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Easy Sheet Pan Lemon Chicken and Veggies

A vibrant and juicy dish combining seasoned chicken breasts and a medley of roasted vegetables, all infused with zesty lemon flavor—perfect for family dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 pieces boneless, skinless chicken breasts Choose higher-quality, organic chicken for better flavor.
Vegetables
  • 2 cups mixed vegetables (e.g., bell peppers, broccoli, carrots)
Marinade
  • 4 tablespoons olive oil Opt for extra virgin olive oil for best flavor and health benefits.
  • 2 pieces lemons (zested and juiced)
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. On a large sheet pan, arrange the chicken breasts in the center and scatter the mixed vegetables around them.
  3. In a small bowl, whisk together 4 tablespoons of olive oil, the juice and zest of 2 lemons, 2 teaspoons of garlic powder, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried oregano until smooth.
  4. Pour the marinade over the chicken and vegetables, tossing gently to coat everything evenly.
Cooking
  1. Roast in the oven for 20-25 minutes, or until the chicken juices run clear and the vegetables are fork-tender.
  2. Serve hot and enjoy your easy, healthy dinner, garnished with fresh herbs or an extra lemon wedge if desired.

Notes

Add leafy greens like spinach or kale for added nutrition. For a vegan option, replace chicken with sliced tofu and marinate similarly.