Sheet Pan Lemon Herb Chicken with Roasted Veggies

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

Juicy chicken breasts and vibrant roasted vegetables infused with lemon and fresh herbs, all cooked together on a single sheet pan for a hassle-free, flavorful meal. This American-inspired sheet-pan recipe, ready in about 50 minutes, pairs boneless chicken breasts, red potatoes, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 4 pcs boneless chicken breasts
• 1.5 lbs red potatoes
• 1.2 lbs zucchini
• 3 tbsp olive oil
• 1 tbsp lemon zest
• 1 tbsp fresh thyme
• 3 pcs garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Line a sheet pan with parchment paper. Toss 4 boneless chicken breasts with 2 tbsp olive oil, 1 tbsp lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange in a single layer.
2. Step 2: In a separate bowl, toss 1.5 lbs red potatoes, 1.2 lbs zucchini, 3 minced garlic cloves, 1 tbsp olive oil, 1 tbsp fresh thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Spread in a layer around the chicken.
3. Step 3: Roast for 25-30 minutes, stirring halfway through, until chicken is fully cooked (165°F) and vegetables are tender with crispy edges.
4. Step 4: Squeeze remaining lemon zest over the dish before serving.