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Close-up of a vibrant one-pan healthy dinner with seasoned chicken, broccoli, carrots, and red onion mixed with noodles.

Simple Sheet Pan Lemon Herb Chicken and Veggies

This recipe provides a quick and healthy dinner option using chicken and seasonal vegetables cooked on a single sheet pan for easy cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1.5 lb Boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 lb Broccoli florets
  • 2 medium Carrots, sliced
  • 1 medium Red onion, cut into wedges
For the Seasoning
  • 3 tbsp Olive oil
  • 2 tbsp Fresh lemon juice
  • 1 tsp Dried oregano
  • 1 tsp Dried thyme
  • 1 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper

Equipment

  • Large rimmed baking sheet
  • Large bowl

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, whisk together the olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper to make the dressing.
  3. Add the cut chicken pieces, broccoli, carrots, and red onion to the bowl with the dressing. Toss everything together until the chicken and vegetables are evenly coated.
  4. Spread the coated chicken and vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary.
  5. Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the vegetables are tender and slightly browned.
  6. Serve immediately directly from the pan or transfer to plates.

Notes

You can substitute the vegetables with others that cook in a similar time frame, such as bell peppers, zucchini, or small potatoes. Cut potatoes smaller to ensure they cook fully in 30 minutes.