Dinner

This is an easy, one-pan dinner made with whole food ingredients. Juicy chicken, crispy baby potatoes, roasted zucchini, bell pepper, and red onion are tossed in a bright lemon herb marinade for a healthy, gluten-free meal packed with protein and fiber. Perfect for busy weeknights and minimal cleanup.

Sheet Pan Lemon Herb Chicken and Roasted Vegetables

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Sheet Pan Lemon Herb Chicken and Roasted Veggies

Sheet Pan Lemon Herb Chicken and Roasted Veggies

This is an easy, one-pan dinner made with whole food ingredients. Juicy chicken, crispy baby potatoes, roasted zucchini, bell pepper, and red onion are tossed in a bright lemon herb marinade for a healthy, gluten-free meal packed with protein and fiber. Perfect for busy weeknights and minimal cleanup.


Ingredients

  • 1 ½ lbs boneless, skinless chicken breasts or thighs
  • 1 lb baby potatoes, halved
  • 2 medium zucchini, sliced into half-moons
  • 1 red bell pepper, sliced
  • 1 small red onion, cut into wedges
  • 3 tbsp olive oil
  • Juice and zest of 1 lemon
  • 3 cloves garlic, minced
  • 2 tsp oregano
  • 1 tsp thyme
  • ½ tsp paprika
  • Salt and black pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
  2. In a small bowl, whisk together olive oil, lemon juice + zest, garlic, oregano, thyme, paprika, salt, and pepper.
  3. Place chicken on one side of the sheet pan and spread the veggies (potatoes, zucchini, bell pepper, onion) on the other side. OR use two pans like I did because I ran out of room!
  4. Drizzle the marinade over both chicken and veggies, tossing veggies to coat evenly.
  5. Roast for 25–30 minutes, flipping the veggies halfway through, until chicken is cooked through and potatoes are tender.
  6. Garnish with fresh parsley and an extra squeeze of lemon before serving.