Lemon Herb Chicken and Veggies Sheet Pan

BY

February 27, 2026

Lemon Herb Chicken and Veggies Sheet Pan delivers juicy roasted chicken with fresh lemon flavor and tender, caramelized vegetables. Garlic and herbs coat every bite, creating a bright and savory meal. This easy one pan dinner keeps cleanup simple while packing bold flavor.

Why You’ll Love This Recipe

  • One pan easy cleanup
  • Fresh lemon herb flavor
  • Healthy balanced meal
  • Ready in 35 minutes
  • Perfect for meal prep

Preparation and Cooking Time

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 cups broccoli florets
  • 2 medium zucchini, sliced
  • 1 red bell pepper, sliced
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Optional: fresh parsley for garnish

Step-by-Step Instructions

  1. Preheat oven to 425°F. Line a large sheet pan with parchment paper.
  2. In a bowl, whisk olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
  3. Place chicken on the sheet pan. Brush generously with lemon herb mixture.
  4. Add broccoli, zucchini, and bell pepper around the chicken. Toss vegetables in remaining marinade.
  5. Spread everything in a single layer.
  6. Roast 25 minutes until chicken reaches 165°F internally and vegetables turn tender.
  7. Broil 2–3 minutes for light browning.
  8. Garnish with fresh parsley and serve warm.

Lemon Herb Chicken and Veggies Sheet Pan tastes best when lemon zest adds bright citrus flavor.

Serving Suggestions

Serve over rice, quinoa, or couscous. Pair with a simple cucumber salad for a fresh meal.

Quick Tips or Variations

  • Use chicken thighs for extra juiciness.
  • Add baby potatoes for a heartier dish.
  • Sprinkle feta cheese before serving.

FAQs

Can I use frozen vegetables?

Fresh vegetables roast better and caramelize properly.

How do you keep chicken from drying out?

Do not overbake and brush generously with marinade.

Can I meal prep this recipe?

Yes. Store in airtight containers for up to 4 days.

Is Lemon Herb Chicken and Veggies Sheet Pan healthy?

Yes. It provides lean protein, fiber, and healthy fats.

Conclusion

Lemon Herb Chicken and Veggies Sheet Pan combines juicy roasted chicken, bright citrus flavor, and tender vegetables in one simple pan. Make this easy recipe and enjoy a fresh, satisfying dinner anytime.

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Lemon Herb Chicken and Veggies Sheet Pan


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  • Author: Laura Jennings
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Lemon Herb Chicken and Veggies Sheet Pan that roasts juicy with bright citrus flavor.


Ingredients

Scale

4 boneless skinless chicken breasts

2 cups broccoli florets

2 medium zucchini, sliced

1 red bell pepper, sliced

3 tablespoons olive oil

Juice of 1 lemon

Zest of 1 lemon

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon black pepper


Instructions

1. Preheat oven to 425°F and line sheet pan.

2. Whisk oil, lemon, garlic, and herbs.

3. Place chicken on pan and brush with mixture.

4. Add vegetables and toss in marinade.

5. Spread in single layer.

6. Roast 25 minutes until cooked through.

7. Broil briefly for browning.

8. Serve warm.

Notes

Do not overcrowd pan.

Use thermometer to check doneness.

Store leftovers up to 4 days.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 390
  • Sugar: 5g
  • Sodium: 420mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 110mg

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