This one-pan meal features juicy chicken and crisp veggies, all flavored with a zesty lemon and herb mix. It cooks together, making cleanup a breeze!
The best part? You can toss any veggies you love on the sheet! I often sneak a bite of the chicken right off the pan. Who can resist that? 😄
This dish is perfect for busy nights since it’s easy to prepare. Just season everything, pop it in the oven, and relax while dinner cooks itself. Enjoy the cheerful flavors!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for this recipe as they cook quickly. If you prefer dark meat, chicken thighs can be a great substitute, adding more flavor and juiciness.
Vegetables: Zucchini and bell peppers add vibrant color. Feel free to replace them with other veggies like broccoli, asparagus, or even sweet potatoes if you’re missing any ingredients.
Lemon: Fresh lemon adds brightness to the dish. You can use lime or even apple cider vinegar for a different tang. Just remember to adjust the amount based on your taste preferences.
Herbs: Dried oregano, thyme, and basil give a lovely herbal flavor. If you have fresh herbs on hand, like rosemary or parsley, they can enhance the dish even more!
What’s the Best Way to Toss Everything Together?
Tossing the chicken and veggies can make a huge difference! It ensures every piece gets coated in that flavorful oil and herb mixture. Here are some easy steps to do it right:
- Use a large mixing bowl for enough space.
- Pour the oil and herb mixture over the chicken and vegetables.
- Using your hands (a good way to get everything evenly coated) or two spoons, mix gently but thoroughly, ensuring every piece has the seasoning.
- Don’t forget to spread everything out evenly on the sheet pan to ensure even roasting!
How to Make Sheet Pan Lemon Herb Chicken And Vegetables
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced into rounds
- 1 red bell pepper, sliced into strips
- 2 medium carrots, peeled and cut into sticks
- 1 small red onion, cut into wedges
- 2 medium yellow potatoes, cut into chunks
- 1 lemon, sliced into rounds (plus extra lemon juice)
- Fresh rosemary sprigs (optional, for garnish)
For the Marinade:
- 3 tbsp olive oil
- 2 tsp dried oregano
- 2 tsp dried thyme
- 2 tsp dried basil
- 3 cloves garlic, minced
- Salt and black pepper to taste
How Much Time Will You Need?
This delightful sheet pan meal takes about 10 minutes to prep and 25-30 minutes to cook. So, in total, you’re looking at about 40 minutes from start to finish. Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 400°F (200°C). This will help the chicken and veggies cook evenly. While it’s heating, lightly grease or line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the Chicken and Veggies:
In a large mixing bowl, place the chicken breasts along with the sliced zucchinis, carrot sticks, red onion wedges, potato chunks, and red bell pepper strips. This will be the star of your delicious meal!
3. Make the Herb Mixture:
In a smaller bowl, whisk together the olive oil, minced garlic, dried oregano, thyme, basil, salt, and pepper. It should all come together into a tasty marinade. Squeeze in the juice of half a lemon for some extra flavor!
4. Combine Everything:
Pour the herb and olive oil mixture over the chicken and vegetables. With clean hands or a large spoon, toss everything together until everything is nicely coated in that flavorful mixture.
5. Arrange on the Baking Sheet:
Spread the chicken and veggies evenly on the prepared baking sheet. Make sure there’s space between the pieces, so they roast nicely. Place the lemon slices on top and around the chicken for added flavor.
6. Roast in the Oven:
Pop the baking sheet into your preheated oven and roast for 25-30 minutes. The chicken should be cooked through and reach an internal temperature of 165°F (75°C), and the vegetables will be tender and delicious.
7. Broil for a Golden Finish (Optional):
In the last 5 minutes, you can turn on the broiler for a few minutes to give everything a lovely golden finish. Just keep an eye on it to avoid burning!
8. Serve and Enjoy:
Once everything is cooked, take it out of the oven and let it cool slightly. If you’re using fresh rosemary, sprinkle it on top for a beautiful garnish. Serve warm with the roasted lemon slices for a bright touch in each bite. Enjoy your yummy, easy one-pan meal!
Can I Use Different Vegetables?
Absolutely! Feel free to swap out the vegetables for whatever you have on hand or prefer. Broccoli, asparagus, cauliflower, or even sweet potatoes work great as alternatives!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of olive oil or water to keep them moist.
Can I Prepare This Dish in Advance?
Yes! You can marinate the chicken and prepare the veggies up to 24 hours ahead. Just keep them covered in the refrigerator until you’re ready to roast them. This allows the flavors to meld for an even tastier meal!
What Should I Serve This With?
This sheet pan meal is packed with veggies, so it can be a complete dish on its own! However, for heartiness, consider serving it with rice, quinoa, or a simple salad on the side.
