Can I use chicken thighs instead of chicken breast?

Yes! Boneless, skinless thighs work great and stay extra juicy. They may need a few extra minutes—just cook until they hit 165°F .

How do I store leftovers?

Store in an airtight container in the fridge for up to 3–4 days . Reheat in the microwave, or for best texture, warm it in the oven at 350°F until heated through.

Can I swap the vegetables?

Absolutely. This is a flexible Sheet Pan Lemon Herb Chicken and Vegetables situation. Great swaps: green beans (add near the end like broccoli) bell peppers (add with chicken) zucchini (add with chicken; it cooks fast) Brussels sprouts (add at the beginning with potatoes)

What if I don’t have parchment paper?

No worries—just lightly oil the sheet pan. Cleanup will be a little more “arm day,” but it’ll still work.

You can cut the chicken and veggies in advance and mix the seasoning ahead too. Marinate the chicken up to 8 hours for even more flavor.

Sheet Pan Lemon Herb Chicken and Vegetables: Easy 30-Minute Win

Description

Sheet Pan Lemon Herb Chicken and Vegetables is a bright, flavorful one-pan dinner made with juicy chicken breast, roasted baby potatoes, carrots, broccoli, and fresh lemon. Seasoned with garlic, Italian herbs, and olive oil, this easy weeknight meal delivers crispy edges, tender veggies, and minimal cleanup—perfect for busy families.

Ingredients

Scale

1 lb boneless, skinless chicken breast, cut into 1½-inch pieces
1 tablespoon dried parsley
2 teaspoons Italian seasoning
1 teaspoon minced garlic
½ teaspoon onion powder
1 teaspoon paprika
½ teaspoon seasoned salt
¼ teaspoon black pepper
2 lemons (zest and juice)
5 tablespoons olive oil, divided
1 cup baby carrots, halved
1½ cups baby golden potatoes, halved (or quartered if large)
1 cup broccoli florets
½ tablespoon minced garlic (for broccoli)

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Instructions

Prep the chicken: Pat chicken dry and cut into 1½-inch chunks. Place in a large bowl.
Mix seasoning: In a small bowl, combine parsley, Italian seasoning, onion powder, paprika, seasoned salt, and pepper.
Marinate: Add half the seasoning mix to the chicken along with 2 tablespoons olive oil, 1 teaspoon minced garlic, lemon zest, and lemon juice. Toss to coat. Cover and refrigerate for 30 minutes.
Preheat oven: Preheat oven to 425°F. Line a large sheet pan with parchment paper.
Roast potatoes and carrots: Toss carrots and potatoes with 2 tablespoons olive oil and most of the remaining seasoning (reserve about 1 teaspoon). Spread evenly on the sheet pan and roast for 20 minutes.
Add broccoli: Remove pan from oven. Stir potatoes and carrots and push to one side. Add broccoli with ½ tablespoon minced garlic, remaining olive oil (1 tablespoon), and reserved seasoning. Toss lightly.
Add chicken: Remove chicken from marinade and discard excess liquid. Spread chicken evenly on the pan without overlapping.
Finish roasting: Return pan to oven and roast for 15–20 minutes, or until chicken reaches 165°F and vegetables are tender.
Optional broil: Broil on high for 1–2 minutes for extra golden color. Watch carefully.
Serve: Remove from oven and serve warm.

Notes

Cut vegetables evenly for consistent roasting.

Do not overcrowd the pan—use two pans if needed.

Swap broccoli for green beans, zucchini, or Brussels sprouts if desired.

Store leftovers in an airtight container for up to 4 days.

Reheat in oven at 350°F for best texture.

Prep Time: 15 minutes (plus 30 minutes marinating)
Cook Time: 40 minutes
Category: Dinner
Method: Roasting / Sheet Pan
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 21 g
Saturated Fat: 3 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 34 g
Cholesterol: 85 mg