Spoon Simple
Sheet Pan Lemon Herb Chicken and Vegetables
Juicy lemon-herb chicken with roasted broccoli and potatoes on one pan. Uses a no-salt seasoning blend so the whole family eats lighter without bland plates.
Prep 15 min
Cook 35 min
Total 50 min
Serves 4
Ingredients
Step 1 — Season the chicken
- 1½ lbs boneless chicken breasts or thighs
- 3 tbsp olive oil
- Zest and juice of 1 lemon
- 2 garlic cloves (minced)
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
Step 2 — Prep vegetables
- 3 cups broccoli florets
- 2 cups baby potatoes (halved)
- 1 red bell pepper (sliced)
- 1 tbsp olive oil
Instructions
- 1
Season the chicken
Preheat oven to 425°F. Toss chicken with 2 tbsp oil, lemon zest and juice, garlic, oregano, thyme, garlic powder, onion powder, and pepper.
- 2
Roast everything
Toss vegetables with remaining oil on a large sheet pan. Nestle chicken among vegetables. Roast 30–35 minutes until chicken reaches 165°F and vegetables are tender. Rest 5 minutes before slicing.
Nutrition per serving: 360 cal · 38g protein · 22g carbs · 14g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
