Sheet Pan Lemon Herb Chicken and Vegetables

There’s nothing quite like the aroma of roasted chicken mingling with zesty lemon and fresh herbs wafting through your kitchen. This Sheet Pan Lemon Herb Chicken and Vegetables is a vibrant, one-pan meal that beautifully combines juicy chicken with a medley of colorful vegetables. In just about an hour, you’ll create a delicious dinner that showcases bold flavors and satisfying textures, thanks to the way the chicken marinates alongside the roasted veggies.

This recipe is perfect for busy weeknights or meal prep days when you want something simple yet impressive. You can easily make it ahead of time and store it in the fridge for a quick reheat during the week, ensuring you enjoy a wholesome meal without the fuss.

Why You’ll Love This Recipe

• The juicy chicken pieces pair perfectly with the tender, roasted vegetables.
• You can effortlessly prepare a full meal on just one sheet pan, reducing cleanup time.
• The bright lemon and fragrant herbs elevate the dish, making it feel special.
• It requires minimal prep and cooks in under an hour, ideal for weeknight dinners.

What You’ll Need

Gather these ingredients to create a wonderful, wholesome dinner.

For the Chicken

• 1 lb chicken breast, boneless and skinless, cut into 1 ½ inch pieces
• 1 tbsp dried parsley
• 2 tsp Italian seasoning
• 1 tsp minced garlic
• 1/2 tsp onion powder
• 1 tsp paprika
• 1/2 tsp seasoned salt
• 1/4 tsp pepper
• 2 lemons, zested and juiced
• 5 tbsp olive oil, divided

For the Vegetables

• 1 cup baby carrots, cut in halves
• 1-1/2 cups baby golden potatoes, halved
• 1 cup broccoli florets
• 1/2 tbsp minced garlic (for broccoli)

Lemon zest adds a burst of flavor.

Substitutions & Swaps

• Chicken breast can be swapped for thighs.
• Olive oil may be replaced with avocado oil.
• Baby carrots can be substituted with regular carrots.
• Broccoli can be replaced with green beans or asparagus.

How to Make It

Follow these easy steps to bring this dish to life.

1. Prepare the Chicken

Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and transfer to a large mixing bowl.

2. Mix Seasonings

In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.

3. Marinate the Chicken

Add half of this seasoning blend to the chicken, along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice. Stir everything well to coat the chicken evenly. Cover the bowl and refrigerate for 30 minutes to marinate.

4. Preheat the Oven

Preheat your oven to 425°F and line a large baking sheet with parchment paper for easier cleanup. Slice the baby carrots in half lengthwise and cut the baby Yukon gold potatoes in half (or quarters if they’re large).

5. Roast Vegetables

Add the carrots and potatoes to the baking sheet along with 2 more tablespoons of olive oil and most of the remaining seasoning mix (save about 1 teaspoon). Toss until the vegetables are well coated, then roast in the oven for 20 minutes.

6. Prepare the Broccoli

While the vegetables are baking, chop the broccoli into bite-sized florets.

7. Add Broccoli to the Pan

Once the 20 minutes are up, remove the baking sheet from the oven. Give the carrots and potatoes a quick stir and move them to one side of the pan. On the other side, add the broccoli and a bit more minced garlic.

8. Drizzle and Combine

Drizzle the broccoli with the last tablespoon of olive oil and sprinkle with the remaining seasoning. Toss to coat and mix the broccoli in with the other vegetables if desired.

9. Cook the Chicken

Take the marinated chicken out of the fridge and discard any excess marinade. Spread the chicken pieces across the pan, making sure they aren’t overlapping so they cook evenly.

10. Final Roast

Return the pan to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender. For extra color and slight charring, switch the oven to broil on high for the last 1-2 minutes, keeping a close eye to prevent burning.

11. Serve

Remove from the oven and serve hot. Enjoy!

How to Store It

Fridge: 3-4 days in an airtight container.
Freezer: No, chicken texture may change.
Reheat: Microwave on medium for 2-3 minutes.

Tips for Best Results

• Cut chicken into uniform pieces for even cooking.
• Allow the chicken to marinate for at least 30 minutes for maximum flavor.
• Keep an eye on the vegetables to ensure they don’t overcook.
• Experiment with your favorite seasonal vegetables for variety.

Serving Suggestions

• Serve with a side of fresh bread to soak up the juices.
• Pair with a crisp green salad for a balanced meal.
• Enjoy with a glass of chilled white wine for a delightful dinner.