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A colorful, easy dinner recipe that is both healthy and filling, displayed attractively.

Sheet Pan Lemon Herb Chicken and Veggies

This easy sheet pan recipe features tender lemon herb chicken and a colorful array of roasted vegetables, making for a healthy and convenient meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • large head broccoli cut into florets
  • 2 bell peppers (any color) chopped into 1-inch pieces
  • 1 red onion roughly chopped
  • 2 tbsp olive oil
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • Juice of 1 lemon
  • Fresh parsley chopped (for garnish, optional)

Equipment

  • Baking sheet
  • Parchment paper
  • Large bowl

Method
 

Instructions
  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Combine chopped chicken, broccoli florets, chopped bell peppers, and red onion in a large bowl.
  3. Drizzle olive oil over the chicken and vegetables.
  4. Sprinkle oregano, thyme, garlic powder, salt, and pepper over the mixture, then toss to coat evenly.
  5. Spread the mixture in a single layer on the prepared baking sheet.
  6. Roast for 20-25 minutes until chicken is cooked through and vegetables are tender-crisp.
  7. Remove from the oven and squeeze fresh lemon juice over the dish.
  8. Garnish with fresh chopped parsley if desired, and serve hot.

Notes

For extra flavor, you can marinate the chicken and vegetables for 30 minutes before roasting. Adjust seasoning to taste.