Sheet Pan Lemon Garlic Chicken and Vegetables: A Flavorful & Easy Weeknight Dinner

Are you looking for a simple, delicious, and healthy dinner that requires minimal cleanup? Look no further than this Sheet Pan Lemon Garlic Chicken and Vegetables recipe! It’s perfect for busy weeknights when you want a satisfying meal without spending hours in the kitchen. This recipe combines juicy, flavorful chicken with vibrant, perfectly roasted vegetables, all infused with the bright and zesty flavors of lemon and garlic. It’s a complete meal on one pan, making cleanup a breeze. Let’s dive in!

Why You’ll Love This Sheet Pan Chicken and Vegetables

* **Easy to Make:** This recipe is incredibly simple and straightforward. Just toss everything on a sheet pan and bake! Minimal prep time and effort required.
* **Healthy and Wholesome:** Packed with lean protein and nutrient-rich vegetables, this is a guilt-free meal you can feel good about.
* **Flavorful and Delicious:** The lemon garlic marinade infuses the chicken and vegetables with a vibrant, irresistible flavor that everyone will love.
* **One-Pan Wonder:** Say goodbye to mountains of dishes! This recipe is made entirely on one sheet pan, making cleanup a breeze.
* **Customizable:** Easily adapt the recipe to use your favorite vegetables or protein. The possibilities are endless!
* **Perfect for Meal Prep:** Cook a large batch and enjoy leftovers for lunch throughout the week.

Ingredients You’ll Need

* **Chicken:** 1.5-2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces. Chicken thighs tend to be more forgiving and stay juicier. You can also use bone-in chicken pieces, but adjust cooking time accordingly.
* **Vegetables:** 1 pound broccoli florets, 1 red bell pepper (chopped), 1 yellow bell pepper (chopped), 1 red onion (cut into wedges), 1 pound baby carrots, or other vegetables of your choice (Brussels sprouts, zucchini, asparagus, potatoes, sweet potatoes, etc.). Ensure all vegetables are roughly the same size for even cooking.
* **Lemon:** 1 large lemon, zested and juiced. The lemon zest adds a wonderful aroma, while the juice brightens the flavor.
* **Garlic:** 4-6 cloves garlic, minced. Freshly minced garlic is best for maximum flavor.
* **Olive Oil:** 3 tablespoons extra virgin olive oil. Olive oil helps the chicken and vegetables roast evenly and adds a richness to the flavor.
* **Dried Herbs:** 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary. These herbs provide a warm, earthy flavor.
* **Salt and Pepper:** To taste. Season generously to enhance the flavors of the chicken and vegetables.
* **Optional:** Red pepper flakes for a touch of heat, fresh parsley or basil for garnish.

Equipment

* Large Sheet Pan
* Large Bowl
* Citrus Juicer (optional)
* Zester (optional)
* Knife
* Cutting Board

Step-by-Step Instructions

**1. Prepare the Chicken and Vegetables:**

* Preheat your oven to 400°F (200°C). Make sure the oven rack is in the center position.
* Wash and chop all the vegetables into bite-sized pieces. Aim for similar sizes to ensure even cooking. Harder vegetables like carrots and potatoes should be cut smaller than softer vegetables like bell peppers and zucchini.
* If using chicken breasts, cut them into 1-inch pieces. If using chicken thighs, you can leave them whole or cut them into smaller pieces.

**2. Make the Lemon Garlic Marinade:**

* In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and pepper. Add red pepper flakes if desired.

**3. Marinate the Chicken and Vegetables:**

* Add the chopped chicken and vegetables to the bowl with the marinade. Toss well to ensure everything is evenly coated. Massage the marinade into the chicken and vegetables for maximum flavor. Let it marinate for at least 15 minutes, or up to 30 minutes for even more flavor. If you have more time, you can marinate the chicken and vegetables in the refrigerator for up to a few hours. However, avoid marinating for too long, as the lemon juice can start to break down the chicken.

**4. Arrange on the Sheet Pan:**

* Spread the marinated chicken and vegetables in a single layer on the prepared sheet pan. Avoid overcrowding the pan, as this will cause the vegetables to steam instead of roast. If necessary, use two sheet pans. Make sure the chicken pieces are spaced out so they can brown properly.

**5. Bake:**

* Bake in the preheated oven for 20-25 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). Flip the chicken and vegetables halfway through the cooking time to ensure even browning.

**6. Rest and Serve:**

* Remove the sheet pan from the oven and let the chicken and vegetables rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
* Garnish with fresh parsley or basil, if desired.
* Serve immediately. Enjoy!

Tips for the Best Sheet Pan Chicken and Vegetables

* **Don’t Overcrowd the Pan:** Overcrowding the sheet pan will cause the vegetables to steam instead of roast, resulting in soggy vegetables. Use two sheet pans if necessary.
* **Cut Vegetables Evenly:** Ensure all the vegetables are cut into roughly the same size pieces to ensure even cooking.
* **Use Fresh Lemon and Garlic:** Freshly squeezed lemon juice and minced garlic will provide the best flavor.
* **Marinate for Maximum Flavor:** Marinating the chicken and vegetables for at least 15 minutes will allow the flavors to meld together.
* **Adjust Cooking Time as Needed:** Cooking times may vary depending on your oven and the size of the chicken and vegetables. Use a meat thermometer to ensure the chicken is cooked through.
* **Add Some Heat:** For a spicy kick, add a pinch of red pepper flakes to the marinade.
* **Roast at a High Temperature:** Roasting at 400°F (200°C) will help the chicken and vegetables brown nicely.
* **Line the Sheet Pan:** Line the sheet pan with parchment paper or aluminum foil for easy cleanup.

Variations and Substitutions

* **Vegetables:** Feel free to use your favorite vegetables, such as Brussels sprouts, zucchini, asparagus, potatoes, sweet potatoes, mushrooms, or cherry tomatoes. Root vegetables like potatoes and carrots may require a longer cooking time, so consider parboiling them for a few minutes before adding them to the sheet pan.
* **Protein:** You can substitute the chicken with other proteins, such as sausage, shrimp, or tofu. Adjust the cooking time accordingly.
* **Herbs:** Experiment with different herbs, such as rosemary, sage, or dill.
* **Spices:** Add a pinch of smoked paprika or chili powder for a smoky flavor.
* **Cheese:** Sprinkle some grated Parmesan cheese or feta cheese over the chicken and vegetables during the last few minutes of cooking.
* **Lemon:** If you don’t have lemon, you can use lime or orange juice instead. The flavor profile will change slightly, but it will still be delicious.
* **Vinegar:** A splash of balsamic vinegar or apple cider vinegar can add a tangy depth to the flavor.
* **Sweetener:** A drizzle of honey or maple syrup can balance the acidity of the lemon juice and add a touch of sweetness.

Serving Suggestions

This Sheet Pan Lemon Garlic Chicken and Vegetables is a complete meal on its own, but you can also serve it with:

* Rice: Cooked white rice, brown rice, or quinoa.
* Pasta: A simple pasta dish with olive oil and Parmesan cheese.
* Salad: A fresh green salad with a light vinaigrette.
* Bread: Crusty bread for soaking up the delicious pan juices.
* Mashed Potatoes: Creamy mashed potatoes for a comforting side dish.
* Roasted Potatoes: Extra roasted potatoes for the potato lover.

Make-Ahead Instructions

You can prepare the chicken and vegetables ahead of time and store them in the refrigerator for up to 24 hours. When you’re ready to cook, simply spread them on a sheet pan and bake as directed. This is a great way to save time on busy weeknights.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.

Nutritional Information (Approximate)

(Per serving, based on a 4-serving recipe, using chicken breasts):

* Calories: Approximately 350-400
* Protein: 35-40 grams
* Fat: 15-20 grams
* Carbohydrates: 15-20 grams

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

Printable Recipe Card

Sheet Pan Lemon Garlic Chicken and Vegetables Recipe

**Prep Time:** 15 minutes

**Cook Time:** 25 minutes

**Total Time:** 40 minutes

**Servings:** 4-6

**Ingredients:**

* 1.5-2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
* 1 pound broccoli florets
* 1 red bell pepper, chopped
* 1 yellow bell pepper, chopped
* 1 red onion, cut into wedges
* 1 pound baby carrots
* 1 large lemon, zested and juiced
* 4-6 cloves garlic, minced
* 3 tablespoons extra virgin olive oil
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* Salt and pepper to taste
* Optional: Red pepper flakes, fresh parsley or basil for garnish

**Instructions:**

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, thyme, rosemary, salt, and pepper.
3. Add chicken and vegetables to the bowl and toss to coat.
4. Spread chicken and vegetables in a single layer on a sheet pan.
5. Bake for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
6. Let rest for a few minutes before serving. Garnish with fresh parsley or basil, if desired.

Enjoy!

This Sheet Pan Lemon Garlic Chicken and Vegetables recipe is a winner! It’s easy, healthy, and incredibly flavorful. Give it a try tonight and let us know what you think in the comments below!