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Sheet Pan Lemon Herb Chicken and Veggies

Sheet Pan Lemon Herb Chicken and Veggies

Sheet Pan Lemon Herb Chicken and Veggies is a vibrant, healthy one-pan meal that combines juicy marinated chicken with roasted vegetables in a citrusy herb-infused finish for a flavorful and convenient dinner. With minimal prep, easy cleanup, and endless customization, it’s a go-to recipe that brings fresh, wholesome ingredients to the table with effortless elegance.
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Total Time 1 hour 20 minutes
Servings 3

Ingredients
  

For the Sheet Pan

  • 3 to 4 boneless skinless chicken breasts
  • 1 pound of red potatoes cut into pieces no larger than 1 inch
  • 1 pound of carrots peeled (approximately 6 to 8 whole carrots)
  • 1 pound of asparagus woody ends trimmed (about 12 spears)
  • 2 cups of cherry tomatoes
  • 1 lemon thinly sliced
  • Fresh rosemary parsley, and freshly ground black pepper for garnish
  • Additional olive oil for drizzling

For the Vinaigrette

  • 1/2 cup of olive oil
  • 1/4 cup of fresh lemon juice
  • 1 teaspoon of lemon zest
  • 3 tablespoons of white wine vinegar
  • 1 teaspoon of Dijon mustard
  • 1/2 teaspoon of salt
  • A pinch of ground black pepper
  • 1 teaspoon of finely minced fresh rosemary
  • 1 teaspoon of Herbs de Provence preferably with lavender, if available

Instructions
 

  • Prepare the vinaigrette by whisking all the vinaigrette ingredients together in a medium bowl until fully blended. Place the chicken breasts in a large zip-top bag or mixing bowl and pour in the vinaigrette, ensuring the chicken is well coated. Marinate in the refrigerator for at least 30 minutes.
  • Preheat the oven to 400°F. Once the chicken has marinated, remove it from the vinaigrette and allow excess to drain off. Lightly grease or spray a sheet pan with oil. Spread the diced potatoes and peeled carrots evenly across the pan, drizzle with olive oil, and season generously with salt and pepper to taste. Arrange the marinated chicken breasts over the vegetables and bake for 30 minutes.
  • After 30 minutes, take the sheet pan out of the oven and add the asparagus spears, cherry tomatoes, and lemon slices to the pan. Return to the oven and bake for an additional 13 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  • For a golden finish, broil at 500°F for 2 to 3 minutes if desired.
  • Garnish the finished dish with chopped fresh rosemary, parsley, and a sprinkle of ground black pepper. Serve immediately.