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Sheet Pan Lemon Herb Chicken and Vegetables

The acid in the lemon juice tenderizes the chicken while the high-heat roast caramelizes the natural sugars in the vegetables — that’s the flavor magic.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts, cut into 1 1/2-inch chunks
  • 1 lb baby potatoes halved
  • 2 cups broccoli florets
  • 1 red bell pepper cut into 1-inch pieces
  • 1 red onion cut into wedges
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • Lemon wedges and fresh parsley for serving

Method
 

  1. Preheat your oven to 425°F. Line a large rimmed sheet pan with parchment paper for easy cleanup (trust me on this one).
  2. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, and paprika.
  3. Add the chicken chunks to the bowl and toss to coat. Let them sit while you prep the vegetables — even 10 minutes of marinating helps.
  4. Add the potatoes, broccoli, bell pepper, and onion to the same bowl. Toss everything together until the vegetables are coated in the lemon-herb mixture.
  5. Spread everything in a single layer on the sheet pan. This matters — if the pan is crowded, the vegetables steam instead of roast. Use two pans if needed.
  6. Roast for 22-25 minutes, flipping the chicken and vegetables halfway through, until the chicken reaches 165°F internally (USDA safe temp) and the potatoes are golden and fork-tender.
  7. Squeeze fresh lemon over everything and shower with parsley before serving.