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Lemon Herb Chicken Veggies

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • Chicken: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs, cut into chunks or left whole
  • Lemon: Zest and juice of 1 large lemon (plus extra wedges for serving)
  • Olive oil: 3 tablespoons
  • Garlic: 3–4 cloves, minced
  • Fresh herbs: 2 tablespoons chopped parsley and 1 tablespoon chopped thyme (or rosemary)
  • Dried herbs (optional): 1 teaspoon Italian seasoning if you don’t have fresh
  • Vegetables: 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced into wedges
  • 1 medium zucchini, sliced into half-moons
  • 1 cup cherry tomatoes
  • (Feel free to swap in carrots, green beans, asparagus, or potatoes)
  • Salt and pepper: About 1.5 teaspoons kosher salt and 1/2 teaspoon black pepper, to taste
  • Optional add-ins: 1/2 teaspoon smoked paprika for warmth, red pepper flakes for heat

Instructions

  • Preheat the oven: Set it to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
  • Make the marinade: In a bowl, whisk olive oil, lemon zest, lemon juice, garlic, herbs, salt, pepper, and any optional spices. It should smell bright and garlicky.
  • Prep the chicken: Pat chicken dry with paper towels. If using breasts, cut into equal-sized chunks or pound to even thickness for consistent cooking.
  • Toss everything: Add chicken and vegetables to a large bowl. Pour the marinade over and toss until well coated. Let it sit for 10–15 minutes if you have time.
  • Arrange on the pan: Spread in a single layer. Keep some space between pieces so they roast, not steam. Place tomatoes near the edges to blister nicely.
  • Roast: Bake for 20–25 minutes, stirring once halfway. Chicken should reach an internal temperature of 165°F (74°C) and veggies should be tender with caramelized edges.
  • Optional broil: For extra color, broil on high for 2–3 minutes. Watch closely to avoid burning.
  • Finish and serve: Squeeze more lemon over the top, sprinkle fresh parsley, and add a pinch of salt to brighten flavors. Serve as is, or over rice, quinoa, or couscous.