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Sheet Pan Lemon Herb Chicken and Roasted Vegetables: A Weeknight Wonder

Discover a surprisingly simple and incredibly flavorful sheet pan recipe for lemon herb chicken and roasted vegetables. Perfect for a quick, healthy, and delicious weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner Recipes
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs or breasts, cut into 1.5-inch pieces
  • 1 lb small red or Yukon gold potatoes quartered
  • 1 red onion cut into wedges
  • 1 bell pepper any color, cut into 1-inch pieces
  • 1 zucchini cut into 1-inch rounds or half-moons
  • 1 cup broccoli florets
  • 1/4 cup olive oil
  • 2-3 cloves garlic minced
  • 1 lemon zested and juiced
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: Fresh parsley chopped, for garnish

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, oregano, thyme, rosemary, salt, and pepper. Whisk together to create the marinade.
  3. Add the chicken pieces to the bowl and toss to coat evenly. Let it marinate for at least 10 minutes while you prepare the vegetables.
  4. Add the quartered potatoes, red onion wedges, bell pepper pieces, zucchini, and broccoli florets to the same bowl (no need to wash it). Toss the vegetables with any remaining marinade. If the mixture seems a bit dry, you can add another tablespoon of olive oil.
  5. Arrange the marinated chicken and coated vegetables in a single layer on the prepared baking sheet. Ensure there's some space between the pieces for even roasting.
  6. Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized. You can toss them halfway through for more even browning.
  7. Once cooked, remove from the oven. Garnish with fresh parsley if desired.