Introduction
Transform a weeknight dinner from blah to brilliant with this easy sheet pan recipe! We’re taking simple chicken and veggies and roasting them to crispy, flavorful perfection with bright lemon and fragrant herbs. It’s minimal cleanup, maximum deliciousness – perfect for busy families.
Why This Works
This recipe is a winner because it’s unbelievably easy, incredibly customizable, and tastes absolutely amazing. One pan means less mess, less time spent washing dishes, and more time spent enjoying a delicious, healthy meal together. The lemon and herbs add a burst of fresh flavor that complements the chicken and veggies perfectly.
Key Ingredients
🍗 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
🥔 1 lb small red potatoes, halved or quartered if large
🥕 1 lb carrots, peeled and chopped into 1-inch pieces
🥦 1 head broccoli, cut into florets
🍋 1 lemon, thinly sliced
🌿 2 tbsp fresh rosemary, chopped
🌿 2 tbsp fresh thyme, chopped
🧂 1 tsp salt
胡椒 1/2 tsp black pepper
🥄 2 tbsp olive oil
Instructions
1️⃣ Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
2️⃣ In a large bowl, toss the potatoes, carrots, and broccoli with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet.
3️⃣ In a separate bowl, toss the chicken pieces with the remaining 1 tablespoon of olive oil, salt, pepper, rosemary, and thyme.
4️⃣ Arrange the chicken pieces on top of the vegetables on the baking sheet. Tuck the lemon slices amongst the chicken and vegetables.
5️⃣ Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned. The internal temperature of the chicken should reach 165°F (74°C).
6️⃣ Remove from the oven and let rest for 5 minutes before serving.
Handy Tips
- Use any vegetables you have on hand! Bell peppers, zucchini, asparagus, and Brussels sprouts all work great.
- For extra crispy chicken, pat the pieces dry with paper towels before tossing them with the oil and herbs.
- Don’t overcrowd the baking sheet. If necessary, use two baking sheets to ensure even cooking.
Heat Control
400°F (200°C) is the perfect temperature for roasting the chicken and vegetables. It’s high enough to get a nice crispy exterior on the chicken and tender, slightly browned vegetables, but not so high that it burns them before they cook through.
Crunch Factor
The potatoes and carrots get beautifully browned and slightly crispy edges in the oven, while the broccoli florets become tender-crisp. The chicken develops a lovely sear from the high heat.
Pro Kitchen Tricks
- Marinate the chicken for 30 minutes to an hour before roasting for even more flavor.
- Add a sprinkle of garlic powder or onion powder to the vegetables for extra depth of flavor.
- For a touch of sweetness, drizzle a little honey or maple syrup over the vegetables during the last 5 minutes of cooking.
Storage Tips
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. They’re also delicious reheated in a skillet or microwave.
Gift Packaging Ideas
This dish isn’t typically gifted, but if you’re taking it to a potluck, transport it in a sturdy, covered baking dish or aluminum foil.
Flavor Variations
🌟 Mediterranean Twist: Add chopped Kalamata olives, sun-dried tomatoes, and oregano.
🌟 Spicy Kick: Add a pinch of red pepper flakes to the chicken and vegetables.
🌟 Garlic Lover’s Delight: Add 2-3 cloves of minced garlic to the chicken marinade.
🌟 Italian Herbs: Substitute Italian seasoning for the rosemary and thyme.
Troubleshooting
- Chicken is dry: Make sure you don’t overcrowd the baking sheet and cook the chicken to the correct internal temperature.
- Vegetables are burnt: Reduce the oven temperature slightly and keep a closer eye on them.
- Chicken is undercooked: Increase the oven temperature slightly or cook for a few more minutes.
FAQ
- Can I use bone-in chicken? Yes, but you’ll need to increase the cooking time.
- Can I use frozen vegetables? It’s best to use fresh vegetables for this recipe, but you could try using frozen, ensuring they are fully thawed and patted dry.
- What if I don’t have fresh herbs? Dried herbs can be substituted, but use about 1/3 the amount.
Conclusion
This Easy Sheet Pan Lemon Herb Roasted Chicken and Veggies is a true weeknight winner! It’s simple, delicious, and perfect for a family meal. Give it a try and let us know what you think – and don’t forget to share your creations with us on social media!