Sheet Pan Lemon Herb Chicken and Veggies
Sheet Pan Lemon Herb Chicken and Veggies
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups broccoli florets
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch half-moons
- 1/2 red onion, cut into 1/2-inch wedges
For the Lemon Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, dried thyme, garlic powder, salt, and black pepper to create the lemon herb dressing.
⏱️ 3 min
- 3
In a large bowl, combine the cut chicken breasts, broccoli florets, red bell pepper, zucchini, and red onion. Pour the lemon herb dressing over the chicken and vegetables. Toss well to ensure everything is evenly coated.
⏱️ 7 min
- 4
Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure not to overcrowd the pan, as this will steam the vegetables instead of roasting them. If necessary, use two sheet pans.
⏱️ 3 min
- 5
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp and slightly caramelized. Halfway through cooking (around 15 minutes), gently toss the ingredients on the sheet pan to ensure even cooking.
⏱️ 30 min•🌡️ 400
- 6
Remove the sheet pan from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Lemon Herb Chicken and Veggies
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups broccoli florets
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch half-moons
- 1/2 red onion, cut into 1/2-inch wedges
For the Lemon Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, dried thyme, garlic powder, salt, and black pepper to create the lemon herb dressing.
⏱️ 3 min - 3
In a large bowl, combine the cut chicken breasts, broccoli florets, red bell pepper, zucchini, and red onion. Pour the lemon herb dressing over the chicken and vegetables. Toss well to ensure everything is evenly coated.
⏱️ 7 min - 4
Spread the chicken and vegetables in a single layer on the prepared sheet pan. Ensure not to overcrowd the pan, as this will steam the vegetables instead of roasting them. If necessary, use two sheet pans.
⏱️ 3 min - 5
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp and slightly caramelized. Halfway through cooking (around 15 minutes), gently toss the ingredients on the sheet pan to ensure even cooking.
⏱️ 30 min•🌡️ 400 - 6
Remove the sheet pan from the oven. Garnish with fresh chopped parsley, if desired, and serve immediately.
⏱️ 2 min