Juicy 30-Minute Sheet Pan Lemon Herb Chicken & Veggies

Name: Juicy 30-Minute Sheet Pan Lemon Herb Chicken & Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 cups baby potatoes, halved; 2 cups broccoli florets; 1 red bell pepper, sliced; 3 tbsp olive oil; 2 tbsp lemon juice; 2 tsp garlic powder; 1 tsp dried thyme; 1 tsp dried rosemary; 1/2 tsp salt; 1/4 tsp black pepper

Author: lia

Published: August 21, 2025

Sheet Pan Lemon Herb Chicken and Veggies

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You know those nights when you’re staring blankly into the fridge, willing dinner to magically appear? That was me every Tuesday for years until I perfected this Sheet Pan Lemon Herb Chicken and Veggies recipe. After burning one too many pots and spending way too much time scrubbing dishes, I swore I’d find a better way. This vibrant one-pan wonder became my sanity-saver – juicy chicken, crisp-tender veggies, and a zesty lemon-herb marinade that makes everything sing. The best part? Everything roasts together on a single sheet pan, leaving you with just one pan to wash (I line mine with parchment paper because I’m all about that lazy cleanup life). Trust me, once you try this, you’ll be making it weekly like I do!

Why You’ll Love This Sheet Pan Lemon Herb Chicken and Veggies

Let me count the ways this recipe became my weeknight hero! First, it’s ridiculously easy—just chop, toss, and bake. No fancy techniques, no babysitting the stove. Second, that lemon-herb marinade? It works magic on both the chicken and veggies, so every bite bursts with flavor. And oh, the cleanup! One pan means you’re done before the oven even cools down. Plus, it’s packed with protein and veggies—dinner that’s actually good for you without tasting like “health food.” Seriously, what’s not to love?

Ingredients for Sheet Pan Lemon Herb Chicken and Veggies

Here’s what you’ll need to make this vibrant one-pan wonder (I promise it’s all stuff you probably have already!):

4 boneless, skinless chicken breasts (about 1.5 lbs total – look for similarly sized pieces so they cook evenly)
2 cups baby potatoes, halved (no need to peel those cute little skins!)
2 cups broccoli florets (bite-sized pieces so they roast perfectly)
1 red bell pepper, sliced into 1-inch strips (for that pop of color)
3 tbsp good olive oil (this is where flavor starts)
2 tbsp fresh lemon juice (bottled works in a pinch, but fresh is best)
2 tsp garlic powder (or 3 fresh cloves, minced)
1 tsp dried thyme (rub between fingers to wake up the aroma)
1 tsp dried rosemary (lightly crush those needles first)
½ tsp kosher salt (I always use Diamond Crystal)
¼ tsp freshly ground black pepper

Ingredient Notes & Substitutions

Living my best “use what you’ve got” life here! Swap broccoli for zucchini or green beans if that’s what’s in your fridge – just cut them into similar-sized pieces. No baby potatoes? Dice up a russet instead (about ¾-inch chunks). Fresh herbs? Absolutely! Use triple the amount (1 tbsp fresh = 1 tsp dried). Chicken thighs work great too – they’ll need 5 extra minutes in the oven. And if you’re out of lemon, a splash of white wine vinegar gives a similar bright kick. See? So flexible!

How to Make Sheet Pan Lemon Herb Chicken and Veggies

Alright, let’s get cooking! This recipe comes together so easily you’ll wonder why you ever bothered with complicated dinners. Here’s exactly how I make it:

Fire up the oven: Preheat to 400°F (200°C) – no skipping this step! A hot oven means crispy potatoes and juicy chicken.
Make the magic marinade: In your largest mixing bowl (trust me, you’ll need the space), whisk together olive oil, lemon juice, garlic powder, thyme, rosemary, salt and pepper until it smells like a Mediterranean garden.
Toss everything together: Add chicken and all veggies to the bowl. Get your hands in there and massage that marinade into every nook and cranny – the potatoes especially love soaking up those flavors!
Arrange with purpose: Spread everything out on a parchment-lined sheet pan in a single layer. Chicken in the center, veggies around the edges – nobody likes steamed broccoli when we could have roasted!
Bake to perfection: Pop it in the oven for 25-30 minutes. At the 20-minute mark, I peek in and give the pan a shake to ensure even browning. Chicken’s done when it hits 165°F (74°C) internally.
The finishing touch: Squeeze a fresh lemon wedge over everything right before serving – that bright acidity wakes up all the flavors!

Tips for Perfect Sheet Pan Lemon Herb Chicken and Veggies

Here’s how I avoid common pitfalls:

Crowding is the enemy! Use two pans if needed – veggies need space to caramelize, not steam.
Pat chicken dry before marinating – moisture is the enemy of that beautiful golden crust we want.
Cut potatoes smaller than other veggies – they take longest to cook through.
Invest in an instant-read thermometer – guessing games with chicken don’t end well.
Let chicken rest 5 minutes after baking – those juices need time to redistribute.

The beauty of this sheet pan dinner? Even if something roasts faster than expected (looking at you, broccoli), just remove it early and keep baking the rest. Flexibility is key!

Serving Suggestions for Sheet Pan Lemon Herb Chicken and Veggies

This meal is practically perfect on its own, but here’s how I like to round it out when I’m feeling fancy! A simple arugula salad with lemon vinaigrette makes everything feel fresher, while fluffy quinoa soaks up those delicious pan juices. On lazy nights? Just grab a crusty baguette to mop up the lemony goodness – dinner solved!

Storing and Reheating Sheet Pan Lemon Herb Chicken and Veggies

Leftovers? No problem! Store everything in an airtight container in the fridge for up to 3 days. Want to freeze it? Just the chicken holds up best – portion it out with some veggies (potatoes get mealy, so I usually leave those out). To reheat, pop it in a 350°F (175°C) oven for about 10 minutes until warmed through. Microwave works in a pinch too – cover with a damp paper towel to keep the chicken from drying out. Pro tip: A fresh squeeze of lemon after reheating brings back that bright flavor!

Nutritional Information for Sheet Pan Lemon Herb Chicken and Veggies

Now, I’m no nutritionist, but here’s the scoop on what’s in this vibrant meal (per serving, based on my favorite brands and measuring habits—your mileage may vary!). Each generous portion clocks in at about 320 calories, packing 30g of protein to keep you full. You’re looking at roughly 22g carbs (thanks, potatoes!) and 12g of good fats from that olive oil. The best part? It’s loaded with vitamin C from the peppers and lemon—basically a sunshine boost on a plate!

Frequently Asked Questions

Can I use frozen vegetables for this sheet pan dinner?
Absolutely! I do this all the time when fresh veggies aren’t handy. Just skip the thawing – toss them straight from the freezer into the marinade. They’ll release more water though, so add an extra 5 minutes to the bake time and maybe pat them dry halfway through if things look too steamy. Broccoli and peppers from the freezer aisle work great here!

How long does this lemon herb chicken keep in the fridge?
The chicken stays juicy and flavorful for about 3 days when stored properly in an airtight container. The veggies are best eaten within 2 days though – they lose that perfect texture. I often make extra chicken just for meal prep – it’s amazing chopped over salads or stuffed into wraps!

Can I use chicken thighs instead of breasts?
Oh yes, and they’ll be extra juicy! Bone-in thighs need about 35-40 minutes at the same temperature. Just check that internal temp hits 165°F (74°C) near the bone. The skin won’t get super crispy with this method though – if you want that, broil for the last 2 minutes!

Why aren’t my potatoes getting crispy?
Ah, the eternal sheet pan struggle! Make sure they’re in a single layer with space around each piece (no piling!). If they’re still soft, try parboiling them for 5 minutes before adding to the marinade. And that preheated oven is crucial – I learned the hard way that starting with a cold pan means sad, soggy potatoes!

Did You Make This Recipe?

I’d love to hear how your Sheet Pan Lemon Herb Chicken and Veggies turned out! Did you add your own twist? Snap a photo and tag me—nothing makes me happier than seeing your kitchen creations. Leave a comment below too; your feedback helps other home cooks just like you!