Lemon Herb Chicken Sheet Pan
This one-pan chicken sheet pan is a dish I could eat on repeat all week. It’s made with simple, fresh ingredients and requires minimal clean up- two factors that are always at the top of my priority list when creating recipes.
Potatoes, peppers, zucchini and onion get tossed in olive oil and a few spices and roasted until tender. They finish baking with the cubed chicken tossed in a zesty marinade all in one pan.
This dish is a well-rounded dinner that the whole family will love!
Though you can serve this recipe as is since it packs in protein, fats and carbs, I love to serve it over a bowl of fluffy rice or pearled couscous for an even heartier dish.
I top everything off with fresh lemon juice at the end and an extra sprinkle of flakey salt.
What you’ll need to make Chicken Sheet Pan
For the veggies
- Bell peppers- sliced into strips
- Baby red potatoes- cut into wedges, or sub baby yellow potatoes
- Red onion- sliced into wedges
- Zucchini- sliced into coins
- Olive oil
- Fresh parsley
- Spices: paprika, garlic powder, dry dill, salt & pepper
For the chicken
- Chicken breast, or substitute thighs- about 1.5- 2 lbs of boneless chicken
- Olive oil
- Lemon juice + lemon zest
- Spices: paprika, garlic powder, black pepper, oregano, and salt
- Fresh parsley or cilantro
- Preheat the oven to 400 F
- Toss the veggies with the spices, herbs and olive oil and roast on 400 F for 25 minutes
- Season the chicken cubes with the spices and olive oil
- Remove the sheet pan of veggies from the oven, and add the chicken to the center. Finish baking for another 15-18 minutes. I like to set the pan under the broiler for two minutes at the end.
- Once ready, garnish with fresh herbs and a squeeze of lemon juice
I love the combination of veggies and spices used, but this dish is so customizable and versatile- feel free to use any veggies and protein you have around.
Prep once and eat all week
This recipe is great for a make-ahead dinner to enjoy all week for lunch or dinner. It comfortably serves 4 people, but can be modified for larger batches.
Prep is along with a batch of rice, quinoa or couscous for an easy meal during the week.
Other sheet-pan recipes–
Sheet-pan Miso Chicken
Sheet Pan Honey Miso Salmon
Mediterranean Salmon Sheet Pan
Lemon Herb Chicken Sheet Pan
Ingredients
- 1.5-2 lbs chicken breast cubed
- 2 tbsp olive oil
- Juice from 1 lemon
- 1 tsp lemon zest
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dry oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- Handful of fresh cilantro or parsley chopped
Sheet Pan Veggies
- 24 oz bag baby red or yellow potatoes
- 1 zucchini sliced into coins
- 1 red bell pepper cut into strips
- 1 purple onion sliced
- 1/4 cup olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dry dill
Directions
- Preheat the oven to 400 F
- Slice the baby potatoes into halves or quarters and add them to a large parchment lined sheet pan with the sliced zucchini, bell pepper and onion.
- Toss the veggies with 1/4 cup olive oil and a tsp of each: paprika, garlic powder, salt, pepper and dry dill.
- Bake the veggies for 25 minutes.
- While the veggies are in the oven, marinate the cubed chicken breast with 2 tbsp of olive oil and the seasonings.
- After 25 minutes, remove the veggies from the oven and give them a flip. Add the marinated chicken to the sheet pan, and place the pan back into the oven for another 15-18 minutes. Set the pan under the broiler for 2 minutes at the end.
- Garnish with an extra squeeze of lemon juice when serving.
My fussy family loved this! I subbed sweet potatoes in as I was out of Zucchini, and served it on a bed of giant couscous (just flavoured with a little chicken stock). This will definitely be added to my monthly roster of repeat meals! Thanks so very kindly.
My family loved it 🥰 Thank you for sharing this recipe
LOVED! I have made it 4 times already. I made it with chicken thighs and cooked the chicken for the full 18 minutes after the veggies and it was perfection.
So happy you tried it!