Sheet-Pan Lemon Herb Chicken & Veggies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

One-pan wonder with juicy chicken and tender veggies, ready in 30 minutes. The lemon-herb glaze makes everything taste restaurant-quality. This American-inspired one-pot recipe, ready in about 30 minutes, pairs boneless chicken thighs, baby potatoes, frozen broccoli florets for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Place 1.5 lbs halved baby potatoes and 1 bag (12 oz) frozen broccoli florets on a large sheet pan. Drizzle with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
  2. Step 2: Roast vegetables for 10 minutes while preparing chicken.
  3. Step 3: Pat 1.5 lbs boneless chicken thighs dry with paper towels. Rub with 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried rosemary, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Step 4: Place chicken on top of roasted vegetables. Return pan to oven and bake for 12-15 minutes until chicken reaches 165°F (74°C) and edges are golden brown, basting once with pan juices.

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