Sheet-Pan Lemon Chicken with Roasted Vegetables & Herbs

Sheet-Pan Lemon Chicken with Roasted Vegetables & Herbs is a delightful and wholesome dish that brings together tender chicken breasts and colorful vegetables on one pan. This meal is not only healthy but also easy to prepare, making it perfect for busy weeknights or cozy family dinners. The zesty lemon and fresh herbs add vibrant flavors that elevate this simple recipe.

Why Make This Recipe

You should make this recipe because it is a delicious and healthy option for dinner. It requires minimal prep time and uses just one sheet pan, which means less mess and easy cleanup. The combination of chicken and vegetables makes for a balanced meal, and roasting everything together enhances the flavors. Plus, it’s perfect for everyone, from picky eaters to those who enjoy vibrant tastes.

How to Make Sheet-Pan Lemon Chicken with Roasted Vegetables & Herbs

Making this dish is a straightforward process that involves marinating the chicken and tossing in your favorite vegetables. Let’s dive into the ingredients and directions!

Ingredients:

4 boneless, skinless chicken breasts
2 tbsp olive oil
2 cloves garlic, minced
Juice and zest of 1 lemon
1 tsp dried oregano
1 tsp dried thyme
Salt and freshly ground black pepper, to taste
2 cups cherry tomatoes
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, cut into wedges
1 zucchini, sliced into half-moons
Fresh parsley or basil, chopped, for garnish

Directions:

Preheat the oven to 400°F (200°C).
In a bowl, whisk together olive oil, minced garlic, lemon juice and zest, dried oregano, dried thyme, salt, and pepper.
Place the chicken breasts on a sheet pan and drizzle half of the marinade over them.
Toss the vegetables with the remaining marinade and arrange them around the chicken on the pan.
Roast everything in the oven for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the sheet pan from the oven, let it rest for 5 minutes, and then garnish with chopped fresh parsley or basil.
Serve warm.

How to Serve Sheet-Pan Lemon Chicken with Roasted Vegetables & Herbs

You can serve this dish warm right from the oven. It pairs well with quinoa, rice, or a simple green salad. The chicken and vegetables are visually appealing and can be plated individually or served family-style on the table for everyone to enjoy.

How to Store Sheet-Pan Lemon Chicken with Roasted Vegetables & Herbs

To store leftovers, let the chicken and vegetables cool down to room temperature. Place them in an airtight container and refrigerate for up to 3 days. For longer storage, consider freezing the leftovers in portions. Just be sure to wrap them well to avoid freezer burn.

Tips to Make Sheet-Pan Lemon Chicken with Roasted Vegetables & Herbs

Make sure to evenly coat the chicken and vegetables with the marinade for great flavor.
Feel free to swap in other vegetables based on what you have at home. Carrots, broccoli, or asparagus all work well.
If you like crispy chicken skin, you can bake the chicken on a rack placed in the sheet pan.

Variation

For a different twist, try adding different herbs such as rosemary or parsley in place of oregano and thyme. You could also add spices like paprika for a bit of heat.

FAQs

1. Can I use bone-in chicken for this recipe?
Yes, but bone-in chicken will require a longer cooking time. Make sure to check that it also reaches an internal temperature of 165°F (74°C).

2. Can I prepare this dish ahead of time?
Absolutely! You can marinate the chicken and chop the vegetables a few hours in advance. Just store them in the fridge until you’re ready to roast.

3. What can I do with the leftovers?
Leftovers can be enjoyed cold in salads, or reheated in the microwave. They also make a great filling for wraps or sandwiches.

Enjoy this vibrant and tasty Sheet-Pan Lemon Chicken with Roasted Vegetables & Herbs at your next family meal!