Sheet Pan Lemon Herb Chicken and Vegetables
Chicken breasts and mixed vegetables roasted together on one sheet pan with olive oil, lemon, and dried herbs.
Ingredients
Main Ingredients
- 4 boneless skinless chicken breasts about 1 1/2 pounds total
- 4 cup mixed vegetables bell peppers, zucchini, and carrots, cut into similar sized pieces
- 3 tbsp olive oil
- 2 lemons zested and juiced
- 2 tsp dried herbs thyme, rosemary, or Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Preheat the oven to 400 degrees F and line a large rimmed sheet pan with parchment.
- Whisk the olive oil, lemon juice, lemon zest, dried herbs, salt, and pepper in a bowl.
- Place the chicken on one side of the pan and spoon half of the lemon mixture over it.
- Toss the vegetables with the remaining lemon mixture and scatter them around the chicken in a single layer.
- Bake for 20 to 25 minutes, then check the chicken. Thick breasts may need a few more minutes. The chicken is done when a thermometer in the thickest part reads 165 degrees F and the vegetables are tender.
- Rest the chicken for a few minutes before slicing and serve with the pan juices.
Notes
Cut the vegetables into similar sizes so they cook evenly. Fresh herbs can replace dried herbs. For extra flavor, marinate the chicken in the lemon mixture for a couple of hours before baking, and use a fresh batch of the mixture for the vegetables. Store leftovers for 3 to 4 days.