Speedy Sheet Pan Lemon Herb Chicken & Veggies
This quick and easy sheet pan recipe features tender chicken and vibrant vegetables seasoned with lemon and herbs, all cooked together for a healthy and delicious 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
- 1 broccoli cut into florets
- 2 bell peppers any color, cored and chopped into 1-inch pieces
- 1 red onion chopped into wedges
Seasoning & Dressing
- 2 tbsp olive oil
- 1 tbsp dried Italian herbs or 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and freshly ground black pepper to taste
- 1 lemon half sliced into thin rounds, half for juicing
Optional for Serving
- Cooked quinoa or brown rice for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a spacious bowl, combine the chicken, broccoli, bell peppers, and red onion.
Seasoning & Roasting
- Drizzle the ingredients with olive oil, then sprinkle with Italian herbs, garlic powder, salt, and pepper; toss until everything is evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet, adding lemon slices among them.
- Bake for 20-25 minutes, or until the chicken is fully cooked and the vegetables are tender-crisp, tossing halfway through for even browning.
Finishing & Serving
- Once cooked, squeeze fresh lemon juice over the entire sheet pan.
- Serve immediately, optionally over cooked quinoa or brown rice.
Notes
For an extra burst of flavor, consider marinating the chicken in the olive oil and herbs for 15-30 minutes before baking.