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Sheet Pan Lemon Herb Chicken with Roasted Vegetables

This easy sheet pan dinner features juicy roasted chicken, seasoned with lemon and herbs, and served with a variety of roasted vegetables.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 pieces chicken breasts boneless, skinless
  • 2 cups baby potatoes halved
  • 1 cup carrots sliced
  • 1 cup red bell pepper sliced
  • 1 tbsp olive oil for drizzling
  • 1 lemon zested and juiced
  • 1 tsp garlic powder
  • 1/2 tsp thyme dried or fresh
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Baking Sheet

Method
 

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Drizzle olive oil on the chicken breasts and season with salt, pepper, garlic powder, thyme, lemon zest, and lemon juice.
  3. Arrange the chicken breasts on the prepared baking sheet and surround them with the baby potatoes, carrots, and bell peppers.
  4. Drizzle the vegetables with olive oil and season with salt, pepper, and any remaining lemon juice.
  5. Roast in the oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  6. Serve immediately and enjoy your easy, healthy one-pan meal!

Nutrition

Calories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 2gCholesterol: 75mgSodium: 800mgPotassium: 950mgFiber: 7gSugar: 9gVitamin A: 120IUVitamin C: 80mgCalcium: 50mgIron: 3.5mg

Notes

This sheet pan dinner is a great way to cook chicken and vegetables in one go, making cleanup a breeze. Feel free to substitute different vegetables based on what's in season or your preferences.
Tried this recipe?Let us know how it was!