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Sheet Pan Lemon Chicken

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A bright and flavorful sheet pan lemon chicken with tender roasted vegetables, perfect for an easy weeknight dinner. Everything cooks together for minimal cleanup and maximum flavor.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 2 cups broccoli florets
  • 1 cup baby potatoes, halved
  • 1 red bell pepper, sliced
  • 1/2 red onion, sliced
  • Fresh parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. In a bowl, whisk together olive oil, garlic, lemon juice, lemon zest, oregano, paprika, salt, and pepper.
  3. Place chicken breasts on the sheet pan and surround with broccoli, potatoes, bell pepper, and onion.
  4. Pour the lemon mixture evenly over the chicken and vegetables, tossing vegetables lightly to coat.
  5. Bake for 25–30 minutes, or until chicken is cooked through and vegetables are tender.
  6. Optional: broil for 2–3 minutes at the end for a golden finish.
  7. Garnish with fresh parsley and serve warm.

Notes

  • You can substitute chicken thighs for more flavor, adjusting cook time as needed.
  • Add zucchini or carrots for extra vegetables.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with rice, quinoa, or crusty bread for a complete meal.

Nutrition

Find it online: https://yumfamilyrecipes.com/sheet-pan-lemon-chicken/