There’s something magical about a simple sheet pan dinner — the way your kitchen fills with the aroma of garlic, lemon, and roasted veggies is pure comfort. Imagine golden, juicy chicken infused with citrus and herbs, surrounded by tender, caramelized vegetables.
This Baked Lemon Herb Chicken & Veggies is a no-fuss, flavor-packed meal that tastes like sunshine in every bite. Whether you serve it over rice, orzo, or creamy mashed potatoes, it’s the kind of dinner that feels special but comes together effortlessly.
This is the only lemon herb chicken recipe you’ll ever need — bright, fresh, and beautifully balanced.
Why You’ll Love This Baked Lemon Herb Chicken & Veggies
- One-pan wonder: Easy cleanup and maximum flavor — everything roasts together on one sheet pan.
- Family-friendly: Mild, bright flavors even picky eaters love.
- Quick prep: Minimal chopping and a 10-minute marinade make it perfect for weeknights.
- Healthy & wholesome: Packed with lean protein and oven-roasted veggies.
- Versatile: Great with rice, pasta, or potatoes — or turn it into a cozy bowl with orzo.
- Incredible aroma: Garlic, herbs, and lemon create a restaurant-quality scent right in your kitchen.
Baked Lemon Herb Chicken & Veggies
Equipment
- Large rimmed sheet pan
- Mixing bowl for marinade
- Tongs or silicone spatula
- Zester or grater for lemon zest
- Meat thermometer (optional, for perfect doneness)
Ingredients
- 4 boneless skinless chicken breasts (or thighs, for extra juiciness)
- 2 tbsp olive oil
- 2 tbsp lemon juice freshly squeezed
- 1 tbsp lemon zest
- 3 cloves garlic minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano or Italian seasoning
- 1 tsp paprika optional for color
- 1 tbsp chopped fresh parsley or thyme
- 1 lb baby potatoes halved
- 1 red bell pepper sliced
- 1 zucchini sliced into half-moons
- 1 small red onion cut into wedges
- Optional: a drizzle of honey or 1 tsp Dijon mustard for extra depth
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, salt, pepper, oregano, and paprika. Add chicken and toss well to coat. Pro Tip: Let it marinate for at least 10 minutes (or overnight for deeper flavor).
- Preheat & Prep Veggies: Preheat the oven to 400°F (200°C). On a large sheet pan, arrange the potatoes, bell pepper, zucchini, and onion. Drizzle with olive oil and a pinch of salt and pepper. Toss to coat.
- Add the Chicken: Nestle the marinated chicken breasts among the veggies on the sheet pan. Spoon extra marinade over the top.
- Bake Until Golden: Roast for 25–30 minutes, or until chicken reaches 165°F (75°C) internal temperature and veggies are tender and slightly caramelized.
- Serve & Enjoy: Sprinkle with fresh parsley or thyme. Serve warm over fluffy rice, orzo, or alongside roasted potatoes. Pro Tip: Squeeze extra lemon over before serving for a bright, zesty finish.
Notes
How to Save It for Later
- Store: Keep leftovers in an airtight container for up to 3 days in the fridge.
- Freeze: Freeze in individual portions for up to 2 months.
- Reheat: Warm in the oven at 350°F or microwave until hot.
- Pro Tip: Add a splash of broth or lemon juice when reheating to keep it moist.
Nutrition
Little Secrets for Success
- Marinate longer for deeper lemon-herb infusion.
- Cut veggies evenly so they roast at the same rate.
- Don’t overcrowd the pan — space equals crispiness.
- Add a knob of butter in the last 5 minutes for a creamy glaze.
- Roast on parchment paper for easy cleanup.
Fun Variations to Try
- Vegan version: Use tofu or chickpeas instead of chicken.
- Spicy twist: Add red pepper flakes or smoked paprika.
- Autumn vibes: Swap zucchini for sweet potatoes or carrots.
- Creamy version: Add a drizzle of creamy garlic sauce or Texas Roadhouse-style butter sauce before serving.
- With pasta: Toss leftovers with orzo or creamy pasta for a next-day dinner idea.
- With potatoes: Serve over buttery mashed potatoes or rice crockpot for a heartier feel.
Perfect Pairings
- Serve with garlic butter rice, creamy mashed potatoes, or a light orzo salad.
- Add a crisp side like roasted asparagus or fresh garden salad.
- Try it with my One-Pot Creamy Tuscan Chicken or Garlic Parmesan Sweet Potato Fries for more dinner ideas!
A Bite Full of Health
This lemon herb chicken is packed with lean protein, vitamin C, and antioxidants from the roasted veggies. The olive oil and garlic bring heart-healthy fats, while the lemon keeps things light and refreshing. A perfect balance between wholesome and satisfying!
Questions You Might Have (FAQ)
Q: Can I use chicken thighs instead of breasts?
Yes — thighs stay extra juicy and flavorful. Adjust cook time to about 35 minutes.
Q: Can I add other vegetables?
Absolutely! Broccoli, green beans, or cherry tomatoes all roast beautifully.
Q: Can I make it creamy?
Yes — drizzle a little creamy garlic sauce or add a spoon of yogurt-based dressing after baking.
Q: Is this recipe gluten-free?
Totally! Just ensure your spices and broth (if used) are gluten-free.
Q: Can I use frozen chicken?
It’s best to thaw first for even cooking, but you can bake frozen chicken with an extra 10–15 minutes cook time.
Q: Can I make it in a slow cooker?
Yes — layer everything in a slow cooker, cook on LOW for 4–5 hours, and finish under the broiler for golden color.
Nothing beats a cozy night in with Baked Lemon Herb Chicken & Veggies — golden, fragrant, and full of sunshine flavor.
If you loved this easy dinner idea, leave a comment below and pin it on Pinterest to share the love and save it for your next weeknight meal!
