Sheet Pan Lemon Herb Chicken and Veggies for Easy Dinners

Name: Sheet Pan Lemon Herb Chicken and Veggies for Easy Dinners
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 cups mixed vegetables (bell peppers, zucchini, and carrots); 1/4 cup olive oil; 2 lemons (juiced and zested); 3 cloves garlic (minced); 1 tablespoon dried oregano; 1 tablespoon dried thyme; Salt and pepper to taste

Posted on May 17, 2025

Dinner

Difficulty

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Cooking time

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Servings

Introduction to Sheet Pan Lemon Herb Chicken and Veggies

As a busy mom, I know how precious time can be, especially when it comes to dinner. That’s why I love making Sheet Pan Lemon Herb Chicken and Veggies. This dish is not just a meal; it’s a lifesaver on hectic weeknights. With its vibrant colors and zesty flavors, it’s sure to impress your loved ones without keeping you in the kitchen for hours. Plus, the cleanup is a breeze! Just one pan means less fuss and more time to enjoy your family. Let’s dive into this delightful recipe that’s as easy as it is delicious!

Why You’ll Love This Sheet Pan Lemon Herb Chicken and Veggies

This Sheet Pan Lemon Herb Chicken and Veggies is a game-changer for busy nights. It’s quick to prepare, taking just 15 minutes of your time. The flavors are bright and fresh, making every bite a delight. Plus, it’s a one-pan wonder, which means less mess and more time to relax. You’ll love how easy it is to customize with whatever veggies you have on hand, making it a versatile favorite!

Ingredients for Sheet Pan Lemon Herb Chicken and Veggies

Gathering the right ingredients is the first step to creating a delicious Sheet Pan Lemon Herb Chicken and Veggies. Here’s what you’ll need:

Boneless, skinless chicken breasts: The star of the dish, they’re lean and cook quickly, soaking up all the zesty flavors.
Mixed vegetables: I love using bell peppers, zucchini, and carrots for their vibrant colors and crunch. Feel free to swap in whatever veggies you have on hand, like broccoli or asparagus!
Olive oil: This adds richness and helps the chicken and veggies roast beautifully. You can also use avocado oil for a different flavor.
Lemons: Both the juice and zest bring a bright, tangy flavor that elevates the dish. Fresh lemons are best, but bottled juice works in a pinch.
Garlic: Minced garlic adds a wonderful aroma and depth of flavor. If you’re a garlic lover, don’t hesitate to add more!
Dried oregano and thyme: These herbs complement the lemon and chicken perfectly. You can use fresh herbs if you have them, just double the amount.
Salt and pepper: Essential for seasoning, they enhance all the flavors. Adjust to your taste preferences.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!

How to Make Sheet Pan Lemon Herb Chicken and Veggies

Now that you have your ingredients ready, let’s get cooking! Making Sheet Pan Lemon Herb Chicken and Veggies is straightforward and fun. Follow these simple steps, and you’ll have a delicious meal on the table in no time.

Step 1: Preheat the Oven

First things first, preheat your oven to 400°F (200°C). Preheating is crucial because it ensures that your chicken cooks evenly and the veggies roast to perfection. A hot oven helps lock in those juicy flavors!

Step 2: Prepare the Marinade

In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper. Each ingredient plays a role: olive oil adds richness, while lemon juice and zest bring brightness. Garlic infuses flavor, and the herbs add a lovely aroma. Whisk it all together until well blended.

Step 3: Marinate the Chicken

Now, it’s time to marinate the chicken. Add the boneless, skinless chicken breasts to the bowl and coat them thoroughly with the marinade. I like to use my hands for this—just make sure they’re clean! Marinating not only enhances the flavor but also keeps the chicken moist during baking.

Step 4: Arrange on the Sheet Pan

Grab a sheet pan and arrange the marinated chicken in the center. Surround it with your mixed vegetables. Make sure everything is spread out evenly. This allows the heat to circulate, ensuring even cooking. Drizzle any leftover marinade over the veggies for extra flavor!

Step 5: Bake to Perfection

Slide the sheet pan into your preheated oven and bake for 25-30 minutes. Keep an eye on it! The chicken should reach an internal temperature of 165°F (75°C) and the veggies should be tender. You’ll know it’s done when the chicken is golden brown and the aroma fills your kitchen.

Step 6: Rest and Serve

Once it’s out of the oven, let the dish rest for a few minutes. This step is important as it allows the juices to redistribute, making the chicken even juicier. Serve it up on a platter, and enjoy the colorful feast you’ve created!

Tips for Success

Use a meat thermometer to check the chicken’s doneness for perfect results.
Don’t overcrowd the pan; give the veggies space to roast nicely.
Feel free to add a splash of balsamic vinegar for extra flavor.
Let leftovers cool before storing them in an airtight container.
Reheat gently in the oven to keep the chicken juicy.

Equipment Needed

Sheet pan: A large baking sheet is essential. If you don’t have one, a roasting pan works too.
Mixing bowl: Any large bowl will do for mixing the marinade. A glass or stainless steel bowl is ideal.
Meat thermometer: This helps ensure your chicken is cooked perfectly. If you don’t have one, just cut into the chicken to check for doneness.

Variations

Herb Swap: Experiment with different herbs like rosemary or basil for a unique flavor twist.
Spicy Kick: Add red pepper flakes or a dash of hot sauce to the marinade for a spicy version.
Vegetarian Option: Substitute chicken with firm tofu or chickpeas for a plant-based meal.
Seasonal Veggies: Use seasonal vegetables like asparagus in spring or butternut squash in fall for a fresh take.
Citrus Variety: Try using lime or orange juice instead of lemon for a different citrus flavor.

Serving Suggestions

Pair with a light salad, like arugula with cherry tomatoes, for a refreshing contrast.
Serve with crusty bread to soak up the delicious juices.
A chilled glass of white wine complements the lemony flavors beautifully.
For a pop of color, garnish with fresh parsley or lemon wedges.

FAQs about Sheet Pan Lemon Herb Chicken and Veggies

Can I use frozen chicken for this recipe?

While fresh chicken is best, you can use frozen chicken breasts. Just make sure to thaw them completely before marinating. This ensures the flavors soak in properly for a delicious Sheet Pan Lemon Herb Chicken and Veggies.

What vegetables work best in this dish?

You can use a variety of vegetables! Bell peppers, zucchini, and carrots are my favorites, but feel free to get creative. Broccoli, asparagus, or even cherry tomatoes can add a delightful twist to your one pan meal.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven to keep the chicken juicy and the veggies tender. This makes for a quick and easy lunch or dinner!

Can I make this dish ahead of time?

Absolutely! You can marinate the chicken and chop the veggies a day in advance. Just cover and refrigerate until you’re ready to bake. This makes it a perfect option for busy weeknights!

Is this recipe gluten-free?

Yes, Sheet Pan Lemon Herb Chicken and Veggies is naturally gluten-free! It’s a healthy option that everyone can enjoy, making it perfect for family dinners.

Final Thoughts

Cooking should be a joy, not a chore, and Sheet Pan Lemon Herb Chicken and Veggies embodies that spirit perfectly. It’s a dish that brings the family together, filling your home with delightful aromas and vibrant colors. I love how it simplifies dinner time, allowing me to spend more moments with my loved ones. Plus, the versatility means I can adapt it to whatever I have on hand. Whether it’s a busy weeknight or a special occasion, this recipe is sure to bring smiles to the table. Happy cooking, and enjoy every bite!