Sheet Pan Lemon Herb Chicken and Veggies
This easy sheet pan recipe features tender lemon herb chicken and a colorful array of roasted vegetables, making for a healthy and convenient meal with minimal cleanup.
Equipment
- Oven
- Large baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 4 cups mixed vegetables broccoli florets, bell pepper strips, zucchini chunks, cherry tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.25 tsp garlic powder
- Salt and freshly ground black pepper to taste
- 1 lemon half thinly sliced, half juiced
- fresh parsley chopped, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the chicken pieces and mixed vegetables.
- Drizzle with olive oil, then season with oregano, thyme, garlic powder, salt, and pepper; toss to coat evenly.
Cooking
- Spread the chicken and vegetables in a single layer on the prepared baking sheet and arrange lemon slices among them.
- Roast for 20-25 minutes, flipping halfway, until the chicken is cooked through and vegetables are tender-crisp.
Finishing
- Squeeze the juice from the remaining lemon half over the cooked chicken and vegetables.
- Garnish with fresh chopped parsley, if desired, and serve immediately.
Notes
For extra flavor, marinate the chicken and vegetables for 30 minutes before roasting. Adjust vegetables based on seasonal availability or personal preference.