Sheet Pan Lemon Herb Chicken and Vegetables

If Sheet Pan Lemon Herb Chicken and Vegetables sounds like the kind of dinner that should be easy but somehow turns into three pans and a sink full of regret… I’ve got you. This is the weeknight hero you make when you want something bright, comforting, and “look what I pulled off!” impressive—without actually pulling off anything complicated.

It’s lemony, herby, and loaded with colorful veggies. And the best part? Everything roasts together on one pan, so cleanup stays blessedly minimal. (Because you have better things to do than scrub baked-on potato bits at 9:47 p.m.)

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

• One pan, one meal, fewer dishes. The baking sheet does the heavy lifting.
• Big flavor, basic effort. Lemon + herbs + garlic = instant “I can cook” energy.
• Family-friendly. The seasonings are cozy and familiar, not spicy-scary.
• Meal-prep approved. Leftovers reheat like a champ for lunches.
• Veggies actually get eaten. Roasted potatoes and carrots are basically bribery.

Ingredients You’ll Need

Here’s what we’re working with (aka: the dream team):

For the chicken + seasoning

• 1 lb chicken breast, boneless & skinless, cut into 1 ½-inch pieces
• 1 tablespoon dried parsley
• 2 teaspoons Italian seasoning
• 1 teaspoon minced garlic
• 1/2 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 lemons (zest + juice)
• 5 tablespoons olive oil, divided

For the vegetables

• 1 cup baby carrots, halved
• 1 ½ cups baby golden potatoes, halved (quarter big ones)
• 1 cup broccoli florets
• 1/2 tablespoon minced garlic (for broccoli)

Step-by-Step: How to Make It (Without Overthinking It)

1) Prep the chicken

Pat the chicken dry with paper towels (this helps it roast instead of steam). Cut into 1 ½-inch chunks and toss into a large bowl.

2) Mix the seasoning

In a small bowl, stir together:

• parsley
• Italian seasoning
• onion powder
• paprika
• seasoned salt
• black pepper

3) Marinate (quick but mighty)

Add half the seasoning mix to the chicken. Then add:

• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• lemon zest + lemon juice (from the lemons)

Mix until everything is coated. Cover and refrigerate for 30 minutes.

Real life note: If you’re short on time, even 10–15 minutes helps. But 30 minutes makes the flavor pop.

4) Roast the hearty veggies first

Preheat oven to 425°F. Line a large sheet pan with parchment paper (your future self will thank you).

Add carrots and potatoes to the pan with:

• 2 tablespoons olive oil
• most of the remaining seasoning (save about 1 teaspoon)

Toss well, spread out, and roast for 20 minutes.

5) Add broccoli (it needs less time)

While the carrots and potatoes roast, chop broccoli into bite-sized florets.

After 20 minutes, pull the pan out. Stir the carrots and potatoes, and shove them to one side.

Add broccoli to the other side with:

• 1/2 tablespoon minced garlic
• 1 tablespoon olive oil
• the last 1 teaspoon seasoning

Toss the broccoli to coat. Mix with the other veggies if you want, or keep it in its “broccoli zone.”

6) Add chicken + finish roasting

Remove chicken from the fridge. Discard excess marinade (we want roasted, not soupy).

Spread chicken pieces across the pan in a single layer so they cook evenly.

Roast 15–20 minutes, until:

• chicken reaches 165°F internal temp
• veggies are tender and golden

7) Optional: quick broil for extra color

Want that little “restaurant roast” look? Broil on high for 1–2 minutes at the end—watch closely because broilers go from glorious to charcoal in the time it takes to answer one text.

Serve hot and enjoy.

Aneta’s Cozy Kitchen Tips (Aka: Little Things That Make This Even Better)

• Cut everything close to the same size. The more even the chunks, the more evenly they cook. (Uneven cuts = one burnt broccoli floret and one raw potato nugget. Not ideal.)
• Don’t crowd the pan. Give the chicken and veggies space so they roast, not steam. If your pan looks packed, split it into two pans.
• Use a thermometer if you can. Chicken breast is famous for going from juicy to dry in one minute of overcooking. 165°F is the sweet spot.
• Love crispy edges? Roast the veggies on the pan for the full 20 minutes before adding chicken—this is the secret to getting those golden potatoes.
• If your broccoli gets too dark: Toss it in halfway through the final roasting time, or keep it on the side away from the hottest corner of your oven. (Ovens have “moods.”)

A Little Story From My Kitchen

This Sheet Pan Lemon Herb Chicken and Vegetables became my go-to on nights when I wanted something that felt like I tried—without actually trying too hard. You know those evenings: everyone’s hungry, the day was long, and you’re one minor inconvenience away from eating cereal over the sink.

The first time I made it, the lemony garlic smell filled the kitchen so fast that my family started “checking on dinner” every five minutes. (Totally not because they were hungry… definitely because they cared about my well-being.) Now it’s one of those meals I can make on autopilot—and it still gets that “mmm what is that?” reaction.

FAQs About Sheet Pan Lemon Herb Chicken and Vegetables

Bring Some Magic to Dinner Tonight

If you need a dinner that tastes like sunshine but cooks like a weeknight workhorse, Sheet Pan Lemon Herb Chicken and Vegetables is the answer. It’s warm, bright, filling, and just fancy enough to make you feel like you’ve got life figured out—even if your laundry is currently living in a chair.

Make it once, and I have a feeling it’ll slide right into your regular rotation. And if you try it, tell me how it went—did your broccoli behave, or did it get a little too “crispy confident”?

Keep the Sheet Pan Love Going

If you loved the bright, cozy flavors in Sheet Pan Lemon Herb Chicken and Vegetables, here are a few more easy dinners you’ll probably want on repeat:

• Craving more creamy comfort? Try Turkish Chicken with Creamy White Sauce
• Want another quick chicken + veggie win? Make Garlic Butter Chicken Broccoli
• In the mood for something cozy and pasta-y? You’ll love Boursin Orzo Bake with Chicken and Veggies
• Still feeling the lemon-herb vibe? This one is a weeknight lifesaver: Slow Cooker Lemon Herb Chicken and Rice

Made this recipe? Please leave a quick review and tap your star rating—your ⭐️⭐️⭐️⭐️⭐️ helps other home cooks choose their next dinner!

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