Speedy Sheet Pan Lemon Herb Chicken & Veggies

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant one-pan meal featuring tender chicken breasts and crisp vegetables coated in zesty lemon-herb glaze, ready in 45 minutes. This american-inspired sheet pan ready in about 45 minutes pairs chicken breasts, broccoli florets, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1.5 lbs chicken breasts
• 2 cups broccoli florets
• 1.5 cups cherry tomatoes
• 1 medium red onion
• 3 tbsp olive oil
• 1 lemon
• 4 cloves garlic
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups broccoli florets, 1.5 cups cherry tomatoes, and 1 sliced medium red onion with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a large sheet pan; spread in a single layer and roast for 15 minutes until vegetables begin to soften.
2. Step 2: While vegetables roast, season 1.5 lbs chicken breasts with 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and the zest of 1 lemon. Place chicken on top of roasted vegetables and drizzle with 2 tbsp lemon juice and 4 minced garlic cloves; ensure all sides are coated.
3. Step 3: Return sheet pan to oven and roast for 15-18 minutes more, until chicken reaches 165°F internal temperature and vegetables are tender-crisp, then sprinkle with 2 tbsp chopped fresh parsley and the remaining 1 tbsp lemon juice.