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Easy Lemon Garlic Sheet Pan Chicken and Vegetables

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Ingredients

  • 4 boneless chicken breasts or thighs
  • 1 lb baby potatoes, halved
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 Zest and juice of lemon
  • 1 tsp Italian seasoning
  • Salt and black pepper to taste
  • Optional garnish: fresh parsley or grated Parmesan

Instructions

  • Preheat the oven to 400°F.
  • Place the halved baby potatoes on a large sheet pan. Drizzle with one tablespoon of olive oil and season with salt and pepper. Roast for about 15 minutes.
  • While the potatoes begin cooking, prepare the chicken and vegetables.
  • In a bowl, combine the remaining olive oil, garlic, lemon zest, lemon juice, and Italian seasoning.
  • Add the chicken to the bowl and coat it in the lemon garlic mixture.
  • Remove the sheet pan from the oven and add the chicken, broccoli, and bell pepper to the pan with the potatoes.
  • Drizzle any remaining lemon garlic mixture over the vegetables.
  • Return the pan to the oven and roast for another 20 to 25 minutes, until the chicken is cooked through and the vegetables are tender.
  • Garnish with fresh parsley or Parmesan if desired.
  • Serve warm and enjoy a dinner that is simple, flavorful, and perfect for the longer evenings of spring.