Sheet Pan Lemon Herb Chicken (Printable Format)
Tender chicken and vegetables roasted with lemon, garlic, and herbs for a simple, satisfying dinner.
# What You Need:
→ Chicken and Marinade
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→ Vegetables
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→ Garnish
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# How-To Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - In a large bowl, whisk together olive oil, lemon zest and juice, garlic, oregano, thyme, paprika, salt, and pepper until well combined.
03 - Add chicken breasts to the marinade, turning to coat evenly on all sides. Set aside to marinate while preparing vegetables.
04 - In a separate large bowl, combine potatoes, carrots, bell peppers, onion, and broccoli. Drizzle with olive oil and sprinkle with salt and pepper. Toss until vegetables are evenly coated.
05 - Spread vegetables in a single layer on the prepared sheet pan. Place marinated chicken breasts among the vegetables, ensuring chicken is not overlapping.
06 - Roast for 30-35 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with lightly browned edges.
07 - Remove from oven and let rest for 3 minutes. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side.
# Expert Suggestions:
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- Everything cooks on one pan which means almost zero cleanup
- The chicken stays incredibly juicy while vegetables get perfectly caramelized edges
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- Crowding the pan is the enemy of roasted vegetables so use your largest pan or cook in two batches
- Chicken breasts can go from perfect to dry in minutes so start checking at the 25 minute mark
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- Let the chicken rest for at least 5 minutes before cutting so all those juices redistribute back into the meat
- Room temperature vegetables roast more evenly so take them out of the fridge while the oven preheats