Lemon-Herb Sheet Pan Chicken and Veggies
This easy and delicious recipe features tender chicken and roasted vegetables bursting with lemon and herb flavors, all cooked on a single sheet pan for minimal cleanup.
Equipment
- Large bowl
- Large baking sheet
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
- 1 lb small potatoes quartered
- 1 red bell pepper cut into 1-inch strips
- 1 zucchini sliced into 1/2-inch rounds
- 1 red union cut into wedges
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp garlic powder
- Salt and black pepper to taste
- 1 lemon half sliced into thin rounds, half for juicing
For Garnish
- Fresh parsley chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- Combine the quartered potatoes, red bell pepper strips, zucchini slices, and red onion wedges in a large bowl. Add the chicken cubes.
- Drizzle olive oil over the chicken and vegetables. Sprinkle with oregano, thyme, garlic powder, salt, and black pepper, then toss to coat everything evenly.
Cooking
- Arrange the seasoned chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd it. Place lemon slices evenly over the ingredients.
- Bake for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables become tender and slightly caramelized.
Finishing Touches
- Remove from the oven, squeeze the juice from the remaining lemon half over the dish, and garnish with fresh chopped parsley.
- Let the dish rest for 5 minutes before serving for optimal juiciness.
Notes
Overcrowding the baking sheet can lead to steaming instead of roasting; use two sheets if necessary for best results. Adjust seasoning to taste.