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Lemon Herb Chicken and Veggies

This lemon herb chicken and veggies sheet pan recipe delivers juicy chicken, caramelized veggies, and minimal cleanup for a flavorful, easy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken and Marinade
  • 4 pieces boneless, skinless chicken breasts
  • 0.25 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
For the Vegetables
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes, halved
  • 1 piece red bell pepper, sliced
  • 1 piece yellow bell pepper, sliced
  • Fresh parsley, chopped, for garnish
Optional Add-Ins
  • sliced zucchini
  • sliced carrots
  • red pepper flakes
  • fresh thyme or rosemary
  • sliced lemon for garnish

Method
 

Marinate the Chicken
  1. Whisk together olive oil, lemon juice, oregano, garlic powder, onion powder, salt, and pepper in a small bowl.
  2. Pour half of this mixture over the chicken breasts, ensuring each piece gets coated evenly. Save the rest for the vegetables.
  3. Let the chicken sit for at least 30 minutes at room temperature, or longer in the fridge if possible.
  4. Turn the chicken once or twice while it marinates.
Prep and Season the Vegetables
  1. Wash and chop the broccoli, tomatoes, and bell peppers into similar-sized pieces.
  2. Toss the vegetables in a bowl with the remaining marinade until all pieces are coated.
Arrange Everything on the Sheet Pan
  1. Preheat the oven to 425°F.
  2. Place the chicken breasts in the center of a large, rimmed sheet pan.
  3. Arrange the seasoned vegetables around the chicken in a single, even layer.
Roast Until Golden and Tender
  1. Slide the pan into the oven and roast for 25 to 30 minutes.
  2. Check for an internal temperature of 165°F for the chicken and tender vegetables.
  3. Optional: Broil for the last 2 to 3 minutes for extra char.
  4. Let the dish rest for five minutes before serving.

Notes

Leftovers keep well for three to four days. Reheat in the oven or microwave. You can marinate the chicken and prepare veggies a day ahead.