Lemon Herb Chicken Vegetables (Print Version)
Tender lemon-herb chicken with baby potatoes, carrots, peppers, and broccoli on one sheet pan.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1 teaspoon paprika
08 - ¾ teaspoon salt
09 - ½ teaspoon freshly ground black pepper
→ Vegetables
10 - 2 cups baby potatoes, halved
11 - 2 medium carrots, peeled and sliced
12 - 1 red bell pepper, sliced
13 - 1 yellow bell pepper, sliced
14 - 1 small red onion, cut into wedges
15 - 1½ cups broccoli florets
16 - 2 tablespoons olive oil
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper
→ Garnish
19 - Fresh parsley, chopped
20 - Lemon wedges
# Preparation Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, whisk together olive oil, lemon zest and juice, garlic, oregano, thyme, paprika, salt, and pepper. Add chicken breasts and toss to coat evenly. Let marinate while preparing vegetables.
03 - In a separate bowl, combine potatoes, carrots, bell peppers, red onion, and broccoli. Drizzle with olive oil, salt, and pepper; toss to coat evenly.
04 - Arrange vegetables on the prepared sheet pan in a single layer. Nestle marinated chicken breasts among the vegetables.
05 - Roast in the oven for 30–35 minutes, or until the chicken is cooked through (internal temperature 165°F) and vegetables are tender and lightly browned.
06 - Remove from oven. Let rest 3 minutes, then garnish with chopped parsley and serve with lemon wedges.
# Expert Advice:
01 -
- Everything cooks on one pan so cleanup is practically nonexistent
- The lemon and herbs make it taste like you put in way more effort than you actually did
02 -
- Crowding the pan will steam your vegetables instead of roasting them so use two pans if needed
- Letting the chicken rest before cutting keeps all those juices inside where they belong
03 -
- Pat your chicken dry before marinating so the seasoning actually sticks instead of sliding right off
- Room temperature chicken cooks more evenly so take it out of the fridge while you prep everything else