tips to make Sheet Pan Lemon Herb Chicken and Vegetables
- Cut chicken and vegetables to similar sizes so they cook evenly.
- Do not crowd the pan. Give pieces space to brown.
- Save a little seasoning to add later so the flavors stay bright.
- Use parchment or a light oil coating to prevent sticking.
- Check chicken with a meat thermometer to be safe.
Variation
- Swap broccoli for green beans or asparagus.
- Use ranch or za’atar instead of Italian seasoning for a flavor twist.
- Add bell peppers or red onion for more color.
- Use thighs instead of breasts; cook time may change.
FAQs
Q: Can I use frozen vegetables?
A: Yes. Thaw and pat dry frozen vegetables first, but they may get softer. Add them later in the bake so they do not overcook.
Q: Can I make this without lemons?
A: Yes. Use a splash of vinegar or extra garlic and herbs for flavor instead.
Q: Is this safe for meal prep?
A: Yes. It stores well in the fridge and reheats fine. Keep sauce or dressing separate if you want more freshness.
Q: Can I use bone-in chicken?
A: You can, but bone-in pieces need more time to cook. Increase roast time and check internal temperature.
Q: How do I get more browning on the vegetables?
A: Spread them in a single layer and use high oven heat. Broil 1-2 minutes at the end but watch closely.
Conclusion
This sheet pan lemon herb chicken and vegetables recipe is simple and full of flavor. For another similar idea, see this Lemon Herb Chicken Sheet Pan recipe on Something Nutritious. If you want a one-pan version with a slightly different method, try the One Pan Lemon Herb Chicken on Aberdeen’s Kitchen.
Sheet Pan Lemon Herb Chicken and Vegetables
Ingredients
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 (zest and juice)
- 5 tablespoons olive oil divided
For the Vegetables
- 1 cup baby carrots (cut in halves)
- 1.5 cups baby golden potatoes (halved)
- 1 cup broccoli florets
- 1/2 tablespoon minced garlic (for broccoli)
Instructions
Preparation
- Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and transfer to a large mixing bowl.
- In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
- Add half of this 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.
Cooking
- 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).
- 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.
- 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.
- 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.
- 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.
- Remove from the oven and serve hot.