Lemon Herb Chicken and Veggies Sheet Pan Bake Recipe

If you’re looking for a dinner that’s as easy as it is delicious, you’re going to love this Lemon Herb Chicken and Veggies Sheet Pan Bake Recipe. It’s one of those meals where everything cooks together on one sheet, making cleanup a breeze but never sacrificing any flavor. The bright lemon and fragrant herbs make the chicken pop, while the veggies roast perfectly tender and slightly caramelized. Trust me, you’ll want to keep this one in your weeknight rotation!

this …

Ingredients & Why They Work

This Lemon Herb Chicken and Veggies Sheet Pan Bake Recipe strikes a fantastic balance between bright citrus flavors and comforting roasted vegetables. The ingredients are straightforward, but together they create a meal that feels fresh, wholesome, and satisfying. When shopping, try to find fresh lemons and quality olive oil for the best taste.

• Chicken breast: Boneless, skinless chicken breast absorbs marinades well and cooks quickly, making it perfect for a sheet pan meal.
• Dried parsley: Adds subtle herbal notes without overpowering; dried works well here for easy pantry keeping.
• Italian seasoning: A blend of herbs like oregano and basil gives a savory depth that complements lemon perfectly.
• Minced garlic & onion powder: These boost savory, aromatic flavors that round out the chicken and veggies.
• Paprika: Brings a mild smoky warmth and a beautiful reddish color.
• Seasoned salt & pepper: Season properly for balanced taste – seasoned salt adds a little extra punch.
• Fresh lemons: Both zest and juice contribute bright acidity that lifts the entire dish.
• Olive oil: Crucial for coating veggies and chicken to help caramelize and carry flavors.
• Baby carrots: Sweet and tender, roast evenly beside potatoes to add color and texture.
• Baby golden potatoes: Their creamy interior and thin skin roast beautifully without fuss.
• Broccoli florets: Added partway through cooking to stay vibrant and slightly crisp, preventing sogginess.

Make It Your Way

While I love this classic take on the Lemon Herb Chicken and Veggies Sheet Pan Bake Recipe, it’s a dish that really welcomes customization. Feel free to play with the veggies or swap in your favorite herbs to suit your mood or pantry.

• Vegetable swaps: I’ve tried adding bell peppers or asparagus instead of broccoli, and both are fantastic. Just add them halfway through like the broccoli to avoid sogginess.
• Diet-friendly tweaks: For a lower-carb option, swap potatoes for cauliflower florets—still delicious and keeps the roast time consistent.
• Spice it up: Toss in a pinch of red pepper flakes or smoked paprika for a little kick; I’ve done this when I wanted a cozy spicy edge.

Step-by-Step: How I Make Lemon Herb Chicken and Veggies Sheet Pan Bake Recipe

Step 1: Prep the Chicken and Marinade

Start by patting your chicken dry, then cutting it into 1 ½-inch chunks. This helps the pieces cook evenly and soak up the marinade. Mix together your dried parsley, Italian seasoning, paprika, onion powder, seasoned salt, and pepper. Half of this spice blend goes right onto the chicken, joined by olive oil, minced garlic, lemon zest, and fresh lemon juice. Give it a good stir — you want every piece coated — then cover and let it rest in the fridge for about 30 minutes. This is key for infusing those bright herb flavors.

Step 2: Roast Carrots and Potatoes First

While the chicken marinates, preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup. Slice baby carrots in half lengthwise and halve (or quarter if large) your baby golden potatoes. Toss these with olive oil and most of the remaining seasoning blend, saving a teaspoon for later. Spread them out evenly on the baking sheet and roast for 20 minutes. This first roasting softens them enough so that when the chicken goes on later, everything finishes cooking at the same pace.

Step 3: Add Broccoli and Chicken

Once the 20 minutes are up, take the veggies out and give them a gentle stir. Push the carrots and potatoes to one side of the pan. Toss in your broccoli florets with a bit more minced garlic, drizzle olive oil, and sprinkle the rest of your seasoning. Mix lightly to coat. Finally, place your chicken pieces on the empty side of the pan, making sure none overlap so everything cooks evenly. Slide the pan back into the oven for 15 to 20 minutes until the chicken is cooked through (internal temp 165°F) and veggies are tender.

Step 4: Optional Broil for a Golden Finish

If you want that extra pop of color and a bit of char, switch your oven to broil for the last 1-2 minutes. Watch carefully so it doesn’t burn. When done, pull the pan out and get ready to serve your beautiful, flavorful meal!

How to Serve Lemon Herb Chicken and Veggies Sheet Pan Bake Recipe

Garnishes

My go-to garnish here is a sprinkle of fresh parsley or a few thin lemon slices just before serving—that little pop of green and citrus makes it look irresistible. Sometimes, I like to drizzle a tiny bit of extra virgin olive oil for a fresh, glossy finish and even a pinch of flaky sea salt for a subtle crunch.

Side Dishes

This sheet pan bake feels like a full meal on its own, but if you want to round it out, a simple mixed green salad with vinaigrette or some crusty bread on the side works perfectly. For a heartier touch, I’ve served it alongside a light couscous or quinoa salad, which jazzes it up without stealing the spotlight.

Creative Ways to Present

For special occasions, I’ve plated this dish on a large wooden board, arranging the chicken and veggies in colorful piles with lemon wedges scattered around. It’s an easy way to make it feel a bit festive and fun for guests without adding complexity in the kitchen.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, usually separating the chicken from the veggies to keep textures fresher. They last wonderfully up to 3 days, so you’ve got some ready meals for busy evenings.

Freezing

You can freeze this dish, but I recommend freezing before roasting if possible. Marinate and freeze in portioned containers, then roast fresh from frozen, adding a few extra minutes to cook time. If freezing cooked leftovers, use freezer-safe containers and try to consume within 2 months for best quality.

Reheating

When reheating, I prefer the oven or toaster oven set around 350°F to warm through evenly while keeping the chicken juicy and veggies crisp. Microwave works if you’re in a rush, but check frequently so chicken stays tender.

FAQs

Final Thoughts

This Lemon Herb Chicken and Veggies Sheet Pan Bake Recipe has become one of my favorite go-to dinners because it’s fuss-free but feels thoughtfully made. There’s something so satisfying about gathering around the table with a colorful, fragrant dish that took no more than an hour from start to finish. I can’t wait for you to try it and add your own personal twist—because once you nail this one, it just might become your comfort dinner staple, too.

Print