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–+ servings
Oven roasted lemon herb chicken and colorful roasted veggies on a sheet pan

Baked Lemon Herb Chicken & Veggies

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course dinner
Servings 4
Calories 385 kcal

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

Calories: 385kcalCarbohydrates: 22gProtein: 38gFat: 15gFiber: 4g
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