Lemon Herb Chicken and Vegetables (Printable version)
Juicy chicken and colorful roasted vegetables infused with zesty lemon and aromatic herbs on one pan.
# What You’ll Need:
→ Chicken and Marinade
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→ Vegetables
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→ Garnish
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# How to Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
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 until vegetables are evenly coated.
04 - Spread vegetables in a single layer on the prepared sheet pan. Nestle marinated chicken breasts among the vegetables, ensuring chicken is not overcrowded.
05 - Roast for 30-35 minutes, or until chicken reaches internal temperature of 165°F and vegetables are tender and lightly browned.
06 - Remove from oven and let rest for 3 minutes. Garnish with chopped fresh parsley and serve with lemon wedges on the side.
# Expert tips:
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- Everything cooks on one pan which means almost zero cleanup afterward
- The lemon herb marinade creates incredibly juicy chicken every single time
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- Crowding the pan will steam the vegetables instead of roasting them so use two pans if needed
- The chicken will continue cooking slightly while resting so pull it when it reaches 160°F
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- Pat the chicken dry before adding it to the marinade for better adhesion
- Let the sheet pan cool slightly before cleanup to make it even easier