why make this recipe

This sheet pan meal cooks fast and saves time. It gives you protein and veggies in one pan. The lemon and herbs add fresh taste. Try this if you want a simple weeknight dinner. For a similar easy idea, see quick lemon chicken.

introduction

This recipe uses chicken breasts and mixed vegetables roasted together. You mix olive oil, lemon juice, and dried herbs, then roast everything on one sheet pan. It is low fuss and clean up is quick. You can also try a close version like sheet pan lemon garlic chicken and vegetables for another flavor.

how to make Sheet Pan Lemon Herb Chicken and Veggies

Ingredients :

4 chicken breasts
2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons dried herbs (e.g., thyme, rosemary, oregano)
Salt and pepper to taste
Lemon slices for garnish

Directions :

Preheat the oven to 400°F (200°C).
In a large bowl, mix olive oil, lemon juice, dried herbs, salt, and pepper.
Add the chicken breasts to the bowl and coat them well with the marinade.
Arrange the chicken and mixed vegetables on a sheet pan.
Drizzle any remaining marinade over the vegetables.
Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
Garnish with lemon slices and serve hot.

how to serve Sheet Pan Lemon Herb Chicken and Veggies

Serve the chicken and veggies hot from the oven. Add lemon slices on top for fresh taste. This goes well with rice, a simple salad, or bread. For a tasty bread side, try a cheesy garlic bread sandwich.

how to store Sheet Pan Lemon Herb Chicken and Veggies

Let the dish cool to room temperature. Put leftovers in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven or microwave until hot. Do not keep at room temperature for more than 2 hours.

tips to make Sheet Pan Lemon Herb Chicken and Veggies

Use similar size chicken breasts so they cook evenly.
Cut vegetables into same-size pieces for even roasting.
Pat chicken dry before marinating to help the oil and herbs stick.
If veggies cook faster, move them to one side of the pan and remove early.
Use a meat thermometer: chicken is done at 165°F (74°C).

variation (if any)

Use bone-in chicken pieces, but add more cooking time.
Swap fresh herbs for dried if you prefer.
Add potatoes or sweet potatoes for a heartier meal.
Use lemon zest for extra citrus flavor.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs work well. They may need a few more minutes to cook.

Q: Can I use fresh herbs?
A: Yes. Use about three times the amount of fresh herbs as dried herbs.

Q: Can I freeze leftovers?
A: You can freeze cooked chicken and veggies, but texture may change. Freeze in a sealed container for up to 2 months.

Q: Do I need to flip the chicken while baking?
A: No, you do not need to flip. Just check doneness with a thermometer.

Q: Can I make this without lemon juice?
A: You can, but lemon brightens the flavor. Try a splash of vinegar if you don’t have lemon.

Conclusion

For another take on this idea and more tips, see this Lemon Herb Chicken Sheet Pan – Something Nutritious.

Sheet Pan Lemon Herb Chicken and Veggies

Print Recipe

A quick and easy weeknight dinner featuring chicken breasts and mixed vegetables roasted with lemon and herbs.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

4 chicken breasts
2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons dried herbs (e.g., thyme, rosemary, oregano)
Salt and pepper to taste
Lemon slices for garnish

Instructions

Preheat the oven to 400°F (200°C).
In a large bowl, mix olive oil, lemon juice, dried herbs, salt, and pepper.
Add the chicken breasts to the bowl and coat them well with the marinade.
Arrange the chicken and mixed vegetables on a sheet pan.
Drizzle any remaining marinade over the vegetables.
Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
Garnish with lemon slices and serve hot.

Notes

Use similar size chicken breasts for even cooking. Cut vegetables into same-size pieces. Optionally add potatoes for a heartier meal.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 350mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 40g
Cholesterol: 120mg

Keywords: sheet pan, chicken, quick dinner, lemon herb, roasted vegetables