Tired of spending your evening cooking and cleaning? Imagine this: juicy, herb-infused chicken, crispy roasted potatoes, and tender broccoli, all cooked to perfection on a single pan. This Lemon Herb Chicken Sheet Pan Dinner is the ultimate solution for busy weeknights. It’s incredibly easy to make, requires just 10 minutes of active prep, and delivers a healthy, complete meal that the whole family will love.
Forget the pile of dirty dishes—this one-pan wonder means you get a delicious, home-cooked dinner with almost no cleanup. Gluten-free, dairy-free, and packed with protein and veggies, it’s the smart, stress-free way to get dinner on the table.
Why You’ll Love This Sheet Pan Dinner
- Just 10 Minutes of Prep: The oven does the rest of the work! Perfect for those hectic evenings.
- Minimal Cleanup: One pan, one meal. That’s it. Spend less time washing up and more time relaxing.
- Healthy and Balanced: Packed with lean protein and colorful vegetables for a nutritious meal you can feel good about.
- Meal Prep Friendly: Cook once and have lunches or dinners ready for the next few days.
- Customizable: Easily swap the veggies or protein based on what you have in your fridge.
Sheet Pan Dinner Ingredients You’ll Need
This recipe uses simple, wholesome ingredients to create a powerhouse of flavor.
For the Chicken and Veggies:
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 lb (450g) baby potatoes, halved
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 small red onion, sliced
- 2 tbsp olive oil
For the Lemon Herb Seasoning:
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tsp dried oregano
- 1 tsp paprika
- Zest and juice of 1 lemon
- 1 tsp kosher salt
- ½ tsp black pepper
How to Make This Sheet Pan Dinner
1. Prep the Oven and Pan: Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. Season Everything: In a small bowl, whisk together the olive oil, minced garlic, rosemary, oregano, paprika, lemon zest, lemon juice, salt, and pepper.
In a large bowl, combine the chicken cubes and halved potatoes. Pour half of the seasoning mixture over them and toss to coat evenly. Add the broccoli, bell pepper, and onion to the bowl, and drizzle with the remaining seasoning. Toss again until all ingredients are coated.
3. Arrange on the Pan: Spread the chicken and vegetables out in a single, even layer on the prepared baking sheet. Pro Tip: Place the potatoes cut-side down for extra crispiness.
4. Roast to Perfection: Bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the potatoes are tender. For extra browning, you can broil for the last 2-3 minutes.
5. Serve: Remove from the oven. Let the chicken rest for a few minutes before serving. Garnish with fresh parsley if desired.
Expert Tips for the Best Results for Sheet Pan Dinner
- Cut Evenly: Ensure the chicken and potatoes are all cut to a similar size for even cooking.
- Don’t Crowd the Pan: Spread everything in a single layer. If the pan is too crowded, the food will steam instead of roast. Use two pans if necessary.
- High Heat is Key: The high oven temperature is essential for getting crispy potatoes and juicy chicken.
- Add Delicate Veggies Later: If using quicker-cooking veggies like zucchini or cherry tomatoes, add them to the pan halfway through the cooking time.
- Check for Doneness: Use a meat thermometer to ensure the chicken has reached 165°F (74°C) at its thickest part.
Serving Suggestions Healthy Dinner Recipe
This sheet pan meal is a complete dinner on its own! For a heartier meal, you can serve it with:
- Over cooked quinoa or rice to soak up the delicious juices.
- With a side of creamy hummus or tzatziki sauce.
- Alongside a simple green salad with a light vinaigrette.
How to Store Chicken Sheet Pan Recipe
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: This dish freezes well. Place cooled portions in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- To Reheat: Reheat in the microwave until hot, or for best results, re-crisp in a 350°F (175°C) oven for about 10-15 minutes.
Frequently Asked Questions (FAQ)
Can I use different vegetables?
Absolutely! This recipe is very flexible. Great alternatives include cauliflower, carrots, zucchini, asparagus, or sweet potatoes. Just adjust the cooking time for harder vegetables.
Can I make this recipe vegan?
Yes! For a vegan version, substitute the chicken with cubed extra-firm tofu or canned chickpeas (drained and rinsed). You may need to reduce the cooking time slightly.
My vegetables aren’t crispy. What did I do wrong?
The most common reason is overcrowding the pan. Make sure the ingredients are in a single layer with some space between them. Also, ensure your oven is fully preheated.
Do I have to use parchment paper?
No, but it highly recommended for the easiest cleanup. You can also grease the pan well with oil.
Nutritional Information (Per Serving)
This information is an estimate provided for informational purposes only.
- Calories: 380kcal
- Carbohydrates: 28g
- Protein: 39g
- Fat: 12g
- Saturated Fat: 2g
- Fiber: 5g
- Sugar: 5g
Conclusion
This Lemon Herb Chicken and Veggies Sheet Pan Dinner is more than just a recipe—it’s a strategy for reclaiming your weeknights. It proves that you don’t need to choose between eating well and having free time. With minimal effort and maximum flavor, this dish is guaranteed to become a regular in your dinner rotation.
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