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Lemon Herb Chicken Sheet Pan Recipe

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4.1 from 12 reviews

A vibrant and easy Lemon Herb Chicken Sheet Pan recipe featuring juicy marinated chicken breasts baked with baby potatoes, zucchini, bell pepper, and red onion, seasoned with zesty lemon, paprika, garlic, and fresh herbs for a wholesome, flavorful meal ready in under an hour.

Ingredients

For the Chicken Marinade

  • 1.5-2 lbs chicken breast, cubed
  • 2 tbsp olive oil
  • Juice from 1 lemon
  • 1 tsp lemon zest
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp dry oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Handful of fresh cilantro or parsley, chopped (for garnish)

For the Vegetables

  • 24 oz baby red or yellow potatoes, halved or quartered
  • 1 zucchini, sliced into coins
  • 1 red bell pepper, cut into strips
  • 1 purple onion, sliced
  • 1/4 cup olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dry dill

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) to ensure it reaches the ideal temperature for roasting the chicken and vegetables evenly.
  2. Prepare the Vegetables: Slice baby potatoes into halves or quarters depending on size. Place the potatoes, zucchini coins, bell pepper strips, and sliced purple onion onto a large parchment-lined sheet pan.
  3. Season the Vegetables: Drizzle the vegetables with 1/4 cup olive oil and sprinkle with 1 teaspoon each of paprika, garlic powder, salt, black pepper, and dry dill. Toss everything together to coat the veggies evenly.
  4. Bake the Vegetables: Place the sheet pan in the oven and roast the vegetables for 25 minutes, allowing them to start softening and gaining a golden color.
  5. Marinate the Chicken: While the vegetables are baking, combine the cubed chicken breast with 2 tablespoons olive oil, lemon juice, lemon zest, paprika, garlic powder, dry oregano, salt, and black pepper. Mix well to coat evenly and let it marinate for the cook time of the vegetables.
  6. Add Chicken to the Sheet Pan: Remove the sheet pan from the oven after 25 minutes, flip the vegetables for even cooking, then arrange the marinated chicken pieces on the sheet pan among the vegetables.
  7. Continue Baking: Return the sheet pan to the oven and bake for an additional 15-18 minutes until the chicken is cooked through and vegetables are tender.
  8. Broil for Finish: For added color and slight crispness, place the sheet pan under the broiler on high for 2 minutes, watching carefully to avoid burning.
  9. Garnish and Serve: Remove from oven and garnish with chopped fresh cilantro or parsley and an extra squeeze of fresh lemon juice. Serve immediately while hot.

Notes

  • Use parchment paper on the sheet pan to prevent sticking and make cleanup easier.
  • If chicken pieces vary in size, adjust cooking time accordingly to ensure thorough cooking.
  • Fresh herbs like cilantro or parsley add brightness; feel free to substitute based on preference.
  • You can substitute dry dill with other herbs such as thyme or rosemary if desired.
  • For a spicier version, add a pinch of cayenne pepper to the seasonings.
  • Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.

Find it online: https://dishcooks.com/lemon-herb-chicken-sheet-pan-recipe/