Sheet Pan Lemon Herb Chicken & Summer Veggies

This one-pan dish combines juicy lemon herb chicken with vibrant summer veggies, offering a quick and flavorful meal with minimal cleanup.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

For the Chicken

4 pieces boneless chicken thighs or breasts Thighs are preferred for juiciness.
2 medium lemons Juiced and zested.
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon fresh thyme, chopped Dried thyme can be used as a substitute.
1 tablespoon fresh rosemary, chopped Dried rosemary can be used as a substitute.
1 cup fresh parsley, chopped Can use dried parsley if fresh isn't available.
to taste salt
to taste black pepper

For the Vegetables

1 medium zucchini, chopped
1 medium bell pepper, chopped
1 cup cherry tomatoes, halved They pop when roasted!
1 medium red onion, chopped
optional asparagus or carrots, chopped Can add any sturdy vegetables you have.
to taste additional olive oil For drizzling.
for garnish lemon wedges Do not skip when roasting.

Method

Preparation

Preheat your oven to 425°F (220°C).
Line a large sheet pan with parchment paper.
Slice the chicken to even thickness.
In a large bowl, mix olive oil, lemon juice and zest, chopped herbs, minced garlic, salt, and pepper.
Toss the chicken in the bowl until well coated.
Chop the veggies into rough chunks.
Spread the veggies around the chicken on the pan.

Cooking

Drizzle the entire pan with additional olive oil and squeeze more lemon juice over it.
Add lemon wedges on top of the mixture.
Roast everything for 20-25 minutes until the chicken is browned and veggies are caramelized.
Optionally, broil for 2 minutes at the end for extra crispiness.

Notes

Avoid overcrowding the pan for the best results. For less mushy veg, add them in after the chicken has roasted for 5-7 minutes. Leftovers are great in salads or wraps.