If you’re a busy mom looking for a complete, healthy meal that requires minimal prep and even less cleanup, this One-Pan Lemon Herb Chicken and Vegetables will become your new weeknight hero.
Everything — the protein, the starch, and the veggies — cooks perfectly together on a single sheet pan. The secret is the vibrant lemon-herb marinade, which keeps the chicken juicy and infuses every vegetable with a Mediterranean twist.
This recipe fits right in with our collection of quick healthy dinner recipes for busy moms and is ideal if you’re following a low-calorie chicken recipe routine.
🍋 Why This Is the Ultimate Weeknight Meal
Minimal Cleanup: Only one sheet pan means less time scrubbing dishes.
Nutritionally Balanced: A complete meal with lean protein, complex carbs, and fiber.
Fully Customizable: Swap the veggies based on what you have at home.
If you love one-pan recipes, you’ll also enjoy our One-Pot Chicken Pesto Pasta and Creamy Chicken Pasta Without Cream.
🧂 Ingredients for Lemon Herb Sheet Pan Chicken
For the Chicken and Marinade:
4 pieces boneless, skinless chicken thighs or breasts (thighs stay juicier)
¼ cup extra virgin olive oil
2 Tbsp fresh lemon juice
1 tsp dried oregano
1 tsp dried thyme
3 cloves minced garlic
Salt and pepper to taste
For the Vegetables:
1 lb (450g) red potatoes, quartered
2 cups broccoli florets, cut into small pieces
1 medium red onion, thickly sliced
2 large bell peppers, roughly chopped
👩🍳 Step-by-Step Instructions
1. Preheat and Prep:
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.
2. Make the Marinade:
In a large bowl, whisk together olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper.
3. Marinate and Mix:
Add the chicken, potatoes, broccoli, and peppers to the bowl. Toss everything until evenly coated.
(Chef’s Tip: Marinate the chicken separately for 15 minutes if you have extra time.)
4. Arrange on the Pan:
Spread all ingredients evenly in one layer. Avoid overcrowding to ensure proper roasting.
5. Roast:
Bake for 30–35 minutes, flipping the chicken and tossing veggies halfway through.
It’s done when the chicken reaches 165°F (74°C).
6. Serve:
Top with fresh parsley or a squeeze of lemon juice and enjoy!
Pair this meal with a light side like our healthy breakfast smoothies for energy for a balanced day.
💡 Tips for Success and Customization
✅ For Crispy Veggies: Ensure your oven is fully preheated and don’t overcrowd the pan.
✅ Protein Swap: Try salmon or pork chops — just adjust cooking time.
✅ Kid-Friendly Idea: Replace broccoli with carrots or sweet potatoes. Or try our baked chicken breast recipes for mild flavors your kids will love.
❓ Frequently Asked Questions (FAQ)
Q: Can I use frozen vegetables for this sheet pan recipe?
A: Yes, but don’t thaw them first. Toss well in the marinade and add 5–10 extra minutes of cooking time.
Q: How do I store and reheat leftovers?
A: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispiness.
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