Sheet Pan Lemon Herb Chicken and Veggies
This easy sheet pan recipe features tender lemon herb chicken and colorful roasted vegetables, all cooked on a single pan for a quick and delicious meal with minimal cleanup.
Equipment
- Large baking sheet
- Parchment paper
- Large bowl
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
- 4 cups broccoli florets and bell peppers any color, chopped
- 2-3 tablespoons olive oil
- 3 cloves garlic minced
- 1 organic lemon zest and juice
- 1 tablespoon dried Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish, optional
- balsamic glaze for drizzling, optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Combine Ingredients
- In a large bowl, mix chicken with 1 tablespoon olive oil, half the minced garlic, Italian seasoning, paprika, onion powder, salt, and pepper.
- Add broccoli and bell peppers to the same bowl and toss with the remaining olive oil, garlic, salt, and pepper.
Roast
- Arrange the seasoned chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast for 20-25 minutes, or until the chicken is cooked through and vegetables are tender-crisp; toss halfway through cooking.
Finish and Serve
- Sprinkle with fresh lemon zest and juice immediately after removing from the oven.
- Optionally, garnish with fresh parsley and drizzle with balsamic glaze.
- Let rest on the pan for 5 minutes before serving for juicy meat.
Notes
For extra flavor, marinate the chicken for 30 minutes before roasting. Ensure vegetables are cut into similar sizes for even cooking. This dish pairs well with a side of quinoa or rice.