Go Back
- 4 boneless, skinless chicken breasts - 2 large zucchinis, sliced - 1 bell pepper (any color), chopped - 1 red onion, cut into wedges - 1 cup cherry tomatoes - 1 lemon (zest and juice) - 3 tablespoons olive oil - 2 teaspoons dried oregano - 1 teaspoon garlic powder - 1 teaspoon paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) This dish shines with its bright flavors. The chicken and veggies team up for a tasty meal. The lemon adds a nice zing, while the herbs bring warmth. Each bite is a delight! - Baking sheet - Parchment paper - Small and large bowls Having the right tools makes cooking easier. A baking sheet helps the chicken and veggies roast evenly. Parchment paper keeps everything from sticking. Use small bowls for mixing and larger ones for tossing. - Fresh parsley - Lemon wedges Garnishes add a pop of color and flavor. Fresh parsley brings a touch of green. Lemon wedges let you add more zest at the table. These simple touches elevate your dish! First, preheat your oven to 425°F (220°C). This high heat helps the chicken cook well and the veggies get nice and tender. Next, line a large baking sheet with parchment paper. This will keep the food from sticking and make for easy cleanup. In a small bowl, mix together three tablespoons of olive oil, the zest and juice of one lemon, two teaspoons of dried oregano, one teaspoon of garlic powder, and one teaspoon of paprika. Add salt and pepper to taste. This marinade gives the chicken and veggies a bright, fresh flavor that really shines. Now, place the four chicken breasts on one side of the prepared baking sheet. Pour half of the marinade over the chicken. Make sure to coat them evenly. In a large bowl, combine two sliced zucchinis, one chopped bell pepper, one cut red onion, and one cup of cherry tomatoes. Drizzle the remaining marinade over the veggies. Toss them well to coat. Spread the seasoned veggies on the other side of the baking sheet in a single layer. This helps everything cook evenly. Bake the dish in your preheated oven for 25 to 30 minutes. Check the chicken for doneness. It should reach an internal temperature of 165°F. The veggies should be tender and slightly caramelized. Once done, take it out and let it rest for five minutes before serving. This helps the juices settle in the chicken, making it juicy and tasty. To cook chicken just right, aim for a safe internal temperature of 165°F. Use a meat thermometer to check this. After baking, let the chicken rest for 5 minutes. This helps keep it juicy and tender. To keep veggies tender, avoid overcooking. Bake them for 25-30 minutes, just until they are soft and slightly caramelized. Choose colorful veggies like bell peppers, zucchini, and cherry tomatoes for great flavor and texture. To keep leftovers fresh, cool them down first. Place the chicken and veggies in airtight containers. Store in the fridge for up to 3 days. Heat them in the oven or microwave for a quick meal later. {{image_2}} You can use other proteins instead of chicken. Turkey works well in this dish. It has a mild flavor and cooks similarly. For a plant-based option, try tofu. Press it first to remove excess water. Then, cut it into cubes and marinate just like the chicken. Feel free to swap out the veggies based on what you like. Seasonal veggies are great here. Carrots, broccoli, or asparagus are all good choices. You can even use sweet potatoes for a hearty twist. Just remember to cut them into small pieces for even cooking. You can change the herbs and spices to suit your taste. Try adding fresh basil or thyme for a different flavor. You can also use cumin or chili powder for a spicy kick. Experimenting with flavors can make this dish your own. You can store the sheet-pan lemon herb chicken in the fridge for up to three days. Keep it in an airtight container to keep it fresh. This dish tastes great even as leftovers! If you want to freeze leftovers, let them cool first. Place the chicken and veggies in a freezer-safe bag or container. Make sure to remove as much air as possible. You can freeze them for up to three months. When you’re ready to eat, thaw in the fridge overnight. To reheat, I recommend using an oven. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15-20 minutes or until warm. You can also use a microwave, but the oven keeps the chicken juicy and the veggies crispy. Enjoy your meal! Sheet-pan lemon herb chicken lasts about 3 to 4 days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. You can enjoy the flavors for several meals. Yes, you can make this recipe ahead of time. Prepare the chicken and veggies, then marinate them a few hours before cooking. For best results, keep them in the fridge until you’re ready to bake. This allows the flavors to deepen. You can serve this dish with many sides. Here are some ideas: - Rice or quinoa for a filling base - A simple green salad for freshness - Crusty bread to soak up the juices - Mashed potatoes for a comforting touch Absolutely! You can use different cuts of chicken. Thighs or drumsticks work well. Just adjust the cooking time. Bone-in cuts might take a bit longer to cook, so check their internal temperature. Always aim for 165°F for safe eating. This recipe for sheet-pan lemon herb chicken is simple and tasty. We covered key ingredients, tools, and garnishes. You learned how to prepare and bake your meal perfectly. Remember to check the chicken's internal temperature and let it rest. Explore variations with different proteins and veggies to suit your taste. Follow my storing tips to enjoy leftovers later. This dish is a great option for busy nights, providing flavor and ease. Try it today, and make your meals both fun and nutritious!

Sheet-Pan Lemon Herb Chicken With Roasted Veggies

Discover the mouthwatering taste of Sheet-Pan Lemon Herb Chicken with Roasted Veggies! This easy recipe brings together juicy chicken breasts and colorful vegetables, all tossed in a zesty lemon marinade. Perfect for busy weeknights, it’s healthy, flavorful, and quick to prepare. Ready in just 40 minutes, your family will love this delicious one-pan meal. Click to explore the full recipe and bring this delightful dish to your table!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

2 large zucchinis, sliced

1 bell pepper (any color), chopped

1 red onion, cut into wedges

1 cup cherry tomatoes

1 lemon (zest and juice)

3 tablespoons olive oil

2 teaspoons dried oregano

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    In a small bowl, mix together the olive oil, lemon zest, lemon juice, dried oregano, garlic powder, paprika, salt, and pepper to create the marinade.

      Place the chicken breasts on one side of the prepared baking sheet. Pour half of the marinade over the chicken, making sure to coat them evenly.

        In a large bowl, combine the sliced zucchinis, chopped bell pepper, red onion wedges, and cherry tomatoes. Drizzle the remaining marinade over the veggies and toss to coat.

          Spread the seasoned vegetables on the other side of the baking sheet in a single layer.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the veggies are tender and slightly caramelized.

              Once done, remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4