This easy sheet pan lemon herb chicken and vegetables is perfect for a busy weeknight dinner! The chicken is juicy and packed with fresh lemon flavor, while the veggies get nice and tender.
I love how everything cooks together on one pan, which means fewer dishes to wash. Plus, the bright lemon and herbs make my kitchen smell heavenly! 🍋🌿
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here, being juicy and easy to cook. If you’re looking for lower fat options, use chicken thighs, or substitute with tofu for a vegetarian version.
Potatoes: Baby potatoes are great for roasting, but you can use any small potato varieties. If you want a lower-carb option, try cauliflower florets or sweet potatoes for a hint of sweetness.
Bell Peppers: A red bell pepper gives a nice sweetness and color. You can switch it for yellow or orange peppers, or even zucchini if you want to mix it up.
Herbs: Fresh herbs like rosemary and thyme enhance the flavor, but dried versions work too. You might also consider Italian seasoning as a substitute for a different herb profile.
How Do I Ensure My Chicken Is Cooked Perfectly?
Cooking chicken perfectly can be tricky, but with the right approach, you’ll succeed! To ensure your chicken comes out juicy:
- Use a meat thermometer to check for doneness – aim for 165°F (75°C).
- Don’t overcrowd the pan; it helps everything cook evenly.
- Let the chicken rest after cooking; it keeps the juices inside.
This method allows all the flavors to mingle and gives you that delicious meal without drying out the chicken. Happy cooking!
How to Make Sheet Pan Lemon Herb Chicken And Vegetables
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1 red bell pepper, sliced
- 2 large carrots, peeled and cut into sticks
- 1 bunch asparagus, trimmed
- 1 large red onion, cut into wedges
For the Flavor Mixture:
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 lemon, sliced (plus zest and juice of 1 lemon)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and approximately 30 minutes to cook. So, in just about 45 minutes, you’ll have a delicious, healthy meal ready to serve!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). You want it nice and hot! Lightly grease a large sheet pan or line it with parchment paper to make cleanup easier later.
2. Make the Herb-Lemon Mixture:
In a small bowl, mix together 2 tablespoons of olive oil, minced garlic, lemon zest, lemon juice, chopped rosemary, thyme, parsley, and a pinch of salt and pepper. This is going to add tons of flavor!
3. Marinate the Chicken:
Take your chicken breasts and place them in a large bowl. Pour half of the herb-lemon mixture over the chicken, making sure to toss it around so it’s well coated. Set this aside for a moment.
4. Prepare the Potatoes:
In a separate bowl, toss the halved baby potatoes with 1 tablespoon of olive oil and season with salt and pepper. These will go on one side of the sheet pan.
5. Arrange the Vegetables:
Now grab the red bell pepper slices, carrot sticks, trimmed asparagus, and red onion wedges, and toss them in the same bowl with a little salt, pepper, and a splash of olive oil if needed. Once mixed, arrange these colorful veggies on the sheet pan around the potatoes.
6. Add the Chicken:
Place the marinated chicken breasts in the center of the sheet pan among the vegetables.
7. Drizzle with Remaining Mixture:
Take the rest of the herb-lemon mixture and sprinkle it over both the chicken and the vegetables for added flavor.
8. Garnish with Lemon:
Lay the lemon slices over the chicken for a lovely garnish and some extra lemony goodness!
9. Roast in the Oven:
Pop the sheet pan into your preheated oven and roast for about 25-30 minutes. Make sure the chicken is cooked through (internal temperature should reach 165°F / 75°C) and the veggies are tender.
10. Broil for Extra Flavor:
If you’d like to get a nice char on your vegetables, turn on the broiler for an additional 2-3 minutes, keeping an eye on them to prevent burning.
11. Let It Rest:
Once cooked, pull the pan out of the oven and let everything rest for a few minutes. This allows the juices to settle in the chicken.
12. Serve and Enjoy!
Serve the dish warm, garnished with any extra fresh herbs if you like. Enjoy your delicious, healthy meal that was all cooked on one pan—easy cleanup!
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to swap out the asparagus, red bell pepper, or carrots for other veggies you enjoy, such as zucchini, broccoli, or green beans. Just make sure to cut them into similar sizes for even cooking.
What Can I Substitute for Olive Oil?
If you don’t have olive oil on hand, you can use avocado oil, canola oil, or even melted butter as a substitute. Each will bring a slightly different flavor but will work just fine for roasting!
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them up in the oven or microwave. If you prefer, add a splash of broth or water when reheating to keep everything moist.
Can I Make This Recipe in Advance?
Yes, you can prep the chicken and vegetables ahead of time! Marinate the chicken and chop the vegetables a day in advance. Store them separately in the fridge and then just follow the cooking instructions when you’re ready to enjoy your meal!
