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 and juice of 2 lemons; 2 tablespoons olive oil (for marinade); 1 cup baby carrots, halved lengthwise; 1 ½ cups baby golden potatoes, halved or quartered if large; 1 cup broccoli florets, chopped into bite-sized pieces; 1/2 tablespoon minced garlic (for broccoli); 3 tablespoons olive oil (divided: 2 tablespoons for carrots and potatoes, 1 tablespoon for broccoli and chicken)

Jump to Recipe· 4.9 from 26 reviews

If you’re looking for a weekday dinner that’s easy, wholesome, and bursting with bright flavors, you’re going to love this Lemon Herb Chicken Sheet Pan Dinner Recipe. It’s one of those fan-freaking-tastic meals that tastes like you spent hours but actually comes together in less than an hour with minimal cleanup. Trust me, once you try it, it’ll become a go-to staple in your kitchen.

💙

Why This Recipe Works

Simple One-Pan Prep: Toss everything on one sheet pan and pop it in the oven – no fiddly pots or pans.
Balanced Flavors: The lemon zest and juice brighten the herbs and spices perfectly, keeping the chicken juicy and veggies flavorful.
Healthy and Hearty: Protein from chicken plus a colorful mix of roasted veggies makes a satisfying, nutritious meal.
Customizable and Crowd-Pleasing: Easily swap veggies or tweak seasonings to suit your family’s tastes or what’s in season.

Lemon Herb Chicken Sheet Pan Dinner, easy healthy chicken dinners, quick sheet pan chicken recipes, wholesome weeknight dinners, one-pan lemon 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

Every ingredient in this Lemon Herb Chicken Sheet Pan Dinner Recipe was chosen for flavor and convenience. The chicken soaks in a fragrant lemon-herb marinade, while hearty potatoes and sweet carrots roast alongside vibrant broccoli for a well-rounded dinner. Here’s a quick rundown of why these particular ingredients shine together and some tips for picking the best ones.

Chicken breast: I love boneless, skinless breasts here since they cook evenly and soak up the marinade nicely.
Dried parsley & Italian seasoning: These herbs add summery earthiness and a touch of warmth without overpowering the lemon.
Garlic & onion powder: Classic aromatics that layer in savory depth effortlessly.
Paprika: Brings subtle smokiness and a gorgeous color that makes the chicken look super inviting.
Seasoned salt & pepper: Graduated seasoning rounds out the flavors perfectly.
Lemons (zest + juice): The star flavor that brightens and lifts the entire dish – fresh zest is a game-changer here.
Olive oil: Keeps everything moist during roasting and helps the marinade cling.
Baby carrots: Sweet, tender, and quick-roasting, they add beautiful color and texture.
Baby golden potatoes: Choose small Yukons for their buttery taste and quick cook time.
Broccoli florets: Added later so they stay crisp-tender and vibrant green.

📝

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.

Tweak to Your Taste

I find this Lemon Herb Chicken Sheet Pan Dinner Recipe such a flexible base that I often switch up the veggies depending on what’s fresh at the market or what’s in my fridge. Plus, adjusting the herbs and seasoning mix is a piece of cake — just the way I like it!

Variation: Sometimes I swap broccoli for asparagus or green beans, adding them at the same time as in the recipe for broccoli.
Spicy Kick: I’ve added a pinch of red pepper flakes once or twice, and it really wakes up the flavors without stealing the show.
Gluten-Free: This recipe is naturally gluten-free, making it stress-free for anyone with dietary needs.
Make It Vegan: Try substituting tofu or chickpeas and double up on the veggies for a plant-based twist that still satisfies.

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

Step 1: Prep and Marinate the Chicken

First things first, I pat the chicken dry with paper towels before cutting it into 1½-inch chunks. This little trick helps the marinade stick better and promotes even roasting later. After mixing the dried herbs, spices, minced garlic, lemon zest, and juice with olive oil, the chicken joins the party for a 30-minute marinade in the fridge. This not only infuses flavor, but it also keeps the chicken tender and juicy.

Step 2: Roast the Veggies in Two Batches

I preheat the oven to 425°F and line my baking sheet with parchment – trust me, cleanup is so much easier this way! First, I toss the baby carrots and halved Yukon gold potatoes with olive oil and the bulk of the seasoning mix, then roast them for 20 minutes while the chicken marinates. This step ensures the sturdier veggies start cooking first so everything finishes perfectly.

Step 3: Add Broccoli and Chicken, Then Finish Roasting

After 20 minutes, I pull the pan out and move the carrots and potatoes to one side. I add the broccoli (with a little extra minced garlic and olive oil) to the other side and sprinkle on the remaining seasoning. Then I artfully spread the marinated chicken chunks across the open part of the pan – making sure they’re not crowded so everything crisps up nicely. Back into the oven for 15-20 minutes or until the chicken hits 165°F and the veggies are tender. If you want that beautiful golden char, I switch to broil for the last 1-2 minutes, watching carefully to avoid burning.

💡

Pro Tips for Making Lemon Herb Chicken Sheet Pan Dinner Recipe

Dry the Chicken Well: Patting it dry before marinating helps create a nice sear and prevents steaming.
Don’t Overcrowd the Pan: Giving the chicken and veggies space means they roast instead of steam, resulting in better texture.
Fresh Lemon Zest is a Game Changer: It adds aromatic brightness that bottled lemon juice alone can’t match.
Watch the Broiler Closely: If you choose to broil for added color, keep a close eye as things can go from perfectly charred to burnt in seconds.

How to Serve Lemon Herb Chicken Sheet Pan Dinner Recipe

Lemon Herb Chicken Sheet Pan Dinner Recipe - Serving Suggestion

Garnishes

I typically finish this dish with a sprinkle of fresh chopped parsley or thyme because it adds a little pop of color and fresh herbal flavor. Sometimes I squeeze an extra wedge of lemon over the top for an extra zing. These small touches really brighten up the plate.

Side Dishes

This sheet pan dinner stands well on its own, but if you want a little extra, a simple green salad or some crusty bread pairs wonderfully to soak up any juices. On colder days, a warm grain like quinoa or rice can round out the meal perfectly.

Creative Ways to Present

For special occasions, I like to transfer the roasted chicken and veggies onto a large wooden board or platter and scatter some toasted pine nuts or slivered almonds on top for crunch. Adding edible flowers or microgreens can make it feel extra festive and impress your guests.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and refrigerate them for up to 3 days. The chicken and roasted veggies keep their flavor really well, and this makes for an incredibly satisfying lunch the next day.

Freezing

While I haven’t frozen a full batch of this recipe often, it does freeze nicely if you separate the chicken and veggies in containers or freezer bags. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I find gently warming leftovers in a 350°F oven for 10-15 minutes protects the juicy texture better than microwaving. If you’re in a hurry, the microwave works fine; just cover loosely and check often to avoid drying out the chicken.

FAQs

Can I use chicken thighs instead of chicken breast in this Lemon Herb Chicken Sheet Pan Dinner Recipe?

Absolutely! Chicken thighs are a great choice and often stay juicier than breasts. Just be mindful that they might take a few minutes longer to cook through, so check their internal temperature to reach 165°F before serving.
How can I make this recipe spicier?

Simply add some red pepper flakes to the seasoning mix or marinate the chicken with a splash of hot sauce. You can even toss in a sliced jalapeño with the veggies for a gentle heat boost.
Is it possible to make this recipe gluten-free?

Yes! Since this recipe uses basic, whole ingredients without any gluten-containing sauces or breading, it’s naturally gluten-free — just double-check your seasoning blends for hidden gluten additives.
Can I prepare this recipe ahead of time?

You can marinate the chicken in advance, even overnight, to deepen the flavors. Just hold off on assembling and roasting until you’re ready to eat for best texture.

Final Thoughts

This Lemon Herb Chicken Sheet Pan Dinner Recipe really feels like a gift to busy home cooks who want a fresh, wholesome meal with minimal fuss. I’ve made it countless times when I needed something quick yet comforting, and it never disappoints. Give it a try—you might just find it becomes your weeknight hero too!

Lemon Herb Chicken Sheet Pan Dinner Recipe