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Lemon Herb Chicken Sheet Pan

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1.5-2 lbs chicken breast (cubed)
  • 2 tbsp olive oil
  • Juice from 1 lemon
  • 1 tsp lemon zest
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp dry oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Handful of fresh cilantro or parsley (chopped)
  • 24 oz bag baby red or yellow potatoes
  • 1 zucchini (sliced into coins)
  • 1 red bell pepper (cut into strips)
  • 1 purple onion (sliced)
  • 1/4 cup olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp dry dill

Method
 

  1. Preheat the oven to 400 F
  2. Slice the baby potatoes into halves or quarters and add them to a large parchment lined sheet pan with the sliced zucchini, bell pepper and onion.
  3. Toss the veggies with 1/4 cup olive oil and a tsp of each: paprika, garlic powder, salt, pepper and dry dill.
  4. Bake the veggies for 25 minutes.
  5. While the veggies are in the oven, marinate the cubed chicken breast with 2 tbsp of olive oil and the seasonings.
  6. After 25 minutes, remove the veggies from the oven and give them a flip. Add the marinated chicken to the sheet pan, and place the pan back into the oven for another 15-18 minutes. Set the pan under the broiler for 2 minutes at the end.
  7. Garnish with an extra squeeze of lemon juice when serving.

Notes

  • For juicy chicken, aim for an internal temperature of 165°F; use a meat thermometer to ensure it's cooked perfectly without drying out.
  • If you prefer dark meat, feel free to substitute boneless chicken thighs for a richer flavor, adjusting the cooking time to avoid overcooking.
  • For a quicker meal prep, chop your vegetables the night before and store them in the fridge; this will save you time on busy weeknights.
  • Leftovers can be stored in the fridge for up to 3 days; reheat in the oven at 350°F for about 10-15 minutes to keep the chicken moist and the veggies crisp.
  • To enhance the lemon flavor, let the chicken marinate for at least 30 minutes, or up to overnight in the fridge for maximum taste.