Looking for a super simple and delicious dinner that practically cooks itself? This Sheet Pan Lemon Herb Chicken and Veggies is your new best friend. It’s a complete meal all cooked on one pan, meaning less mess and more flavor. The chicken stays juicy, the veggies get tender and slightly crispy, and the lemon herb seasoning brings everything together with a bright, fresh taste.
Health Benefits
This meal is packed with good stuff. Chicken breast is a lean protein source, great for building muscle and keeping you feeling full. The variety of vegetables provides essential vitamins, minerals, and fiber, which are important for digestion and overall health. Using olive oil adds healthy monounsaturated fats. Plus, cooking it all on one sheet pan means you avoid extra fats often used in pan-frying.
Ingredients Needed
* 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
* 1 pound small red potatoes, quartered
* 1 large broccoli crown, cut into florets
* 1 red bell pepper, chopped
* 1 yellow bell pepper, chopped
* 1 red onion, cut into wedges
* 1/4 cup olive oil
* 2 tablespoons fresh lemon juice
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme
* 1 teaspoon garlic powder
* Salt and black pepper to taste
* Fresh parsley, chopped, for garnish
Step By Step Making
1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the quartered red potatoes with about half of the olive oil, half of the lemon juice, half of the oregano, half of the thyme, half of the garlic powder, salt, and pepper. Spread the potatoes in a single layer on one side of the prepared baking sheet.
3. Roast the potatoes for 15 minutes.
4. While the potatoes are roasting, add the chicken pieces, broccoli florets, chopped bell peppers, and red onion wedges to the same large bowl (no need to wash it). Add the remaining olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper. Toss everything well to coat evenly.
5. After the potatoes have roasted for 15 minutes, carefully remove the baking sheet from the oven. Add the seasoned chicken and vegetable mixture to the other side of the baking sheet, spreading it out into a single layer.
6. Return the baking sheet to the oven and continue roasting for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. The potatoes should be fork-tender.
7. Once cooked, remove the sheet pan from the oven. Garnish with fresh chopped parsley. Serve hot.
Nutritional Value
This recipe, when divided into approximately 4 servings, provides about:
* Protein: 35 grams
* Calories: 450
* Carbohydrates: 30 grams