Sheet Pan Lemon Herb Chicken and Vegetables

If you’re looking for a quick and delicious meal that will make your kitchen smell heavenly, you’ve come to the right place! This Sheet Pan Lemon Herb Chicken and Vegetables is one of my all-time favorite recipes. It’s perfect for busy weeknights when you want something wholesome without spending hours in the kitchen. Plus, it’s a fantastic option for family gatherings where everyone can enjoy a hearty and flavorful dish.

What I love most about this recipe is its simplicity. With just one pan, you can create a colorful, nutritious meal that’s sure to please the whole family. The bright lemon flavors combined with fresh herbs bring everything together beautifully. Trust me, once you try this dish, it’ll become a staple in your home!

Why You’ll Love This Recipe

• Easy preparation: This recipe comes together quickly and requires minimal cleanup. Just toss everything on one sheet pan, and you’re good to go!
• Kid-friendly appeal: The tender chicken and vibrant veggies are sure to delight even the pickiest eaters at your table.
• Make-ahead convenience: Marinate the chicken in advance for an even richer flavor, making dinner prep a breeze.
• Delicious flavor: The combination of lemon, garlic, and herbs creates a mouthwatering dish that everyone will be asking for seconds!

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that you probably already have in your pantry. Let’s gather what we need to make this delightful Sheet Pan Lemon Herb Chicken and Vegetables!

For the Chicken Marinade

• 1 lb chicken breast (boneless and skinless cut into 1 ½ inch pieces)
• 1 tablespoon dried parsley
• 2 teaspoons Italian seasoning
• 1 teaspoon minced garlic
• 1/2 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 lemons

For the Vegetables

• 5 tablespoons olive oil divided
• 1 cup baby carrots (cut in halves)
• 1-1/2 cups baby golden potatoes (halved)
• 1 cup broccoli florets
• 1/2 tablespoon minced garlic (for broccoli)

Variations

One of the best things about this recipe is its flexibility! You can easily switch up the ingredients based on what you have on hand or your personal preferences.

• Swap the protein: Feel free to use boneless skinless thighs or even tofu for a vegetarian version!
• Change up the veggies: Use whatever seasonal vegetables you love—zucchini, bell peppers, or asparagus would work wonderfully.
• Add some heat: If you’re looking for a spicy kick, sprinkle in some red pepper flakes or add sliced jalapeños to the mix.
• Try different herbs: Experiment with fresh herbs like thyme or rosemary for a new twist on flavor.

How to Make Sheet Pan Lemon Herb Chicken and Vegetables

Step 1: Prepare the Chicken

Pat the chicken breasts dry using a paper towel. Cutting them into 1 ½-inch chunks helps them cook evenly and soak up that delicious marinade beautifully. Transfer these pieces into a large mixing bowl.

Step 2: Make the Marinade

In a small bowl, mix together dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper. This blend packs so much flavor! Add half of it to your chicken along with two tablespoons of olive oil, minced garlic from earlier, lemon zest from one lemon, and juice from both lemons. Stir well until all of the chicken is coated evenly. Cover it up and let it marinate in the fridge for at least 30 minutes; this step enhances the flavors!

Step 3: Prep Your Oven

Preheat your oven to 425°F while you line a large baking sheet with parchment paper. This makes cleanup so much easier! Slice those baby carrots lengthwise and cut your baby Yukon gold potatoes in half—this way they roast perfectly alongside everything else.

Step 4: Roast the Veggies

Place your carrots and potatoes onto that prepared baking sheet along with two tablespoons of olive oil and most of your reserved seasoning mix (saving about one teaspoon). Toss them until well coated before roasting them in the oven for about 20 minutes. This initial roasting helps develop those lovely caramelized edges!

Step 5: Add Broccoli

While those veggies are cooking away, chop up your broccoli into bite-sized florets. Once your timer goes off after 20 minutes, take out the baking sheet and give everything a quick stir. Move those carrots and potatoes to one side of the pan—this is where we’ll add our broccoli.

Step 6: Combine Everything

On the empty side of your pan, add broccoli florets along with more minced garlic. Drizzle everything with that last tablespoon of olive oil and sprinkle with remaining seasoning mix. Toss gently to coat if you like; otherwise, feel free to keep them separate!

Step 7: Add Chicken to Bake

Retrieve your marinated chicken from the fridge. Discard any excess marinade before spreading those juicy pieces across the pan without overlapping them—this ensures even cooking! Now return that glorious sheet pan back into your oven.

Step 8: Finish Cooking

Let it roast for another 15-20 minutes until your chicken reaches an internal temperature of 165°F (trust me; this is super important!). Your vegetables should be tender but still vibrant! For an extra touch of color or slight charring (who doesn’t love crispy bits?), switch your oven setting to broil on high for just 1-2 minutes—but keep an eye on it so nothing burns!

Step 9: Serve Up & Enjoy!

Once out of the oven, let everything rest just for a moment before serving hot straight away! Pair it with some crusty bread or over rice if desired—you won’t regret it!

Enjoy every bite of this lovely Sheet Pan Lemon Herb Chicken and Vegetables!

Pro Tips for Making Sheet Pan Lemon Herb Chicken and Vegetables

Cooking can be a delightful experience, especially when you have a few handy tips up your sleeve! Here are some pro tips to elevate your Sheet Pan Lemon Herb Chicken and Vegetables:

• Marinate Longer: If you have extra time, marinating the chicken for an hour or more allows the flavors to penetrate deeper, resulting in a juicier and more flavorful dish.
• Use Fresh Herbs: While dried herbs work well, fresh parsley or thyme can add a burst of flavor and brightness to your dish. This makes everything feel fresher and more vibrant.
• Uniform Vegetable Sizes: Cut your vegetables into similar sizes to ensure they cook evenly. This way, you won’t end up with some pieces undercooked while others are overdone.
• Don’t Overcrowd the Pan: Spacing out the chicken and vegetables allows them to roast instead of steam, giving you that lovely caramelization and texture that makes this dish so appealing.
• Experiment with Veggies: Feel free to mix in other veggies like bell peppers or zucchini. They add different textures and flavors, making each bite exciting!

How to Serve Sheet Pan Lemon Herb Chicken and Vegetables

Serving this dish is as fun as making it! With its vibrant colors and delicious aroma, you’ll want to showcase it beautifully on the table.

Garnishes

• Fresh Lemon Wedges: A squeeze of fresh lemon juice right before serving brightens up the entire dish with zesty goodness.
• Chopped Fresh Parsley: Sprinkling some fresh parsley on top adds a pop of color and enhances the herbaceous notes of the meal.

Side Dishes

• Quinoa Salad: A refreshing quinoa salad tossed with cucumbers, cherry tomatoes, and a light lemon vinaigrette complements the chicken perfectly while adding extra fiber.
• Steamed Green Beans: Lightly steamed green beans seasoned with salt and pepper provide a crisp contrast to the tender chicken and roasted vegetables.
• Garlic Bread: Crusty garlic bread is great for soaking up any juices from the chicken; it’s always a hit!
• Cauliflower Rice: For a low-carb option, serve this dish with cauliflower rice which absorbs all those delicious flavors without adding too many calories.

Enjoy preparing this fantastic meal! Your family will love it just as much as you will.

Make Ahead and Storage

This Sheet Pan Lemon Herb Chicken and Vegetables recipe is perfect for meal prep, allowing you to enjoy delicious, healthy meals throughout the week with minimal effort.

Storing Leftovers

• Allow the leftovers to cool completely before storing.
• Transfer any remaining chicken and vegetables into an airtight container.
• Store in the refrigerator for up to 3-4 days for the best flavor and freshness.

Freezing

• For longer storage, consider freezing the cooked dish.
• Let the chicken and vegetables cool down before placing them in freezer-safe bags or containers.
• Label with the date and freeze for up to 2-3 months.

Reheating

• To reheat from the refrigerator, simply pop it in the microwave for 1-2 minutes, stirring halfway through until heated through.
• If reheating from frozen, thaw overnight in the fridge and then reheat in the oven at 350°F for about 15-20 minutes or until warm.

FAQs

Here are some common questions about this recipe that might help you out!

Can I make Sheet Pan Lemon Herb Chicken and Vegetables ahead of time?

Yes! You can marinate the chicken a day in advance. Just store it in the fridge until you’re ready to cook!

How do I store leftover Sheet Pan Lemon Herb Chicken and Vegetables?

Store leftovers in an airtight container in the fridge for up to 3-4 days.

Can I use other vegetables in this recipe?

Absolutely! Feel free to substitute with your favorite veggies like bell peppers or zucchini based on what you have on hand.

What can I serve with Sheet Pan Lemon Herb Chicken and Vegetables?

This dish pairs beautifully with a side salad or some quinoa for a complete meal.

How long does it take to cook Sheet Pan Lemon Herb Chicken and Vegetables?

The total cooking time is around 40 minutes after marinating, making it a quick weeknight dinner option!

Final Thoughts

I hope you’re excited to try making this vibrant and flavorful Sheet Pan Lemon Herb Chicken and Vegetables! It’s not just a feast for your taste buds; it’s also a fantastic way to simplify your weeknight dinners while keeping things healthy. I encourage you to give it a go—it’s sure to become a family favorite! Happy cooking!