Go Back
Sheet Pan Lemon Herb Chicken surrounded by vibrant vegetables on a baking sheet

Sheet Pan Lemon Herb Chicken and Vegetables

A fast and simple weeknight dinner featuring roasted chicken breasts marinated in lemon and herbs, served with seasonal vegetables, all cooked on one pan.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Use similar-sized breasts for even cooking.
  • 2 tablespoons olive oil
  • 2 pieces lemons (Juice) Fresh lemon juice is preferred for best flavor.
  • 1 tablespoon lemon zest Use fresh lemon zest for brighter flavor.
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • to taste Salt and pepper
  • 2 cups seasonal vegetables (such as bell peppers, zucchini, and carrots) Cut vegetables into similar sizes.
  • to taste Fresh herbs for garnish Optional, for serving.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper to create the marinade.
  3. Add the chicken breasts to the marinade and let them marinate for at least 30 minutes.
Cooking
  1. On a sheet pan, arrange the marinated chicken and toss the seasonal vegetables around it.
  2. Drizzle any remaining marinade over the vegetables.
  3. Roast in the oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
  4. Garnish with fresh herbs if desired and serve immediately.

Notes

For high safety, use a meat thermometer to ensure chicken reaches 165°F (74°C). Store leftovers in an airtight container in the fridge for up to 3 days. Can freeze cooked chicken and vegetables for up to 2 months.