Sheet Pan Lemon Herb Chicken & Veggies
A vibrant, easy-to-clean-up meal prep recipe featuring tender chicken and colourful vegetables roasted with lemon and herbs.
Ingredients
- 4 ea boneless, skinless chicken breasts — or 8 boneless, skinless thighs
- 30 mL olive oil
- 15 mL lemon juice
- 5 mL dried oregano
- 5 mL dried thyme
- 2 ½ mL garlic powder
- Salt — to taste
- Black pepper — to taste
- 500 g baby potatoes — halved or quartered
- 2 ea bell peppers — any colour, deseeded and cut into 2.5 cm pieces
- 1 ea red onion — cut into wedges
- 250 g broccoli florets
Equipment
- Large baking sheet
- Parchment paper
- Large mixing bowl
- Small mixing bowl
- Whisk
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper for easy cleanup.
- 2
In a small bowl, whisk together the olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper to create the herb dressing.
- 3
Place the chicken breasts, baby potatoes, bell peppers, and red onion on the prepared baking sheet. Pour half of the herb dressing over them, tossing gently to coat evenly.
- 4
Spread the chicken and vegetables in a single layer, ensuring not to overcrowd the pan. If necessary, use two baking sheets.
- 5
Roast for 15 minutes. While roasting, toss the broccoli florets with the remaining herb dressing in a separate bowl.
15 min timer - 6
After 15 minutes, remove the baking sheet from the oven. Add the dressed broccoli florets to the pan and gently toss all ingredients together.
15 min timer - 7
Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature of 74°C/165°F) and the vegetables are tender and slightly caramelized.
20 min timer - 8
Remove from the oven. Let rest for 5 minutes before serving or portioning for meal prep. Chicken will be juicy and vegetables will be tender-crisp.
5 min timer - 9
Serve immediately, or cool completely before storing in airtight containers for future meals.
Notes
- For extra flavour, add a sprinkle of red pepper flakes with the herbs.
- Ensure vegetables are cut into similar sizes for even cooking.
Substitutions
- Chicken breasts: Boneless, skinless chicken thighs for more flavour and moisture.
- Baby potatoes: Sweet potatoes or Yukon Gold potatoes, cut into similar-sized pieces.
- Broccoli: Cauliflower, green beans, or zucchini.
- Dried herbs: Fresh herbs (double the quantity) like rosemary or parsley.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezer
Cooked chicken and vegetables can be frozen in individual portions for up to 3 months. Thaw overnight in the fridge and reheat gently.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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