Sheet Pan Lemon Herb Chicken and Vegetables

If you’re looking for a delicious and easy dinner that the whole family will love, you’ve found it right here! This Sheet Pan Lemon Herb Chicken and Vegetables recipe has quickly become a favorite in my kitchen. It’s perfect for busy weeknights when you want something healthy but don’t have much time to spare. The bright flavors of lemon and herbs infuse the chicken and veggies, making each bite a joy to savor.

What I adore about this dish is how simple it is to prepare. You get a wholesome meal all on one pan, which means less cleanup after your family feast. Whether you’re hosting friends or enjoying a cozy night in with loved ones, this recipe fits perfectly into any occasion.

Why You’ll Love This Recipe

• Easy preparation: Just toss everything on a sheet pan and let the oven do the work!
• Family-friendly: With tender chicken and colorful veggies, everyone will find something they love.
• Meal prep friendly: Make it ahead of time for those busy weekdays when cooking feels like a chore.
• Delicious flavor: Zesty lemon combined with savory herbs creates an unforgettable taste experience.

Ingredients You’ll Need

Let’s look at the ingredients that make this Sheet Pan Lemon Herb Chicken and Vegetables shine! These are simple, wholesome ingredients you can easily find at your local grocery store.

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 Veggies

• 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! Feel free to mix things up based on what you have on hand or your family’s preferences.

• Swap the protein: Try using boneless turkey breast or chicken thighs for a different flavor and texture.
• Add more veggies: Bell peppers, zucchini, or asparagus would be delightful additions to this dish.
• Change the herbs: Fresh herbs like rosemary or thyme can bring a new twist to the marinade.
• Make it spicy: Add red pepper flakes or cayenne pepper for some heat!

How to Make Sheet Pan Lemon Herb Chicken and Vegetables

Step 1: Prepare the Chicken

Start by patting the chicken breasts dry with a paper towel. This helps them brown nicely in the oven. Cut into 1 ½-inch chunks and place them in a large mixing bowl.

Step 2: Mix the Marinade

In a small bowl, combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper. This mix brings together all those lovely flavors we want in our Sheet Pan Lemon Herb Chicken and Vegetables.

Step 3: Marinate the Chicken

Add half of your seasoning blend to the chicken along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice. Stir everything well so that each piece of chicken gets coated with that zesty goodness. Cover it up and let it marinate in the fridge for 30 minutes—trust me; this step makes all the difference!

Step 4: Preheat Your Oven

While your chicken marinates, preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup later on.

Step 5: Prepare the Veggies

Slice your baby carrots in half lengthwise and cut those cute baby Yukon gold potatoes in half too—quarter them if they’re larger. Add them to your baking sheet along with another 2 tablespoons of olive oil and most of your remaining seasoning mix (save about 1 teaspoon). Toss until everything is well coated before roasting them in the oven for about 20 minutes.

Step 6: Chop the Broccoli

While those veggies roast away, chop up your broccoli into bite-sized florets. This will ensure they cook evenly alongside everything else.

Step 7: Add Broccoli to Baking Sheet

After 20 minutes of roasting time has passed, take out your baking sheet from the oven (careful—it’s hot!). Give those carrots and potatoes a quick stir then push them over to one side of the pan. On the other side, add in your broccoli along with more minced garlic.

Step 8: Season Everything Again

Drizzle everything with that last tablespoon of olive oil and sprinkle on any remaining seasoning mix you saved earlier. Toss gently to coat or mix everything together if you prefer!

Step 9: Add Chicken and Roast Again

Now it’s time for our marinated chicken! Take it out of the fridge and discard any excess marinade. Spread those lovely chunks across the pan without overlapping—this ensures even cooking!

Step 10: Final Roast

Pop your pan back into the oven for another 15-20 minutes or until that chicken reaches an internal temperature of 165°F. Don’t be afraid to turn on broil for just a minute or two at the end if you want some crispy bits—just keep an eye on it!

Step 11: Serve It Up!

Once done, take it out from the oven and serve hot! Enjoy every flavorful bite of your Sheet Pan Lemon Herb Chicken and Vegetables!

Pro Tips for Making Sheet Pan Lemon Herb Chicken and Vegetables

Cooking should be fun and rewarding, so here are some tips to ensure your Sheet Pan Lemon Herb Chicken and Vegetables turns out perfectly every time!

• Marinate for Maximum Flavor: Allowing the chicken to marinate for at least 30 minutes (or longer if you have time) will infuse it with flavor, making each bite juicy and delicious.
• Uniform Vegetable Sizes: Cut your vegetables into similar sizes to ensure they cook evenly. This way, you’ll avoid having some pieces overcooked while others remain underdone.
• Use Fresh Ingredients When Possible: While dried herbs work well, using fresh herbs can add an extra punch of flavor. If you have access to fresh parsley or thyme, consider substituting them in!
• Don’t Overcrowd the Pan: Spread the chicken and vegetables out on the baking sheet. If they’re overcrowded, they’ll steam instead of roast, resulting in less crispiness.
• Watch the Broiling Step: When broiling for that perfect finish, keep a close eye on your dish. It can go from beautifully charred to burnt in a matter of seconds!

How to Serve Sheet Pan Lemon Herb Chicken and Vegetables

Serving this vibrant dish is just as delightful as preparing it! With its colorful presentation, you can create an inviting meal that’s sure to impress.

Garnishes

• Chopped Fresh Parsley: Sprinkle some freshly chopped parsley over the top before serving for a burst of color and added freshness.
• Lemon Wedges: Serve with lemon wedges on the side for those who enjoy a tangy kick with each bite.
• Cracked Black Pepper: A light sprinkle of cracked black pepper right before serving enhances the flavors without overpowering them.

Side Dishes

• Quinoa Salad: A light quinoa salad with diced cucumbers, cherry tomatoes, and a splash of lemon juice makes a refreshing complement to your chicken dish.
• Garlic Bread: Serve warm garlic bread alongside for something comforting and perfect for soaking up any extra juices from the chicken.
• Steamed Green Beans: Lightly steamed green beans add a crisp texture and vibrant color that balances well with the roasted chicken and veggies.
• Mixed Green Salad: A simple mixed green salad with a vinaigrette dressing is perfect for adding freshness and crunch to your meal.

With these suggestions, you’re all set to enjoy your delicious Sheet Pan Lemon Herb Chicken and Vegetables! Happy cooking!

Make Ahead and Storage

This Sheet Pan Lemon Herb Chicken and Vegetables recipe is perfect for meal prep, allowing you to enjoy healthy and delicious meals throughout the week. With easy storage options, you can whip up this dish in advance and have it ready to go when you’re short on time.

Storing Leftovers

• Allow the cooked chicken and vegetables to cool completely.
• Transfer them into an airtight container.
• Store in the refrigerator for up to 3-4 days.

Freezing

• Let the chicken and vegetables cool before packing.
• Divide into meal-sized portions and place in freezer-safe bags or containers.
• Label with the date and freeze for up to 2-3 months.

Reheating

• For best results, reheat in the oven at 350°F until warmed through (about 15-20 minutes).
• Alternatively, you can microwave individual portions for 2-3 minutes or until hot, stirring halfway through.

FAQs

If you have any questions about this delightful recipe, you’re not alone! Here are some common queries that might help you out.

Can I use other vegetables for the Sheet Pan Lemon Herb Chicken and Vegetables?

Absolutely! Feel free to swap in your favorite vegetables like bell peppers, zucchini, or asparagus. Just adjust cooking times as needed based on their size and density.

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

The total time for making Sheet Pan Lemon Herb Chicken and Vegetables is about 60 minutes, including prep time of 20 minutes and cook time of around 40 minutes.

Can I marinate the chicken overnight for the Sheet Pan Lemon Herb Chicken and Vegetables?

Yes! Marinating overnight will enhance the flavors even more. Just be sure to store it in the refrigerator until you’re ready to cook.

Is this recipe suitable for meal prep?

Yes! This recipe is fantastic for meal prep as it stores well in the fridge or freezer, making weeknight dinners a breeze.

Final Thoughts

I hope you find joy in preparing this Sheet Pan Lemon Herb Chicken and Vegetables! It’s not just a meal; it’s a comforting dish that brings together vibrant flavors with minimal cleanup. Whether it’s a busy weeknight or a cozy family dinner, this recipe is sure to impress. Enjoy every bite, and don’t hesitate to share your experience! Happy cooking!