Lemon Herb Chicken Vegetables (Printable)

Tender lemon herb chicken with roasted potatoes, carrots, bell peppers, and broccoli on a single sheet pan.

# What You'll 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

# How to Make It:

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.
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 Suggestions:

01 -
  • Everything cooks on one pan, leaving you with almost zero cleanup and more time to actually enjoy your evening
  • The lemon herb marinade creates this incredible caramelization on the chicken that makes it taste like it came from a restaurant kitchen
  • You can prep everything in under twenty minutes, then walk away while the oven does all the heavy lifting
02 -
  • Crowding the sheet pan will steam your vegetables instead of roasting them, so use two pans if needed or cook in batches
  • Letting the chicken rest for even just a few minutes makes a huge difference in juiciness, so resist cutting into it immediately
  • The vegetables closer to the chicken will cook faster from the dripping juices, so give everything a quick stir halfway through if you want more even browning
03 -
  • Pat your chicken completely dry before adding it to the marinade, this helps the seasoning stick and promotes better browning
  • Room temperature chicken cooks more evenly, so let it sit out for 20 minutes before roasting

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