Sheet-Pan Lemon Herb Chicken & Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

One-pan wonder with juicy chicken and tender veggies, ready in 20 minutes. The lemon-herb glaze makes everything taste restaurant-quality. This american-inspired one pot ready in about 30 minutes pairs skin-on boneless chicken thighs, halved baby potatoes, bag (12 oz) 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.

★ 3.7 (14 ratings) Prep: 10 min Cook: 20 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Sheet-Pan Lemon Herb Chicken & Veggies take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet-Pan Lemon Herb Chicken & Veggies?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep halved baby potatoes from drying out.

Can I substitute ingredients in Sheet-Pan Lemon Herb Chicken & Veggies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet-Pan Lemon Herb Chicken & Veggies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sheet-Pan Lemon Herb Chicken & Veggies?

American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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