Sheet Pan Lemon Herb Chicken & Veggies
Busy day, hungry family? This “everything-on-one-pan” dinner is your lifesaver: juicy chicken, crispy golden potatoes, tender broccoli, and a bright lemon–garlic kick that tastes like California sunshine. It comes together fast, smells amazing, and leaves you with just one pan to wash. Perfect for a weeknight or a casual dinner with friends!
Details
- Time: 45 minutes (10 prep + 35 oven)
- Servings: 4 generous portions
- Difficulty: Easy – if you can turn on the oven, you can nail this
Ingredients
- 4 boneless, skinless chicken breasts (about 1½ lb total)
- 1 lb baby potatoes, halved (yellow or red potatoes work best)
- 2 cups broccoli florets (fresh or well-drained frozen)
- 1 red bell pepper, cut into thick strips
- 3 tbsp extra virgin olive oil
- Zest and juice of 1 large lemon (use another half if you love it extra citrusy)
- 3 garlic cloves, finely minced
- 1 tsp dried oregano
- 1 tsp dried thyme (or rosemary for a deeper aroma)
- ½ tsp red pepper flakes (optional, for a gentle kick)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped, for garnish
Preparation
- Preheat and prep: set oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or lightly oil it for easy cleanup.
- Make the quick marinade: in a small bowl whisk olive oil, lemon zest, lemon juice, garlic, oregano, thyme, red pepper flakes, salt, and black pepper. Taste it—bright and slightly salty is perfect.
- Toss it all together: place chicken, potatoes, broccoli, and bell pepper on the pan. Pour the marinade over and toss with clean hands or a spatula until everything looks glossy and seasoned.
- Spread in one layer: arrange so the ingredients aren’t piled up; this is the secret to gorgeous browning.
- Roast: bake for 20 minutes. Flip the potatoes and veggies, then return to the oven for another 15–20 minutes, or until chicken reaches 165°F (74°C) and vegetables have golden edges.
- Rest and finish: let everything sit for 5 minutes so the chicken stays juicy. Sprinkle parsley or chives and, if you’re a lemon lover, squeeze a little more juice on top before serving.
Nutritional information (estimated per serving)
- Calories: approx. 410 kcal
- Protein: about 38 g
- Carbs: 28 g
- Fat: 15 g (mostly healthy olive oil)
- Diet type: Lean Protein / Balanced / Gluten-Free
Notes
• Variations: swap broccoli for asparagus, zucchini, or Brussels sprouts depending on the season. Use boneless thighs if you want extra juiciness (add about 5 minutes cook time).
• Boost the flavor: sprinkle grated Parmesan in the last 5 minutes of roasting for a savory edge.
• Make ahead: marinate chicken and veggies in the morning, cover, and chill. At dinner, just roast and relax.
• Leftovers: keep up to 3 days; they’re great in wraps, salads, or grain bowls.