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Sheet Pan Lemon Herb Chicken Recipe Easy One Pan Dinner with Veggies

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This easy sheet pan lemon herb chicken recipe features juicy marinated chicken breasts roasted alongside a colorful array of vegetables, all infused with fresh herbs and zesty lemon. It’s a wholesome, crowd-pleasing dinner with minimal cleanup—perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 large lemons, zested and juiced
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
  • 2 tablespoons fresh parsley, chopped (or 1 tablespoon dried)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 2 cups baby potatoes, halved or quartered
  • 2 large carrots, peeled and cut into sticks
  • 1 red bell pepper, sliced into strips
  • 1 zucchini, sliced into half-moons
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Extra lemon slices (for serving, optional)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat your oven to 425°F (220°C) and let it heat for about 10 minutes.
  2. In a large mixing bowl, whisk together lemon zest and juice, olive oil, minced garlic, thyme, parsley, oregano, salt, and pepper to make the marinade.
  3. Add chicken breasts to the marinade, tossing to coat well. Let marinate for at least 15 minutes (up to 1 hour).
  4. While chicken marinates, chop potatoes, carrots, bell pepper, zucchini, and onion into even pieces.
  5. In a separate bowl, toss the vegetables with olive oil, salt, and pepper.
  6. Spread the veggies in a single layer on a large rimmed baking sheet, leaving space for the chicken.
  7. Nestle the marinated chicken breasts among the vegetables. Pour any leftover marinade over the veggies.
  8. Roast in the oven for 25 minutes. Flip veggies and chicken if desired for extra browning.
  9. Continue roasting for another 10-15 minutes, until chicken is cooked through (internal temp 165°F) and veggies are golden and tender.
  10. If chicken finishes before veggies, remove it and let veggies roast a bit longer.
  11. Let chicken rest for 5 minutes before slicing. Garnish with extra parsley and lemon slices.
  12. Serve chicken and veggies together, spooning pan juices over for extra flavor.

Notes

For best results, don’t overcrowd the pan—use two pans if needed. Marinate chicken for up to an hour for deeper flavor. Rotate the pan halfway through roasting for even browning. If veggies aren’t browning, broil for 2-3 minutes at the end. Swap in seasonal veggies or chicken thighs as desired. Leftovers are great in wraps or salads.

Nutrition

Keywords: sheet pan chicken, lemon herb chicken, one pan dinner, roasted vegetables, easy chicken recipe, gluten-free, dairy-free, healthy dinner, weeknight meal

Find it online: https://avabake.com/sheet-pan-lemon-herb-chicken-recipe-easy-one-pan-dinner-with-veggies/