Name: Lemon Herb Chicken Sheet Pan Dinner Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 lb chicken breast, boneless and skinless, cut into 1 ½ inch pieces; 1 tablespoon dried parsley; 2 teaspoons Italian seasoning; 1 teaspoon minced garlic; 1/2 teaspoon onion powder; 1 teaspoon paprika; 1/2 teaspoon seasoned salt; 1/4 teaspoon black pepper; Zest of 1 lemon; Juice of 1 lemon; 2 tablespoons olive oil; 1 cup baby carrots, halved lengthwise; 1 1/2 cups baby golden potatoes, halved or quartered if large; 1 cup broccoli florets, bite-sized; 1/2 tablespoon minced garlic (for broccoli); 3 tablespoons olive oil, divided; Remaining seasoning mix from marinade (about 1 teaspoon)

Jump to Recipe·5 from 19 reviews

If you’re on the lookout for a dinner that’s simple, satisfying, and bursting with bright flavors, I can’t recommend this Lemon Herb Chicken Sheet Pan Dinner Recipe enough. Seriously, it’s one of those go-to meals I keep coming back to when I want a healthy and fuss-free dinner that somehow tastes gourmet without all the work. Roasting everything together on one pan means minimal cleanup, and the lemon and herbs pack such a fresh punch that you’ll wonder why you waited so long to try it!

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Why This Recipe Works

One-Pan Convenience: Everything roasts together for an easy cleanup and a harmonious mix of flavors.
Bright, Fresh Flavors: Lemon zest and juice brighten the herbs, giving the chicken and veggies a lively, vibrant taste.
Balanced Nutrition: Protein, carbs, and veggies all on one plate, making healthy weeknight dinners effortless.
Customizable Veggies: The mix of baby carrots, golden potatoes, and broccoli offers texture and variety, but you can swap in your favorites.

Lemon Herb Chicken, Lemon Herb Chicken Dinner, Sheet Pan Chicken Recipes, Healthy Chicken Dinner, Easy Lemon Herb Chicken - A metal baking tray filled with a one-layer mix of food showing golden brown chicken pieces with a speckled seasoning on top, surrounded by bright green broccoli florets, orange carrots, yellow lemon slices, and golden roasted potato wedges; everything looks crisp and slightly charred on the edges, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Lemon Herb Chicken Sheet Pan Dinner Recipe lies not just in the method but in the thoughtful combo of ingredients. Each one plays a role, from juicy chicken bites to the medley of fresh vegetables, all complemented by fragrant herbs and zesty lemon.

Lemon Herb Chicken, Lemon Herb Chicken Dinner, Sheet Pan Chicken Recipes, Healthy Chicken Dinner, Easy Lemon Herb Chicken - Flat lay of fresh boneless skinless chicken breast pieces, a small mound of dried parsley, a small heap of Italian seasoning herbs, a small white bowl with minced garlic, a small pile of onion powder, a small mound of paprika, a small heap of seasoned salt, a small pile of black pepper, two whole fresh lemons, a small white bowl with golden olive oil, halved baby carrots, halved baby golden potatoes, fresh green broccoli florets placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Very lean and cooks quickly in chunks, perfect for even roasting with veggies.
Dried parsley and Italian seasoning: These herbs add a classic Mediterranean punch that pairs beautifully with lemon.
Minced garlic: You can’t go wrong with garlic—it infuses the marinade with savory depth.
Onion powder: Adds subtle sweetness without overpowering the other flavors.
Paprika: Provides warmth and a pop of beautiful color to the chicken.
Seasoned salt and pepper: Essential to bring out all the flavors and seasoning balance.
Fresh lemons: Juice and zest brighten everything, making this dish taste fresh and summery.
Olive oil: Helps everything roast to tender perfection while keeping the chicken moist.
Baby carrots, baby golden potatoes, and broccoli florets: These roast well together and offer a nice mix of textures and sweetness with slight earthiness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the reasons I adore this Lemon Herb Chicken Sheet Pan Dinner Recipe is how easy it is to tweak to your own preferences. You can swap veggies based on the season, adjust the herbs to your taste, or add a little kick if you’re feeling adventurous. Make it yours!

Vegetable Swap: I’ve swapped broccoli for green beans or asparagus when they’re in season, and it works just as well.
Spice it Up: Sometimes, I add a pinch of red pepper flakes to the marinade for a gentle heat that wakes up the dish.
Herb Variations: Fresh thyme or rosemary in place of dried herbs adds a wonderful aromatic lift if you have them on hand.
Make it Dairy-Free or Keto: This recipe is naturally dairy-free and low-carb friendly, perfect if you’re watching your diet.

Step-by-Step: How I Make Lemon Herb Chicken Sheet Pan Dinner Recipe

Step 1: Marinate the Chicken to Lock In Flavor

Start by patting your chicken breasts dry—this helps the marinade stick better. Cut them into 1 ½-inch chunks because smaller pieces cook evenly and faster. Toss the chicken with half your herb seasoning, olive oil, minced garlic, lemon zest, and fresh lemon juice. I always cover and chill it for at least 30 minutes—this step is key for juicy, flavorful chicken!

Step 2: Get Those Veggies Ready and Roasting

While the chicken marinates, preheat your oven to 425°F. Halve your baby carrots and golden potatoes (quarter large potatoes) and toss them on a parchment-lined baking sheet with olive oil and the rest of your seasoning mix. Roasting them first ensures they get perfectly tender without overcooking the broccoli or chicken later. Pop them in the oven for 20 minutes.

Step 3: Add Broccoli and Chicken, Then Finish Roasting

After 20 minutes, stir the veggies and push them to one side of the pan. Toss broccoli florets with garlic, olive oil, and the remaining seasoning, then add them to the sheet pan. Now spread your marinated chicken on the other side, making sure the pieces don’t overlap—this helps them brown nicely instead of steaming. Roast everything together for 15-20 more minutes until the chicken hits 165°F.

If you want that perfect little bit of char that tastes like a restaurant dish, turn your oven to broil during the last minute or two, but watch carefully so nothing burns. When it’s done, the chicken should be juicy and the veggies tender but still with a bit of bite.

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Tips from My Kitchen

Cut Evenly: Making sure chicken pieces are the same size helps everything cook perfectly together.
Don’t Skip the Marinate: I’ve learned that allowing that 30-minute marinade makes all the difference in flavor and tenderness.
Parchment Paper Shortcut: Using parchment for roasting makes cleanup a breeze — trust me, less time at the sink means more time to relax.
Watch the Broil: Broiling can bring amazing color fast, but it can also burn in seconds—don’t walk away!

How to Serve Lemon Herb Chicken Sheet Pan Dinner Recipe

Lemon Herb Chicken Sheet Pan Dinner Recipe - Serving Suggestion

Garnishes

I love topping this sheet pan dinner with a sprinkle of fresh chopped parsley or extra lemon zest just before serving. The fresh herbs add a lovely pop of color and brightness, making each bite feel a little more special. Sometimes, a dollop of Greek yogurt mixed with a bit of lemon juice and garlic makes for a tangy sauce that everyone enjoys dipping into.

Side Dishes

This dish shines on its own, but if I want to elevate dinner, I’ll pair it with a crisp green salad or a quinoa pilaf for a little extra texture and freshness. Garlic bread on the side doesn’t hurt either if you’re serving folks with bigger appetites!

Creative Ways to Present

For a dinner party, I like plating the chicken chunks over a bed of roasted veggies, garnished with lemon wedges and fresh herbs. Serving it family-style on a beautiful platter makes it feel festive and inviting. You could even add a sprinkle of toasted pine nuts or slivered almonds for a crunchy contrast.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge, and they usually last 3-4 days. The key is to cool them quickly and store the chicken and veggies together so the flavors keep mingling overnight—trust me, the next day’s lunch tastes just as good!

Freezing

If you want to freeze this dinner (it freezes well!), portion it into freezer-safe containers. I like to separate chicken and vegetables with parchment paper so they don’t stick together. Just thaw overnight in the fridge before reheating for a quick, homemade meal on busy days.

Reheating

To reheat, I recommend warming in the oven at 350°F for 10-15 minutes to keep the chicken juicy and veggies tender—microwaving can sometimes dry things out, but it works in a pinch. Spritz a little water or extra olive oil over the plate before reheating to help retain moisture.

FAQs

Can I use chicken thighs instead of chicken breasts in this recipe?

Absolutely! Chicken thighs are a great alternative—they’re a bit more forgiving and juicy. Just keep in mind they might take a few minutes longer to cook depending on size, so check for doneness with a meat thermometer to reach 165°F internally.
What can I substitute for baby potatoes if I don’t have any?

You can swap baby potatoes with sweet potatoes, Yukon gold potatoes, or even parsnips cut into similar-sized chunks to ensure they cook evenly alongside the other veggies.
How do I know when the chicken is fully cooked?

The most reliable way is to use a meat thermometer and ensure the thickest piece reaches 165°F. If you don’t have one, the chicken should be white all the way through with clear juices and no pink remaining.
Can this recipe be made gluten-free?

Yes! This Lemon Herb Chicken Sheet Pan Dinner Recipe is naturally gluten-free as long as your seasoning blends don’t contain gluten additives. Always double-check packaged herbs to be safe.

Final Thoughts

This Lemon Herb Chicken Sheet Pan Dinner Recipe holds a special place in my weeknight dinner rotation because it feels like such a win: healthy, delicious, and incredibly simple. Once you make it, you’ll see how roasting the chicken with lemon and herbs alongside tender veggies creates a harmony of flavors that’s tough to beat. I truly hope this recipe becomes your next favorite—easy to prepare, satisfying to eat, and perfect for sharing with loved ones. Give it a try and let me know how it turns out in your kitchen!

Lemon Herb Chicken Sheet Pan Dinner Recipe