This dish is a tasty mix of juicy chicken and colorful veggies all baked together on one pan. With fresh lemon and herbs, it’s light, bright, and bursting with flavor!
Who doesn’t love an easy clean-up? I just toss everything onto the sheet pan, pop it in the oven, and let it work its magic. Perfect for busy nights and leftovers are a bonus!
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless are my go-to for this recipe because they stay juicy and cook evenly. If you prefer dark meat, you can substitute with boneless thighs for added flavor.
Vegetables: I love using a colorful mix of bell peppers, zucchini, and carrots. You can swap them for whatever veggies you have. Broccoli, asparagus, or green beans work wonderfully! Just remember not all veggies have the same cooking time.
Lemon: Fresh lemon juice and zest enhance the dish’s brightness. If fresh lemons aren’t available, bottled lemon juice can work, but it won’t taste quite as fresh. If you love a citrus twist, orange or lime zest is also a delightful alternative.
Herbs: Dried herbs are convenient, but fresh herbs really elevate the recipe! If you have fresh oregano or thyme, feel free to use them instead of dried for a more vibrant flavor.
Olive Oil: Extra virgin olive oil is perfect for flavor and roasting. You can replace it with avocado oil for a similar taste, or even use melted butter if you want a richer taste.
How Can I Ensure My Vegetables Roast Perfectly?
Getting the vegetables just right is key for this dish! To ensure they roast beautifully, pay attention to these steps:
- Cut Size: Make sure all veggie pieces are about the same size so they cook evenly. Smaller pieces will roast faster.
- Spacing: When arranging on the sheet pan, avoid crowding. Proper spacing helps them caramelize instead of steam.
- Turning Vegetables: Don’t forget to give them a gentle turn halfway through cooking. This helps them brown evenly.
- Check for Doneness: Keep an eye on the veggies; when they’re tender and slightly golden, they’re ready to go!
Following these tips will help you achieve tender, flavorful vegetables that complement your chicken perfectly. Enjoy cooking!
Sheet Pan Lemon Herb Chicken and Vegetables
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 3 boneless, skinless chicken breasts
- 1 cup baby potatoes, halved
- 1 zucchini, sliced into rounds
- 1 red bell pepper, cut into large pieces
- 1 yellow bell pepper, cut into large pieces
- 1/2 large red onion, cut into wedges
- 1 cup baby carrots
- 3-4 slices of lemon, plus 1 additional lemon (zested and juiced)
For the Marinade:
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or fresh sprigs for garnish)
- 1 teaspoon dried parsley (plus extra chopped fresh parsley for garnish)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes approximately 10 minutes to prep the ingredients and around 25-30 minutes to roast in the oven. In total, you should set aside about 40 minutes for this delicious Sheet Pan Lemon Herb Chicken and Vegetables.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). To make clean-up a breeze, lightly grease a large sheet pan or line it with parchment paper.
2. Prepare the Marinade:
In a small bowl, mix together the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, thyme, parsley, salt, and pepper. Stir well to combine everything into a fragrant lemon herb marinade.
3. Coat the Chicken:
Place the chicken breasts on the prepared sheet pan. Brush or drizzle about half of the lemon herb marinade over the chicken, making sure each piece is coated nicely.
4. Add the Vegetables:
Next, arrange the halved baby potatoes, sliced zucchini, red and yellow bell peppers, red onion wedges, and baby carrots around the chicken on the sheet pan in an even layer.
5. Season the Vegetables:
Drizzle the remaining marinade over the vegetables and toss them gently with your hands or a spoon until they’re well coated. If you’d like, add extra salt and pepper for seasoning.
6. Add Lemon Slices:
Place the lemon slices on top of the chicken and scatter them among the vegetables, adding a bright touch to the dish.
7. Roast in the Oven:
Roast everything in the preheated oven for about 25-30 minutes. You’re looking for the chicken to be fully cooked—an internal temperature of 165°F (74°C)—and the vegetables should be tender and caramelized.
8. Turn the Vegetables:
About halfway through the cooking time, gently turn the vegetables to ensure they cook evenly and get a lovely golden color.
9. Finishing Touches:
Once everything is cooked, take the sheet pan out of the oven. Garnish with fresh parsley and fresh thyme sprigs, if you have them on hand.
10. Serve and Enjoy:
Serve the chicken and vegetables warm, spooning some of the flavorful pan juices over the top for added moisture and taste. Enjoy your wholesome, vibrant meal!
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to swap in any vegetables you have on hand. Broccoli, asparagus, or sweet potatoes are great options. Just remember to cut them into similar sizes for even cooking.
How Can I Make This Recipe Low-Carb?
To make this dish lower in carbohydrates, you can skip the baby potatoes and add extra non-starchy vegetables like cauliflower or add leafy greens like spinach at the end of cooking for a fresh touch.
Can I Marinate the Chicken Overnight?
Yes! Marinating the chicken overnight in the lemon herb mixture will enhance the flavors. Just cover the chicken with the marinade in the fridge for up to 24 hours before cooking.
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to keep it moist. Enjoy as is or make a delicious wrap or salad!
