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Close-up of golden-brown pan-seared chicken patties served with steamed broccoli and carrots, perfect for healthy meals.

Sheet Pan Lemon Herb Chicken and Veggies

This recipe provides a simple, healthy meal that cooks entirely on one sheet pan for easy cleanup on busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1.5 lbs Boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 lb Broccoli florets
  • 2 medium Carrots, sliced
  • 1 medium Red onion, cut into wedges
  • 2 tbsp Olive oil
  • 1 tsp Dried oregano
  • 1/2 tsp Garlic powder
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 1 large Lemon, juiced For drizzling after baking

Equipment

  • Large baking sheet
  • Large bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the chicken pieces, broccoli, carrots, and red onion.
  3. Drizzle the mixture with olive oil. Sprinkle with oregano, garlic powder, salt, and pepper. Toss everything together until the chicken and vegetables are evenly coated.
  4. Spread the chicken and vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary.
  5. Bake for 25 to 30 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender-crisp.
  6. Remove from the oven. Squeeze fresh lemon juice over the entire sheet pan before serving.

Notes

For added flavor, you can substitute the dried oregano with 1 tablespoon of fresh, chopped rosemary or thyme.

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