Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs are a flavorful alternative and stay extra juicy. Just extend the cooking time by 5–7 minutes, as thighs take slightly longer to cook through.

What vegetables work best in this sheet pan dinner?

Great options include broccoli, bell peppers, zucchini, red onions, carrots, and potatoes. Choose vegetables with similar roasting times or cut harder veggies smaller to ensure even cooking.

How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer. Chicken is done when it reaches an internal temperature of 165°F (74°C). If you don’t have one, cut into the thickest part and make sure the juices run clear and there’s no pink inside.

Can I prep this meal ahead of time?

Absolutely. You can marinate the chicken and chop the veggies in advance. Store everything in the fridge and toss it onto a sheet pan when ready to cook.

Easy Sheet Pan Lemon Herb Chicken

Name: Easy Sheet Pan Lemon Herb Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts; 2 tablespoons olive oil; 2 garlic cloves, minced; Juice and zest of 1 lemon; 1 teaspoon chopped fresh rosemary or ½ teaspoon dried; 1 teaspoon chopped fresh thyme or ½ teaspoon dried; Salt, to taste; Black pepper, to taste; 2 cups broccoli florets; 1 red bell pepper, sliced; 1 zucchini, sliced; Optional: 2 tablespoons grated Parmesan cheese for topping

Description

This easy sheet pan lemon herb chicken is a quick and healthy meal perfect for busy weeknights. Juicy chicken breasts are roasted with vibrant vegetables and fresh herbs, all brought together in one pan for minimal cleanup and maximum flavor.

Ingredients

Scale

2 boneless, skinless chicken breasts
2 tablespoons olive oil
2 garlic cloves, minced
Juice and zest of 1 lemon
1 teaspoon chopped fresh rosemary or ½ teaspoon dried
1 teaspoon chopped fresh thyme or ½ teaspoon dried
Salt, to taste
Black pepper, to taste
2 cups broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced
Optional: 2 tablespoons grated Parmesan cheese for topping

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Instructions

Preheat the Oven: Set your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
Make the Herb Marinade: In a small bowl, whisk together the olive oil, lemon juice and zest, minced garlic, rosemary, thyme, salt, and pepper. Reserve about 2 tablespoons of this mixture to use as a drizzle before serving.
Prepare the Chicken: Pat the chicken breasts dry with paper towels to help them brown better. Place them on the prepared sheet pan and brush generously with the lemon herb marinade on both sides.
Add the Vegetables: Arrange the broccoli, bell pepper, and zucchini around the chicken on the sheet pan. Toss them in the remaining marinade to coat them evenly.
Roast in the Oven: Place the sheet pan in the oven and roast for about 20–25 minutes, depending on the thickness of your chicken breasts. The chicken should be golden and cooked through, with an internal temperature of 165°F (74°C).
Finish with Flavor: Remove the pan from the oven and drizzle the reserved marinade over the chicken and vegetables. Sprinkle with Parmesan cheese, if using, and let the chicken rest for 5 minutes before serving.

Notes

For extra crisp veggies, broil the pan for 2–3 minutes after roasting. If you prefer spicier flavors, add a pinch of red pepper flakes to the marinade. This recipe can also be made dairy-free by omitting the Parmesan cheese. For added richness, try adding a few halved baby potatoes to the sheet pan.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with vegetables
Calories: 390
Sugar: 4g
Sodium: 220mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 38g
Cholesterol: 105mg