Sheet Pan Lemon Herb Chicken: 1 Flavor-Packed Dinner
This easy sheet pan lemon herb chicken and veggies recipe is perfect for a simple weeknight dinner. Enjoy tender chicken and roasted vegetables with bright lemon and herb flavors, all cooked on one pan for minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 lb broccoli florets
- 1 red bell pepper, chopped
- 1 red onion, cut into wedges
- 1 lemon, half sliced, half juiced
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, half of the oregano, half of the thyme, garlic powder, salt, and pepper.
- In the same bowl, add the broccoli florets, red bell pepper, and red onion. Drizzle with the remaining 2 tablespoons of olive oil, the rest of the oregano and thyme, and season with salt and pepper. Toss to coat the vegetables evenly.
- Spread the seasoned vegetables in a single layer on a large baking sheet.
- Arrange the seasoned chicken pieces among the vegetables on the baking sheet.
- Place lemon slices over the chicken and vegetables.
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
- Squeeze the juice from the remaining lemon half over the sheet pan after baking.
- Serve immediately.
Notes
- For crispier vegetables, ensure they are in a single layer and not overcrowded on the pan.
- You can substitute other vegetables like zucchini, asparagus, or potatoes. Adjust baking time as needed for different vegetables.
- Fresh herbs like rosemary or parsley can be used in place of dried herbs.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-400 calories (will vary based on chicken cut and exact ingredient amounts)
- Sugar: Approximately 5-8g
- Sodium: Approximately 300-400mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 3-5g
- Unsaturated Fat: Approximately 10-15g
- Trans Fat: 0g
- Carbohydrates: Approximately 15-20g
- Fiber: Approximately 4-6g
- Protein: Approximately 30-35g
- Cholesterol: Approximately 100-120mg
Find it online: https://savorandpin.com/sheet-pan-lemon-herb-chicken-veggies/