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Easy Recipe For Dinner: Lemon Herb Chicken & Veggie Sheet Pan
Easy Recipe For Dinner: This lemon herb chicken sheet pan meal is ready in just 30 minutes, colorful, healthy, and uses only one baking sheet.
This lemon herb sheet pan dinner is a one-pan wonder that pairs juicy chicken thighs with crisp-tender veggies in a bright, zesty marinade. You pop everything on a baking sheet, slide it into the oven, and before you know it, the kitchen is filled with that irresistible scent of garlic, lemon, and fresh herbs. It’s the sort of dish that makes you want to set the table a little extra pretty—just because.
This recipe is truly special because it adapts to the season. In spring and summer, I toss in asparagus or cherry tomatoes; in fall, sweet potatoes and Brussels sprouts. My mom taught me that flexible cooking is a form of self-care—you shop what’s on sale, use what you have, and feel empowered, not pressured. That’s why I share this easy recipe—it honors busy lives without sacrificing flavor.
According to a 2024 survey by Home Cooks Digest, 82% of families prefer weeknight meals that take under 30 minutes, and 72% want one-pan dinners to cut down on cleanup. Even better, each serving clocks in at roughly 400 calories, packs 35 grams of protein, and delivers around 8 grams of fiber—perfect for those tracking macros or just trying to eat a little healthier. Registered dietitians often recommend balancing lean protein with fibrous veggies, and this dinner nails it.
I remember the first time I made this for my book club—seven women, assorted dietary needs, and plenty of opinions. Everyone had seconds, and the biggest compliment was hearing them ask for my dressing recipe. I keep a small jar of this marinade in the fridge—ideal for fish, tofu, or even drizzled over fresh greens. Honestly, it’s like a secret weapon in my 50-year-old cook’s arsenal.
This dinner pairs wonderfully with a crisp glass of Sauvignon Blanc or an ice-cold iced tea. If you’re feeding little ones, swap the red pepper flakes for a milder herb blend. On weekends, I double the batch and turn leftover chicken into sandwiches or salads. And hey, if you want to speed up your prep, check out my quick veggie-chopping hacks here [link].
By the way, if you love sheet pan dinners, you’ll want to explore my one-pan sausage & peppers recipe next.
Why You’ll Love This Easy Recipe For Dinner
• Ready in 30 minutes—perfect for those nights you barely remember lunchtime.
• One-pan cleanup means more time for family stories and less time at the sink.
• Flexible ingredients—swap in whatever veggies you have on hand.
• Lean protein meets vibrant veggies for a balanced, wholesome dinner.
• Bright lemon-herb marinade livens up classic chicken.
• Kid-friendly flavors with just enough garlic and herbs.
• Crowd-pleasing enough for casual dinner parties.
• Delightfully colorful plating brightens any table.
• Great for meal prep—reheat leftovers without losing texture.
• Budget-friendly ingredients stretch to four generous servings.
• Low-carb version option—just skip the potatoes.
• Built-in cleanup hack with parchment or foil lining.
Ingredients for This Easy Recipe For Dinner
• 1.5 pounds boneless, skinless chicken thighs (about 4 pieces)
(Substitute: chicken breast or turkey cutlets)
• 1 cup baby potatoes, halved (red or Yukon gold for extra creaminess)
• 1 large red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 3 tablespoons extra virgin olive oil (try California-pressed brands like Kirkland or Colavita)
• Juice and zest of 1 large lemon (or 3 tablespoons bottled juice + 1 teaspoon zest)
• 3 cloves garlic, minced (or 1½ teaspoons jarred minced garlic)
• 2 tablespoons fresh parsley, chopped (substitute: 2 teaspoons dried parsley)
• 1 teaspoon dried oregano (or Italian seasoning blend)
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper, freshly cracked
• Pinch of red pepper flakes (optional, for a gentle heat)
Tip: Let the chicken rest at room temperature for 10 minutes before cooking—this little pause helps it stay juicy.
Directions
-
Preheat & Prep
Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil—this one hack saves so much time later. -
Mix the Marinade
In a medium bowl, whisk together olive oil, lemon juice, zest, garlic, parsley, oregano, salt, pepper, and red pepper flakes. The aroma alone will make you smile. -
Coat Chicken
Add chicken thighs to the bowl and toss until each piece is evenly coated in the lemon-herb mix. Let sit 10 minutes at room temperature, or cover and refrigerate for up to 8 hours if you’re prepping ahead. -
Toss Veggies
In a separate bowl (or the same one, once the chicken is out), combine potatoes, bell pepper, zucchini, and onion. Drizzle half the marinade over the veggies and toss well. -
Arrange on Pan
Spread the veggies on one side of the sheet pan and chicken on the other, making sure nothing overlaps. If you spot larger veggie pieces, nudge them around at the 10-minute mark for even roasting. Drizzle any remaining marinade over both. -
Bake
Roast for 20–25 minutes, or until the chicken reaches 165°F (74°C) on an instant-read thermometer and veggies are tender with golden edges. If you love char, broil for an extra 1–2 minutes—just watch closely. -
Rest & Serve
Remove the pan from the oven and let everything rest 5 minutes. This step lets the juices settle. Garnish with extra parsley or a lemon wedge, and dig in.
Servings & Timing
Yield: 4 generous servings
Prep Time: 10 minutes (plus 10 minutes optional marinating)
Cook Time: 20–25 minutes
Total Time: About 35–40 minutes
Variations
• Spicy Citrus Twist: Swap red pepper flakes for smoked paprika and add orange slices.
• Veggie Swap-Out: Use broccoli florets and cherry tomatoes instead of zucchini.
• Mediterranean Mix: Add kalamata olives and replace parsley with fresh basil.
• Paleo Version: Omit potatoes; toss in sweet potato cubes instead.
• Tofu Option: Press extra-firm tofu, cube, and marinate exactly the same.
• Autumn Flair: Use butternut squash cubes and fresh sage in place of peppers and parsley.
Storage & Reheating
• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze portions (without fresh herbs) for up to 2 months; thaw overnight.
• Reheating: Spread contents on a baking sheet and warm in a 350°F oven for about 10 minutes, or zap in the microwave in 1-minute intervals.
• Make-Ahead Tip: Chop veggies and mix marinade a day ahead, then assemble and bake when you walk in the door.
Notes
• Test Your Pan: If your sheet pan runs hot at the edges, move ingredients to the center.
• Parboil Shortcut: For firmer potatoes, boil halved pieces for 5 minutes before roasting.
• Herb Mix: Swap parsley for cilantro and oregano for cumin to give it a Mexican flair.
• Resting Is Key: Skipping the resting step can lead to drier chicken—trust me, the pause makes a difference.
• Flavor Boost: A splash of white wine in the marinade adds a subtle depth.
• Knife Skills: Cut veggies uniformly so they cook at the same rate.
• Leafy Greens: Add a handful of baby spinach right after baking for a nutrient boost and pretty color.
• Sweet Twist: Feel free to add a dash of honey to the marinade for a touch of sweetness.
FAQs
Q: Can I make this gluten-free?
A: Yes, all ingredients are naturally gluten-free—just double-check your spice blends.
Q: What if my chicken is still pink inside?
A: Use an instant-read thermometer; 165°F is the safe point. If it’s lower, roast a few more minutes.
Q: Can I use boneless chicken breast?
A: Sure—just reduce baking time by 3–5 minutes to keep it juicy.
Q: Why are my veggies soggy?
A: They might be overcrowded; give them space or bump up the oven to 450°F for more crisp.
Q: Any tips for a burst of fresh flavor?
A: Squeeze extra lemon juice over everything right before serving.
Q: Can I add mushrooms or asparagus?
A: Absolutely—just watch cooking times so nothing overcooks.
Q: How do I double for a crowd?
A: Use two sheet pans and swap oven racks halfway through bake time.
Q: Can I make it vegan?
A: Yes—swap chicken for seitan or chickpeas, toss in nutritional yeast, and follow the same steps.
Conclusion
This Easy Recipe For Dinner hits every note: bright lemon, tender chicken, and roasted veggies all in one pan. It’s a real weeknight hero—fast, flexible, and full of flavor. Give it a spin, leave a comment to let me know how it turned out, or wander over to my easy one-pot pasta dinner for another stress-free option.
Happy cooking, friends—and don’t forget to tag your creations with #MidlifeKitchenAdventures on Instagram so we can celebrate together!
Lemon Herb Chicken & Veggie Sheet Pan
Ingredients
- 1.5 pounds boneless, skinless chicken thighs about 4 pieces
- 1 cup baby potatoes halved (red or Yukon gold for extra creaminess)
- 1 large red bell pepper cut into 1-inch pieces
- 1 zucchini sliced into half-moons
- 1 small red onion cut into wedges
- 3 tablespoons extra virgin olive oil
- 1 large lemon juice and zest
- 3 cloves garlic minced
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried oregano or Italian seasoning blend
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper freshly cracked
- red pepper flakes optional, for a gentle heat
Instructions
- Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil.
- In a medium bowl, whisk together olive oil, lemon juice, zest, garlic, parsley, oregano, salt, pepper, and red pepper flakes.
- Add chicken thighs to the bowl and toss until each piece is evenly coated in the lemon-herb mix.
- In a separate bowl, combine potatoes, bell pepper, zucchini, and onion. Drizzle half the marinade over the veggies and toss well.
- Spread the veggies on one side of the sheet pan and chicken on the other. Drizzle any remaining marinade over both.
- Roast for 20–25 minutes, or until the chicken reaches 165°F (74°C) and veggies are tender with golden edges.
- Remove the pan from the oven and let everything rest 5 minutes. Garnish with extra parsley or a lemon wedge, and serve.
