Baked & Roasted
Sheet Pan Lemon Herb Chicken and Vegetables
Sheet pan lemon herb chicken and vegetables is the easiest kind of weeknight win: everything roasts together on one tray, the chicken stays juicy under a bright lemon-herb marinade, and the vegetables caramelize right alongside it. No juggling multiple pans, no last-minute sides to think about — just slice, season, roast and eat.
Why you'll love this recipe
- Entire dinner on one sheet pan
- 15 minutes of hands-on prep
- Bright, fresh lemon-herb flavor
- Naturally gluten-free and dairy-free
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- Preheat the oven to 425°F (218°C) and line a large sheet pan with parchment paper.
- Whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt and pepper in a small bowl.
- Place the chicken thighs and potatoes on the sheet pan. Pour two-thirds of the lemon-herb mixture over them and toss to coat, arranging the chicken skin-side up.
- Roast for 20 minutes, then remove the pan and add the broccoli and bell pepper, tossing them in the remaining marinade and tucking them around the chicken.
- Return to the oven and roast another 15-18 minutes, until the chicken reaches 165°F (74°C) internally and the vegetables are tender and lightly charred.
- Let rest 5 minutes before serving straight from the pan.
Tips for success
- Cut potatoes into similarly sized pieces so they cook evenly with the chicken.
- Adding the quicker-cooking vegetables partway through prevents them from turning mushy.
- Line the pan with parchment for effortless cleanup — this recipe truly is a one-pan meal.
- Swap broccoli and bell pepper for asparagus, zucchini or green beans depending on the season.
Frequently asked questions
Can I use chicken breasts instead of thighs?
Yes, but boneless breasts cook faster; add them partway through with the vegetables so they don't dry out.
What vegetables work best for sheet pan chicken?
Firm, roasting-friendly vegetables like potatoes, carrots, broccoli, Brussels sprouts and bell peppers hold up well at high heat.
Can I prep this ahead of time?
You can chop the vegetables and mix the marinade up to a day ahead; toss everything together just before roasting.
Why is my chicken skin not crispy?
Make sure the chicken is patted dry before seasoning and positioned skin-side up so it's exposed directly to the oven's heat.
Nutrition (per serving)
| Calories | 378 |
| Protein | 27g |
| Carbs | 24g |
| Fat | 19g |
| Sodium | 560mg |
| Sugar | 3g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
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