Quick Healthy Sheet Pan Chicken & Veggies Dinner (Print Version)
Discover quick & easy healthy dinner recipes with this sheet pan lemon herb chicken! Perfect for busy weeknights, minimal cleanup, and packed with flavor.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Mediterranean
Dietary: Gluten-Free, Dairy-Free (if no feta)
# Ingredients:
→ Main Stars
01 -
Boneless, Skinless Chicken Thighs (about 1.5 lbs)
02 -
Broccoli Florets (1 large head, chopped)
03 -
Bell Peppers (2, any color, sliced into strips)
04 -
Red Onion (1 medium, cut into wedges)
→ Flavor Boosters
05 -
Fresh Garlic (4-5 cloves, minced)
06 -
Fresh Rosemary (2 sprigs, roughly chopped)
07 -
Fresh Thyme (4-5 sprigs, leaves picked)
08 -
Lemon (1 large, zested and juiced)
→ Pantry Staples
09 -
Olive Oil (3-4 tablespoons)
10 -
Salt (to taste)
11 -
Black Pepper (to taste)
→ Optional Extras
12 -
Feta Cheese (crumbled, for garnish)
13 -
Fresh Parsley (chopped, for garnish)
# Instructions:
01 -
First things first, crank that oven up to 400°F (200°C)! While it's getting nice and toasty, grab your biggest sheet pan. Line it with parchment paper – seriously, this is my secret weapon for easy cleanup, and honestly, I used to skip it and regret it every single time. Nothing worse than scrubbing baked-on veggies, right? This step sets you up for a smooth, mess-free cooking experience, which is key for any of my Quick & Easy Healthy Dinner Recipes.
02 -
Now for the chopping! Get your broccoli florets, bell pepper wedges, and red onion slices ready. Toss them all into a large bowl. Drizzle with about half of the olive oil, a good pinch of salt, and a crack of black pepper. Give them a good mix, making sure everything is coated. I always make sure the pieces are roughly the same size so they cook evenly – I learned that the hard way when some were burnt and others still raw. Oops!
03 -
Next up, the chicken! Pat those chicken thighs dry with a paper towel. This is a small step but makes a big difference in getting that lovely sear. In a separate bowl, toss the chicken with the remaining olive oil, minced garlic, fresh rosemary, thyme, lemon zest, and another generous sprinkle of salt and pepper. Get in there with your hands! Really massage those flavors into the chicken. It smells divine already, doesn't it?
04 -
Time to bring it all together on the sheet pan. Spread the seasoned vegetables out in a single layer on one side of the parchment-lined pan. Then, arrange the chicken thighs on the other side, making sure they're not too crowded. This is CRUCIAL! Overcrowding leads to steaming, not roasting, and we want crispy, tender goodness, not soggy bits. I didn't expect that to make such a difference, but it does!
05 -
Pop that sheet pan into your preheated oven. Roast for about 20-25 minutes. Halfway through, I usually give the veggies a little toss and flip the chicken. Keep an eye on it – ovens vary! You're looking for tender-crisp vegetables and chicken that's cooked through (internal temperature of 165°F or 74°C, if you're feeling fancy with a thermometer). The kitchen will start smelling incredible, honestly, it's my favorite part!
06 -
Once everything is beautifully roasted, pull the pan out of the oven. Squeeze the fresh lemon juice over the entire dish. This really brightens up all the flavors and adds that zesty kick that brings it all home. If you want to get super fancy, a sprinkle of fresh chopped parsley or even some crumbled feta cheese works wonders here. I've done both, and they're always a hit! It just elevates this simple dish into something truly special.
# Notes:
01 -
Don't overcrowd the pan, your veggies will steam instead of roast!
02 -
Leftovers are great for meal prep; store in airtight containers for up to 3 days.
03 -
Swap chicken for firm tofu or shrimp for a different vibe, I've done it!
04 -
A squeeze of fresh lemon at the end brightens everything up, trust me.
# Equipment Needed:
01 -
Large sheet pan
02 -
large mixing bowls
03 -
cutting board
04 -
sharp knife
# Nutrition (Per Serving):
Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 20g
Protein: 30g