Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Sheet Pan Lemon Herb Chicken and Roasted Vegetables
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, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch half-moons
- 1/2 red onion, cut into wedges
- 1 pint cherry tomatoes, halved
For the Lemon Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, dried thyme, garlic powder, salt, and black pepper until well combined.
⏱️ 2 min
- 3
Add the cut chicken pieces, broccoli florets, red bell pepper, zucchini, and red onion wedges to the bowl with the dressing. Toss everything gently until the chicken and vegetables are evenly coated.
⏱️ 5 min
- 4
Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan. Ensure there's enough space for even roasting; avoid overcrowding the pan. If necessary, use two sheet pans.
⏱️ 1 min
- 5
Roast in the preheated oven for 15 minutes.
⏱️ 15 min•🌡️ 400
- 6
Carefully remove the sheet pan from the oven. Stir the chicken and vegetables, then add the halved cherry tomatoes to the pan. Return to the oven.
⏱️ 2 min•🌡️ 400
- 7
Continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp and slightly caramelized. The exact time will depend on your oven and the size of your chicken and vegetable pieces.
⏱️ 10 min•🌡️ 400
- 8
Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Lemon Herb Chicken and Roasted Vegetables
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, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch half-moons
- 1/2 red onion, cut into wedges
- 1 pint cherry tomatoes, halved
For the Lemon Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, whisk together the olive oil, lemon juice, dried oregano, dried thyme, garlic powder, salt, and black pepper until well combined.
⏱️ 2 min - 3
Add the cut chicken pieces, broccoli florets, red bell pepper, zucchini, and red onion wedges to the bowl with the dressing. Toss everything gently until the chicken and vegetables are evenly coated.
⏱️ 5 min - 4
Spread the chicken and vegetable mixture in a single layer on the prepared sheet pan. Ensure there's enough space for even roasting; avoid overcrowding the pan. If necessary, use two sheet pans.
⏱️ 1 min - 5
Roast in the preheated oven for 15 minutes.
⏱️ 15 min•🌡️ 400 - 6
Carefully remove the sheet pan from the oven. Stir the chicken and vegetables, then add the halved cherry tomatoes to the pan. Return to the oven.
⏱️ 2 min•🌡️ 400 - 7
Continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender-crisp and slightly caramelized. The exact time will depend on your oven and the size of your chicken and vegetable pieces.
⏱️ 10 min•🌡️ 400 - 8
Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
⏱️ 1 min