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Sheet Pan Lemon Herb Roasted Chicken & Veggies: Effortless Dinner Delight

Discover an incredibly easy and flavorful sheet pan dinner featuring tender roasted chicken and vibrant vegetables infused with lemon and herbs. Perfect for busy weeknights!
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner Recipes
Ingredients Method

Ingredients
  

  • 1.5 - 2 lbs boneless skinless chicken thighs or breasts, cut into 1.5-inch pieces
  • 1 lb small red or Yukon gold potatoes quartered
  • 1 large red onion cut into wedges
  • 2 bell peppers any color, deseeded and cut into 1-inch pieces
  • 1 head broccoli cut into florets
  • 1/4 cup olive oil
  • 2-3 cloves garlic minced
  • 1 tablespoon dried Italian seasoning or a mix of dried oregano, thyme, and rosemary
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper to taste
  • 1 lemon half juiced, half cut into wedges for serving

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup, if desired.
  2. In a large mixing bowl, combine the olive oil, minced garlic, Italian seasoning, paprika, lemon juice, 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. In the same bowl (no need to wash!), add the quartered potatoes, red onion wedges, bell pepper pieces, and broccoli florets. Pour a little extra olive oil (about 1 tablespoon) over the vegetables and season with salt and pepper. Toss to coat.
  5. Arrange the marinated chicken pieces in a single layer on one side of the prepared baking sheet. Spread the seasoned vegetables in a single layer on the other side of the baking sheet. Ensure everything has some space and isn't overcrowded for even roasting.
  6. Place the baking sheet in the preheated oven and 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 flip the chicken and vegetables halfway through for more even browning.
  7. Once cooked, remove the sheet pan from the oven. Squeeze fresh lemon wedges over the chicken and vegetables before serving.