Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Make Sheet Pan Lemon Herb Chicken and Roasted Vegetables, an American dinner recipe with boneless, skinless chicken breasts, broccoli florets, baby carrots. It has about 35 min, about 420 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Sheet Pan Lemon Herb Chicken and Roasted Vegetables is an American dinner recipe that takes about 35 min, makes 4 servings, has about 420 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSheet Pan Lemon Herb Chicken and Roasted Vegetables ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups broccoli florets
- 2 cups baby carrots
- 1 medium red onion
- 3 tbsp olive oil
- 1 medium lemon
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 1 tsp garlic powder
- 0.75 tsp salt
- 0.5 tsp black pepper
How to make Sheet Pan Lemon Herb Chicken and Roasted Vegetables
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup, ensuring the paper extends slightly over the edges.
- Pat the 1.5 lbs of boneless, skinless chicken breasts thoroughly dry with paper towels, then cut them into 1-inch bite-sized pieces. Set aside.
- Chop the 1 medium red onion into large wedges, aiming for pieces roughly the same size as the 4 cups of broccoli florets and 2 cups of baby carrots.
- In a large bowl, whisk together 3 tablespoons of olive oil, the freshly squeezed juice of 1 medium lemon, 1 teaspoon of dried oregano, 0.5 teaspoon of dried thyme, 1 teaspoon of garlic powder, 0.75 teaspoon of salt, and 0.5 teaspoon of black pepper until well combined.
- Add the chopped chicken, broccoli florets, baby carrots, and red onion wedges to the bowl with the dressing. Toss thoroughly to ensure all ingredients are evenly coated.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd the pan. Overcrowding can steam the vegetables instead of roasting them; use a second sheet if necessary.
- Roast for 15 minutes, then remove the pan from the oven. Carefully flip or toss the chicken and vegetables to promote even cooking and browning.
- Return the sheet pan to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F / 74°C) and the vegetables are tender-crisp and lightly caramelized.
- Serve immediately directly from the sheet pan, garnished with fresh parsley if desired.
Sheet Pan Lemon Herb Chicken and Roasted Vegetables FAQ
How do I make Sheet Pan Lemon Herb Chicken and Roasted Vegetables?
Make Sheet Pan Lemon Herb Chicken and Roasted Vegetables by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Sheet Pan Lemon Herb Chicken and Roasted Vegetables?
The main ingredients include boneless, skinless chicken breasts, broccoli florets, baby carrots, red onion, olive oil. The full ingredient list is included on this page.
How long does Sheet Pan Lemon Herb Chicken and Roasted Vegetables take?
This recipe takes about 35 min, depending on prep speed and kitchen equipment.
How many calories are in Sheet Pan Lemon Herb Chicken and Roasted Vegetables?
Recipe Genius estimates about 420 calories per serving. Nutrition is estimated, so use your own labels when precision matters.