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Sheet Pan Lemon Herb Chicken & Veggies: 1 Big Win

Sheet Pan Lemon Herb Chicken & Veggies
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Sheet Pan Lemon Herb Chicken & Veggies is a simple, healthy, and flavorful one-pan meal. Chicken and fresh vegetables roast together with a bright lemon-herb marinade, making dinner easy and delicious.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 4 cups mixed vegetables (broccoli florets, bell peppers, zucchini, red onion), chopped
  • 2 tbsp olive oil
  • 1 lemon, juiced and zested
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. This is your lemon herb marinade.
  3. In a large bowl, combine the chopped chicken and mixed vegetables. Pour the lemon herb marinade over the chicken and vegetables. Toss everything until well coated.
  4. Spread the chicken and vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan for even cooking.
  5. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. You can stir halfway through cooking for more even browning.
  6. Serve immediately and enjoy your nutritious one-pan meal.

Notes

  • Vary the vegetables based on what you have. Carrots, potatoes, or Brussels sprouts also work well.
  • For extra flavor, garnish with fresh parsley or cilantro before serving.
  • If using chicken breasts, cut them into similar-sized pieces for even cooking.

Nutrition

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