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A delicious Lemon Herb Sheet Pan Chicken Dinner features juicy chicken and vegetables roasted to perfection on a single pan.

Easy Lemon Herb Sheet Pan Chicken Dinner

This Lemon Herb Sheet Pan Chicken Dinner is a simple and delicious one-pan meal perfect for busy weeknights. Packed with flavorful herbs, zesty lemon, and nutritious vegetables, it's a healthy and satisfying dish that requires minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 pounds boneless, skinless chicken breasts or thighs
  • 1 pound baby potatoes, halved or quartered
  • 1 large red onion, cut into wedges
  • 2 bell peppers, chopped
  • 1 cup broccoli florets
  • 1 large lemon, thinly sliced
  • 1 handful fresh rosemary
  • 1 handful fresh thyme
  • 1 handful fresh oregano
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • Salt to taste
  • Pepper to taste
  • Red pepper flakes optional
  • Parmesan cheese optional

Equipment

  • Large baking sheet
  • Large bowl
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Oven

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Toss the potatoes, red onion, and bell peppers in a large bowl with 2 tablespoons of olive oil, salt, and pepper.
  3. Spread the vegetables in a single layer on a large baking sheet.
  4. Drizzle the remaining 1 tablespoon of olive oil over the chicken breasts in the same bowl.
  5. Season the chicken generously with salt, pepper, minced garlic, and fresh herbs.
  6. Arrange the chicken breasts among the vegetables on the baking sheet.
  7. Tuck lemon slices around the chicken and vegetables.
  8. Add broccoli florets to the sheet pan.
  9. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
  10. If the vegetables start to brown too quickly, tent the sheet pan with foil.
  11. Remove the sheet pan from the oven and let it rest for 5-10 minutes before serving.
  12. Garnish with extra fresh herbs, a squeeze of lemon juice, or a sprinkle of Parmesan cheese, if desired.
  13. Serve immediately and enjoy!

Notes

Don't overcrowd the pan; use two baking sheets if necessary. Cut the vegetables evenly for consistent cooking. Pat the chicken dry for better browning. Use fresh herbs whenever possible. For a sweeter flavor, drizzle a little honey or maple syrup over the vegetables during the last few minutes of baking. You can prep the vegetables and chicken ahead of time and store them in the refrigerator until ready to bake. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a preheated oven at 350°F (175°C) or in a skillet on the stovetop.