Name: Sheet Pan Lemon Herb Chicken and Veggies
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1 whole boneless, skinless chicken breast, split into 2 pieces; Olive oil, for drizzling; 1 tablespoon lemon pepper seasoning (preferably salt-free), per chicken breast; 1 teaspoon kosher salt, or to taste; 1 teaspoon dried parsley; 1 tablespoon dried rosemary (or fresh rosemary); 1 Meyer lemon (or regular lemon), sliced; Option 1: Asparagus; 1 bunch asparagus, trimmed; ½–1 Meyer lemon (or regular lemon), sliced; Option 2: Mixed Vegetables; 1 large zucchini, sliced; 6 mini sweet peppers (or 1–2 bell peppers), sliced; 1 handful carrots; ½ red onion, roughly chopped; 2 garlic cloves, sliced; 1 tablespoon dried thyme (or fresh thyme)

Description

Sheet pan lemon herb chicken and veggies is a seasoned chicken breast roasted with fresh vegetables and bright lemon slices in a single pan. This flexible one-pan dinner cooks in under an hour.

Ingredients

Scale

1 whole boneless, skinless chicken breast, split into 2 pieces

Olive oil, for drizzling

1 tablespoon lemon pepper seasoning (preferably salt-free), per chicken breast

1 teaspoon kosher salt, or to taste

1 teaspoon dried parsley

1 tablespoon dried rosemary (or fresh rosemary)

1 Meyer lemon (or regular lemon), sliced

Option 1: Asparagus

1 bunch asparagus, trimmed

½–1 Meyer lemon (or regular lemon), sliced

Option 2: Mixed Vegetables

1 large zucchini, sliced

6 mini sweet peppers (or 1–2 bell peppers), sliced

1 handful carrots

½ red onion, roughly chopped

2 garlic cloves, sliced

1 tablespoon dried thyme (or fresh thyme)

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Instructions

1. Preheat the oven to 375–400°F (190–200°C) and line a sheet pan with parchment paper or aluminum foil.

2. For asparagus option: Arrange trimmed asparagus in a single layer on the sheet pan, season with salt, lemon pepper seasoning, herbs, and drizzle with olive oil. For mixed vegetable option: Arrange zucchini, peppers, carrots, onion, and garlic on the sheet pan, season with salt, lemon pepper seasoning, parsley, rosemary, thyme, and drizzle with olive oil, then toss to coat evenly.

3. Season the chicken on both sides with the lemon pepper seasoning, kosher salt (if needed), dried parsley, and rosemary, rubbing the seasonings evenly over the chicken.

4. Place the seasoned chicken on top of the vegetables or beside them on the sheet pan.

5. Arrange the lemon slices over the chicken and around the vegetables, then drizzle everything lightly with olive oil.

6. Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

7. Remove from the oven and serve immediately with rice, quinoa, noodles, roasted potatoes, or a fresh salad if desired.

Notes

Line the sheet pan with parchment paper for easy cleanup and to prevent sticking.

Cut vegetables into similar-sized pieces so they cook evenly in the same time as the chicken.

Don’t skip the lemon slices on top of the chicken, as they add brightness and prevent drying.

Toss vegetables halfway through roasting if they’re not directly under the chicken for more even cooking.

Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 chicken breast with vegetables
Calories: 340
Sugar: 8 g
Sodium: 620 mg
Fat: 12 g
Saturated Fat: 2 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 4 g
Protein: 40 g
Cholesterol: 95 mg