Sheet Pan Lemon Herb Chicken and Veggies
Sheet Pan Lemon Herb Chicken and Veggies
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tablespoons lemon juice, fresh
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Vegetables
- 4 cups broccoli florets
- 1 red bell pepper, cut into 1-inch pieces
- 1 zucchini, medium, cut into 1/2-inch half-moons
- 1/2 red onion, medium, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl, combine the chicken pieces, 1/4 cup olive oil, fresh lemon juice, dried oregano, dried thyme, garlic powder, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Toss well to ensure all chicken pieces are evenly coated. Let the chicken marinate for at least 10 minutes while you prepare the vegetables.
⏱️ 10 min
- 3
In a separate large bowl, combine the broccoli florets, red bell pepper pieces, zucchini half-moons, and red onion wedges. Drizzle with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Toss thoroughly to coat all the vegetables.
⏱️ 5 min
- 4
Arrange the marinated chicken in a single layer on one half of the prepared sheet pan. Spread the seasoned vegetables in a single layer on the other half of the sheet pan. Ensure there is enough space between ingredients for even roasting.
⏱️ 5 min
- 5
Place the sheet pan in the preheated oven and roast for 20 minutes.
⏱️ 20 min•🌡️ 400
- 6
Carefully remove the sheet pan from the oven. Using tongs or a spatula, toss the chicken and vegetables to ensure even cooking and browning. Return the sheet pan to the oven and continue roasting for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp.
⏱️ 15 min•🌡️ 400
- 7
Remove the sheet pan from the oven. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Lemon Herb Chicken and Veggies
Ingredients
For the Chicken and Marinade
- 1 1/2 pounds chicken breasts, boneless, skinless, cut into 1-inch pieces
- 1/4 cup olive oil
- 2 tablespoons lemon juice, fresh
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For the Vegetables
- 4 cups broccoli florets
- 1 red bell pepper, cut into 1-inch pieces
- 1 zucchini, medium, cut into 1/2-inch half-moons
- 1/2 red onion, medium, cut into 1/2-inch wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For Garnish (Optional)
- 2 tablespoons fresh parsley, chopped
- 4 lemon wedges
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easy cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl, combine the chicken pieces, 1/4 cup olive oil, fresh lemon juice, dried oregano, dried thyme, garlic powder, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Toss well to ensure all chicken pieces are evenly coated. Let the chicken marinate for at least 10 minutes while you prepare the vegetables.
⏱️ 10 min - 3
In a separate large bowl, combine the broccoli florets, red bell pepper pieces, zucchini half-moons, and red onion wedges. Drizzle with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Toss thoroughly to coat all the vegetables.
⏱️ 5 min - 4
Arrange the marinated chicken in a single layer on one half of the prepared sheet pan. Spread the seasoned vegetables in a single layer on the other half of the sheet pan. Ensure there is enough space between ingredients for even roasting.
⏱️ 5 min - 5
Place the sheet pan in the preheated oven and roast for 20 minutes.
⏱️ 20 min•🌡️ 400 - 6
Carefully remove the sheet pan from the oven. Using tongs or a spatula, toss the chicken and vegetables to ensure even cooking and browning. Return the sheet pan to the oven and continue roasting for another 10 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp.
⏱️ 15 min•🌡️ 400 - 7
Remove the sheet pan from the oven. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for squeezing.
⏱️ 5 min