Sheet Pan Lemon Herb Chicken and Vegetables
This is a simple, all in one dinner that makes busy weeknights much more manageable.
recipesbynani.comI love making this dish when my schedule feels a bit crowded because it only uses one pan and very little prep. It is full of bright flavors from the lemon and fresh herbs, making it a hit with everyone at the table.
One little trick I use is to cut all the vegetables to a similar size. This helps everything cook at the same rate, so you do not end up with crunchy carrots and mushy potatoes.
🧺 Ingredients
- 1.5 lbs chicken breasts, cut into bite sized pieces
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 2 large carrots, sliced into rounds
- 3 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 lemon, thinly sliced
- Salt and black pepper to taste
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- 2
Place the chicken pieces, potatoes, broccoli, and carrots onto the prepared baking sheet.
- 3
Drizzle the olive oil over everything, then sprinkle with the oregano, garlic powder, salt, and pepper.
- 4
Toss the ingredients together on the pan until they are well coated in the oil and seasonings.
- 5
Spread everything out into a single layer and place the lemon slices on top of the chicken and veggies.
- 6
Bake for about 25 to 30 minutes, or until the chicken is cooked through and the potatoes are tender.
- 7
Remove from the oven and serve warm.
💡 Tips
You can store any leftovers in an airtight container in the fridge for up to three days. It tastes great the next day for lunch, and you can even squeeze a little extra fresh lemon juice over it when you reheat it to bring back that bright flavor.
Made this recipe? Let us know how it went.
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