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–+ servings
Chicken Sheet Pan

Lemon Herb Chicken Sheet Pan

5 from 3 votes
Serves: 4 -6 servings
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes

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

  1. Preheat the oven to 400 F
  2. 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.
  3. Toss the veggies with 1/4 cup olive oil and a tsp of each: paprika, garlic powder, salt, pepper and dry dill.
  4. Bake the veggies for 25 minutes.
  5. While the veggies are in the oven, marinate the cubed chicken breast with 2 tbsp of olive oil and the seasonings.
  6. 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.
  7. Garnish with an extra squeeze of lemon juice when serving.