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Sheet Pan Lemon Herb Chicken and Vegetables – Easy, Fresh & Healthy Dinner

Make weeknight dinners simple and delicious with this Sheet Pan Lemon Herb Chicken and Vegetables! Juicy, tender chicken is roasted alongside colorful veggies with fresh herbs and a zesty lemon kick—all in one pan for easy cleanup. This wholesome recipe is perfect for busy nights, meal prep, or family dinners, delivering bold flavor with minimal effort. Serve with rice, quinoa, or crusty bread for a complete, satisfying meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4
Calories 350 kcal

Equipment

  • Rimmed sheet pan (heavy-duty)
  • Parchment paper or aluminum foil
  • Mixing bowls
  • Whisk
  • Sharp knife and cutting board
  • Tongs
  • Meat thermometer (optional, recommended)

Ingredients
  

For the Chicken & Vegetables:

  • 4 chicken breasts or thighs
  • 2 cups potatoes, chopped
  • 1 cup carrots, sliced
  • 1 cup bell peppers, chopped
  • 1 cup zucchini, sliced
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • Juice and zest of 1 lemon
  • 1 tsp fresh rosemary (or ½ tsp dried)
  • 1 tsp fresh thyme (or ½ tsp dried)
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: chili flakes for spice

For Garnish (optional):

  • Fresh parsley or dill
  • Lemon wedges

Instructions
 

  • Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper or foil.
  • Prep chicken: Trim excess fat and pat dry.
  • Prep vegetables: Chop all vegetables into uniform pieces for even cooking.
  • Make the marinade: Whisk together olive oil, lemon juice, zest, garlic, rosemary, thyme, salt, and pepper. Add chili flakes if desired.
  • Toss chicken and vegetables: Coat evenly with the marinade. Arrange in a single layer on the sheet pan.
  • Roast: Bake for 35–40 minutes, flipping vegetables halfway through. Add quick-cooking vegetables like zucchini in the last 10–12 minutes.
  • Check doneness: Chicken should reach 165°F (74°C) internally.
  • Garnish and serve: Sprinkle fresh herbs and serve with lemon wedges. Pair with rice, quinoa, or bread if desired.

Notes

  • Variations: Add olives, feta, or cherry tomatoes for a Mediterranean twist; swap chicken for shrimp, salmon, or tofu.
  • Storage: Refrigerate leftovers in an airtight container for 3–4 days; freeze cooked chicken and vegetables separately for up to 2 months.
  • Reheating: Oven preferred for crispness; microwave for convenience.
  • Tips: Don’t overcrowd the pan; rotate halfway through; rest chicken before slicing.
Keyword easy weeknight meal, lemon herb chicken, one-pan recipe, roasted vegetables, sheet pan dinner