Sheet Pan Lemon Herb Chicken and Vegetables

This Sheet Pan Lemon Herb Chicken and Vegetables is a quick and easy recipe to make. This recipe is ready in only 30 minutes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

In a bowl, combine the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, salt, and pepper. This is your marinade for the chicken.

Step 3

Place the chicken breasts on one side of the prepared baking sheet and brush them with the lemon herb marinade.

Step 4

In a separate bowl, toss the baby potatoes, bell peppers, red onion, zucchini, and cherry tomatoes with olive oil, salt, and pepper.

Step 5

Spread the seasoned vegetables on the other side of the baking sheet.

Step 6

Place the baking sheet in the preheated oven and roast for about 20 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F or 74°C) and the vegetables are tender and slightly caramelized.

Step 7

Optional: Garnish with freshly chopped parsley for a burst of color and extra flavor.

Step 8

Serve your Sheet Pan Lemon Herb Chicken and Vegetables hot and enjoy a complete, well-balanced meal with minimal cleanup.