Sheet Pan Lemon Herb Chicken and Vegetables

This Sheet Pan Lemon Herb Chicken and Vegetables is light, fresh, and bursting with flavor. Juicy chicken is marinated in lemon juice, garlic, and herbs, then roasted alongside colorful vegetables until perfectly tender with lightly crisp edges. Everything cooks on one pan, making it an ideal weeknight meal that feels clean, healthy, and comforting—without extra dishes.

🕒 Time & Servings

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: ~55 minutes
Serves: 3–4

📝 Ingredients

Chicken

700 g chicken (thighs, drumsticks, or breast)
3 tbsp olive oil
Juice of 1 large lemon
1 tsp lemon zest (optional but recommended)
1 tsp garlic (minced)
1 tsp dried oregano
½ tsp thyme or rosemary
½ tsp black pepper
¾ tsp salt (or to taste)
½ tsp paprika (optional)

Vegetables

2 potatoes (wedges or cubes)
1 carrot (sliced)
1 bell pepper (chunks)
1 onion (wedges)
½ cup zucchini or green beans (optional)

👩‍🍳 Method

1. Preheat Oven

Preheat oven to 200°C (400°F)
Line a large baking tray with parchment paper or foil.

2. Marinate Chicken

In a bowl, mix:

Olive oil
Lemon juice & zest
Garlic
Oregano, thyme/rosemary
Salt, pepper, paprika

Add chicken and coat well.
Marinate 15–30 minutes if time allows (optional but better flavor).

3. Prepare Vegetables

Place vegetables on the tray.
Drizzle with a little olive oil.
Sprinkle lightly with salt and pepper.
Toss to coat evenly.

4. Assemble

Spread vegetables evenly on the tray.
Place chicken pieces on top (skin-side up if using thighs).

5. Bake

Bake uncovered for 35–40 minutes
Turn chicken halfway for even cooking
Optional: Broil/grill for 3–5 minutes at the end for extra color

6. Serve

Rest for 5 minutes
Garnish with fresh parsley or coriander
Serve with rice, quinoa, or crusty bread

⭐ Tips for Best Flavor

Use fresh lemon for best taste
Don’t overcrowd the tray—roasting needs space
Chicken thighs stay juicier than breast

❓ Questions & Answers

Q1: Can I use boneless chicken breast?

Yes. Reduce cooking time to 25–30 minutes to avoid dryness.

Q2: Can I make this in an air fryer?

Yes. Cook at 180°C (360°F) for 18–22 minutes, flipping halfway. Cook in batches.

Q3: What vegetables work best?

Broccoli, cauliflower, mushrooms, zucchini, or cherry tomatoes all work well.

Q4: Is this recipe healthy?

Yes—high protein, low oil, and full of vegetables.

Q5: How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in oven or air fryer.