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

  1. 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.
  2. 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.
  3. 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.
  4. Spread in one layer: arrange so the ingredients aren’t piled up; this is the secret to gorgeous browning.
  5. 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.
  6. 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.

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