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Close-up of baked chicken thighs with roasted broccoli, sweet potatoes, and lemon slices, perfect for Quick Healthy Meals for Weight Balance.

One-Pan Lemon Herb Chicken and Roasted Vegetables

This recipe provides a simple, flavorful meal using chicken thighs and hearty vegetables cooked together on one sheet pan. It is designed for quick preparation and minimal cleanup, supporting your goals for balanced eating.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For The Chicken
  • 1.5 lbs Boneless, skinless chicken thighs 6–8 thighs
  • 2 tbsp Olive oil
  • 1 large Lemon zest + 3 tbsp juice
  • 5 cloves Garlic minced or grated
  • 1 tbsp Dijon mustard
  • 1 tsp Dried oregano
  • 1 tsp Smoked paprika
  • 1.5 tsp Kosher salt
  • 1 tsp Black pepper
For The Vegetables
  • 2 medium Sweet potatoes peeled and cut into ¾-inch cubes
  • 2 large Broccoli cut into florets
  • 1 medium Red onion sliced into thick wedges
  • 2.5 tbsp Olive oil
  • 1 tsp Kosher salt
  • 0.75 tsp Black pepper
  • 0.25 tsp Red pepper flakes optional
For Serving (Optional)
  • 0.5 cup Greek yogurt
  • 1 tbsp Lemon juice
  • 0.25 tsp Garlic powder
  • 1 pinch Salt
  • Fresh parsley chopped

Equipment

  • Large sheet pan
  • Mixing bowls

Method
 

  1. Heat your oven to 425°F (220°C). Line a large sheet pan with parchment or foil. If you want more browning, use parchment and avoid overcrowding the pan.
  2. In a bowl, whisk together 2 tbsp olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, oregano, paprika, 1½ tsp salt, and 1 tsp pepper. Toss the chicken in this mixture and set it aside while you prepare the vegetables.
  3. Toss the cubed sweet potatoes with 1½ tbsp olive oil, ½ tsp salt, and ½ tsp pepper. Spread them on the sheet pan. Roast for 15 minutes to give them a head start.
  4. Pull the pan out of the oven. Push the sweet potatoes to one side. Add the broccoli florets and onion wedges to the empty space. Toss these vegetables with the remaining 1 tbsp olive oil, the remaining salt and pepper, and the red pepper flakes, if you are using them.
  5. Nestle the marinated chicken thighs among the vegetables on the pan, allowing any excess marinade to drip onto the broccoli.
  6. Roast for 18–22 minutes more. The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. The broccoli edges should look browned and slightly crisp, and the sweet potatoes should be tender with caramelized corners.
  7. If using the topping, mix the Greek yogurt, 1 tbsp lemon juice, garlic powder, and a pinch of salt. Spoon this mixture over the chicken or serve it on the side.

Nutrition

Calories: 550kcalCarbohydrates: 35gProtein: 45gFat: 28gSaturated Fat: 6gCholesterol: 150mgSodium: 750mgPotassium: 900mgFiber: 8gSugar: 10gVitamin A: 5000IUVitamin C: 80mgCalcium: 100mgIron: 4mg

Notes

This recipe is excellent for meal prepping. The flavors deepen overnight, making leftovers a great option for lunch the next day. If you prefer white meat, you can substitute chicken breasts, but watch the cooking time closely to prevent drying.

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