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A close-up of a white plate piled high with sweet and savory Slow Cooker Meatball Pineapple Smokies, glistening in a rich sauce.
Daniel

Sheet Pan Lemon Herb Chicken and Veggies

This easy sheet pan meal brings tender, juicy chicken and perfectly roasted vegetables together with bright lemon and fragrant herbs for a delicious weeknight dinner with minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Veggies
  • 1.5 lbs boneless, skinless chicken thighs cut into 1.5-inch pieces
  • 1 lb baby red potatoes halved or quartered depending on size
  • 4 cups broccoli florets about 1 large head
  • 1 medium red onion cut into 1-inch wedges
For the Lemon Herb Sauce
  • 1/4 cup olive oil
  • 1 lemon juiced and zested
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
For Garnish (Optional)
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Baking Sheet
  • Large Mixing Bowl

Method
 

Prep and Preheat
  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
Combine Ingredients
  1. In a large mixing bowl, combine the halved baby red potatoes, broccoli florets, and red onion wedges.
  2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, dried thyme, garlic powder, salt, and black pepper until well combined.
  3. Add the chicken thigh pieces to the bowl with the vegetables. Pour the lemon herb sauce over everything and toss well to ensure all chicken and vegetables are evenly coated.
Bake
  1. Spread the chicken and vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan; use two pans if necessary to ensure everything roasts evenly and gets nicely browned.
  2. Bake for 25-30 minutes, flipping the chicken and vegetables halfway through, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp and lightly caramelized.
Serve
  1. Remove from oven. Garnish with fresh chopped parsley, if using, and serve immediately.

Notes

Don't Overcrowd: A single layer on the sheet pan is key for truly roasted vegetables and chicken, rather than steamed. If your pan is too full, use two! Vegetable Swaps: Feel free to swap in your favorite quick-cooking veggies like bell peppers, zucchini, or asparagus. Adjust cooking time as needed. Make Ahead: You can chop your vegetables and make the sauce ahead of time. Store them separately in the fridge, then combine and roast just before dinner.