Sheet Pan Lemon Herb Roasted Chicken Pieces and Veggies: 1 Amazing Meal
Life can get pretty hectic, right? Some days, the last thing I want to do after work is spend ages in the kitchen. But my family still needs a good meal! That s where sheet pan dinners became my absolute heroes. They re like a magic trick for busy weeknights.
Growing up, our grandmother always made simple, delicious food. She taught us that cooking didn t need to be complicated to be wonderful. That lesson stuck with me.
And that s why I m so excited to share this recipe for . It s one of my go-to s when I need something easy but packed with flavor. You just toss everything onto one pan, and the oven does the rest.
Seriously, it s that simple. And the taste? Oh, the lemon and herbs with the roasted chicken and tender veggies are just perfect. It feels like a fancy meal, but it takes hardly any effort.
Why You ll Love This Sheet Pan Lemon Herb Roasted Chicken Pieces and Veggies
I just know you re going to fall in love with this recipe as much as I have. Here s why it s a total winner in my kitchen:
- Seriously fast to get ready. You ll be surprised!
- Clean up is a breeze since it s all on one pan.
- That lemon and herb flavor is absolutely delicious.
- You can use pretty much any veggies you have on hand.
- It s a healthy, complete meal all by itself.
Ingredients for Sheet Pan Lemon Herb Roasted Chicken Pieces and Veggies
Gathering your ingredients is the first step to this easy meal! Here s what you ll need to make this delicious sheet pan dinner:
- 1.5 lbs bone-in, skin-on chicken pieces (I usually grab thighs and drumsticks, but use your favorites!)
- 4 cups mixed vegetables (Think broccoli florets, bell pepper chunks, red onion wedges, carrots, zucchini. Just chop them into similar-sized pieces.)
- 3 tablespoons good olive oil
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1 tablespoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
Using fresh, quality ingredients really makes a difference in the final taste, but don t stress too much. Use what you have!
Equipment Needed for Sheet Pan Lemon Herb Roasted Chicken Pieces and Veggies
You don t need a ton of fancy gadgets for this recipe. Just a few basic kitchen items will do the trick!
- A large baking sheet (the bigger, the better!)
- Parchment paper (makes clean-up so simple)
- Two large mixing bowls
- Measuring spoons and cups
- A good knife and cutting board for the veggies
That s it! See? Easy peasy.
How to Prepare Sheet Pan Lemon Herb Roasted Chicken Pieces and Veggies
Okay, let s get this deliciousness into the oven! It s super simple, just follow these steps:
- First, preheat your oven to 400 °F (that s 200 °C). Line a big baking sheet with parchment paper. This is my secret weapon for easy washing up later!
- Grab one of your big bowls. Toss the chicken pieces in there with 1 tablespoon of olive oil. Add half of the lemon zest, half of the minced garlic, half of the Italian seasoning, and half of the thyme. Sprinkle in some salt and pepper too. Give it all a good mix so the chicken is coated nicely.
- Now, in your other big bowl, toss the chopped vegetables. Drizzle with the rest of the olive oil, lemon zest, minced garlic, Italian seasoning, and thyme. Season with salt and pepper. Mix everything together so the veggies are happy and coated.
- Arrange the chicken pieces on one side of your prepared baking sheet. Make sure they aren t overlapping too much.
- Spread the seasoned vegetables in a single layer on the other side of the sheet. Try to keep them in one layer so they roast instead of steam.
- Pop the sheet pan into the preheated oven. Roast for about 25 to 35 minutes. The time depends on how big your chicken pieces are! You want the chicken cooked through and the veggies tender and maybe a little browned.
- In the last 5 minutes of cooking, take the pan out carefully. Drizzle that lovely lemon juice all over the chicken and veggies.
- Put it back in for those last few minutes.
And that s it! Your amazing Sheet Pan Lemon Herb Roasted Chicken Pieces and Veggies are ready to enjoy.
Ingredient Notes & Substitutions for Your Sheet Pan Lemon Herb Roasted Chicken Pieces and Veggies
One of the things I love about this recipe is how flexible it is! You can totally make it your own.
If you don t have bone-in chicken pieces, you can use boneless chicken breasts or thighs. Just remember they ll cook a bit faster, so keep an eye on them!
As for the veggies, feel free to swap them out. Potatoes, sweet potatoes, bell peppers, green beans, asparagus they all work wonderfully. Just make sure they re cut into similar sizes so they cook evenly.
Fresh herbs are fantastic if you have them! Use about three times the amount of fresh herbs compared to dried. A mix of fresh rosemary, thyme, and parsley is lovely.
And if you want to change up the flavor profile, try adding a pinch of smoked paprika, a little chili powder for heat, or even some dried oregano.
Tips for the Perfect Sheet Pan Lemon Herb Roasted Chicken Pieces and Veggies
Getting that just-right result is easy with a few simple tricks!
Make sure you cut your vegetables into pieces that are roughly the same size. This helps them cook at the same rate.
Don t crowd the pan! If you put too much on one sheet, the food will steam instead of roast. Use two pans if you need to.
Always check that your chicken is cooked all the way through. The juices should run clear.
Want super crispy chicken skin? Carefully pop the pan under the broiler for the last couple of minutes. Watch it like a hawk so it doesn t burn!
Frequently Asked Questions About Sheet Pan Lemon Herb Roasted Chicken Pieces and Veggies
I get asked a few questions about this recipe sometimes, so I wanted to cover them here!
Can I use boneless chicken? Yes, absolutely! Boneless chicken breasts or thighs work great. Just reduce the cooking time since they cook faster. Start checking after 15-20 minutes.
How do I adjust cooking time for different chicken pieces? Thighs and drumsticks usually take around 25-35 minutes. Chicken breasts might be done closer to the 20-25 minute mark. Just make sure the internal temperature reaches 165 °F.
Can I make this ahead? You can chop the veggies and mix the seasoning ahead of time. Keep them separate in the fridge. Then just toss everything together and roast when you re ready.
What are some serving suggestions? This meal is fantastic all by itself! But it s also lovely with a side of fluffy rice, quinoa, or a simple green salad. Sometimes I add some crusty bread too.
Estimated Nutritional Information
Just a quick note about nutrition! While I ve included some estimated nutritional details, please remember that these are just estimates.
The actual numbers can change quite a bit depending on the specific chicken pieces you use, the types of vegetables, and even the brands of oil or seasonings.
Think of it as a general idea, not a strict count!
Make This Sheet Pan Lemon Herb Roasted Chicken Pieces and Veggies Tonight
So there you have it! A delicious, simple, and quick meal perfect for any busy night. I truly hope you give this a try.
It s become a favorite in my home, and I think it will in yours too. If you make it, please let me know how it turns out in the comments below!