Description
Enjoy a delicious and easy Sheet Pan Lemon Herb Chicken & Veggies dinner. This recipe is perfect for a weeknight meal with minimal cleanup. Fresh herbs and lemon create a bright, flavorful dish that everyone will love.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
- 1 lb small red potatoes, quartered
- 1 lb broccoli florets
- 1 red onion, cut into wedges
- 1 lemon, half juiced, half sliced
- 3 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil, salt, pepper, garlic powder, rosemary, and thyme.
- In the same bowl, add the potatoes, broccoli florets, and red onion wedges. Drizzle with the remaining 2 tablespoons of olive oil and the lemon juice. Season with salt and pepper.
- Arrange the seasoned chicken and vegetables in a single layer on a large baking sheet. Place the lemon slices among the chicken and vegetables.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
- Serve hot.
Notes
- For extra flavor, you can add other vegetables like bell peppers, zucchini, or asparagus.
- If using chicken breasts, bake for a slightly shorter time to prevent them from drying out.
- Garnish with fresh parsley before serving for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: Approximately 5g
- Sodium: Approximately 300mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 20g
- Trans Fat: 0g
- Carbohydrates: Approximately 30g
- Fiber: Approximately 6g
- Protein: Approximately 28g
- Cholesterol: Approximately 90mg