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A simple healthy dinner recipe at home, featuring fresh ingredients.

Lemony Herb Sheet Pan Chicken and Veggies

This easy sheet pan recipe features tender chicken and a colorful medley of vegetables, all tossed in a bright and savory lemon-herb dressing. It's a healthy and delicious meal perfect for a busy weeknight.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Lean Proteins
  • 1.5 lbs boneless, skinless chicken breast or thighs cut into 1-inch pieces
Plenty of Veggies
  • 1 head broccoli cut into florets
  • 2 bell peppers any color, chopped
  • 1 zucchini sliced into half-moons
  • 1 red onion cut into wedges
  • 1 pint cherry tomatoes
Healthy Fats
  • 3 tablespoons olive oil
Flavor Boosters
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • 0.5 teaspoon dried thyme
  • 0.25 teaspoon red pepper flakes optional, for a little heat
  • 1 lemon Juice of
  • 2 tablespoons fresh parsley for garnish
  • Salt and freshly ground black pepper to taste

Equipment

  • oven
  • large sheet pan
  • parchment paper
  • large bowl

Method
 

Preheat Oven & Prep
  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
Combine Ingredients
  1. In a large bowl, combine the chicken pieces, broccoli florets, chopped bell peppers, zucchini slices, red onion wedges, and cherry tomatoes.
Season Everything
  1. Drizzle the olive oil over the chicken and vegetables. Add the minced garlic, oregano, thyme, red pepper flakes (if using), salt, and pepper. Toss well to ensure everything is evenly coated.
Arrange on Sheet Pan
  1. Spread the chicken and vegetables in a single layer on the prepared sheet pan. Avoid overcrowding the pan; if necessary, use two sheet pans to ensure even roasting and browning.
Roast
  1. Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender-crisp and slightly caramelized. Halfway through cooking, toss everything to promote even browning.
Finish & Serve
  1. Remove the sheet pan from the oven. Squeeze fresh lemon juice over the dish and sprinkle with fresh chopped parsley. Serve immediately, optionally with quinoa or brown rice.

Notes

For extra flavor, marinate the chicken and vegetables for 30 minutes to an hour before roasting. You can also customize the vegetables based on what's in season or your preferences, such as adding asparagus, broccoli, or sweet potatoes. Adjust red pepper flakes to your spice preference.