Description
An easy sheet pan lemon herb chicken recipe perfect for beginners, combining juicy chicken, roasted vegetables, and fresh herbs in one simple, healthy meal.
Ingredients
Scale
- 2 chicken breasts
- 2 lemons (one for juice, one sliced)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary or thyme (or 1 tablespoon dried)
- Salt and pepper to taste
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup broccoli florets
Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Place the chicken breasts in the center of the sheet pan. Drizzle with olive oil, season with salt, pepper, minced garlic, and herbs. Squeeze fresh lemon juice over the chicken and add lemon slices around it.
- Arrange chopped vegetables around the chicken, tossing them lightly with olive oil, salt, pepper, and a few extra herbs.
- Roast in the preheated oven for 25–30 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and let the chicken rest for 5 minutes before slicing. Serve with roasted vegetables and extra lemon slices if desired.
Notes
- Use a meat thermometer to avoid overcooking or undercooking the chicken.
- Cover the pan with foil if vegetables brown too quickly.
- Prep veggies ahead to make the meal even faster.
- Substitute dried herbs if fresh aren’t available, using half the amount.
- Sweet potatoes, asparagus, or bell peppers also work great as alternative veggies.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg