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A vibrant spread of dinner recipes healthy enough for every day, showcasing fresh ingredients.

Sheet Pan Lemon Herb Chicken and Veggies

This easy sheet pan recipe features tender lemon herb chicken and roasted vegetables, perfect for a healthy and satisfying meal with minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breast cut into 1-inch pieces
  • 4 cups broccoli florets
  • 2 bell peppers any color, chopped into 1-inch pieces
  • 1 red onion cut into wedges
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • lemon Juice of ½
  • fresh parsley chopped (for garnish, optional)

Equipment

  • Large baking sheet
  • Parchment paper
  • Large bowl

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, combine the chicken, broccoli florets, bell peppers, and red onion. Drizzle with olive oil, then add minced garlic, oregano, thyme, salt, and pepper; toss to coat evenly.
  3. Spread the mixture in a single layer on the prepared baking sheet, ensuring ingredients are spaced out for proper roasting.
Cooking
  1. Bake for 20-25 minutes, or until the chicken is cooked through and vegetables are tender-crisp. Flip halfway through to ensure even browning.
  2. Once cooked, remove from the oven and squeeze fresh lemon juice over the chicken and vegetables.
  3. Garnish with fresh parsley, if desired, and serve immediately.

Notes

This recipe is highly adaptable. Feel free to use other vegetables like zucchini, cherry tomatoes, or asparagus. For a spicier kick, add a pinch of red pepper flakes with the herbs.