One-Pan Baked Lemon Garlic Chicken and Vegetables | Easy Sheet Pan Dinner
One-pan baked lemon garlic chicken and vegetables is the ultimate weeknight dinner solution that delivers maximum flavor with minimal effort and cleanup. This complete meal features juicy, golden-brown chicken breasts or thighs paired with perfectly roasted vegetables, all seasoned with bright lemon, fragrant garlic, and aromatic herbs. Everything cooks together on a single sheet pan, making this recipe as convenient as it is delicious.
What makes sheet pan dinners so popular? They're the answer to the eternal question: "What's for dinner?" when you're tired, busy, or just don't want to spend hours in the kitchen or face a sink full of dishes. This cooking method is brilliant because the chicken and vegetables roast together, allowing their flavors to meld while you have time to relax, help kids with homework, or simply enjoy a moment of peace before dinner.
The beauty of this recipe lies in its versatility and reliability. You can customize the vegetables based on what's in your fridge or what's in season. The lemon garlic marinade works magic on the chicken, keeping it incredibly moist and flavorful, while the high heat of the oven caramelizes the vegetables to sweet, crispy perfection. It's healthy eating made easy - lean protein, colorful vegetables, and bold flavors with minimal oil.
This foolproof recipe delivers restaurant-quality results with beginner-friendly techniques. You'll learn the secrets to juicy chicken every time, perfectly roasted vegetables that aren't mushy, proper sheet pan arrangement for even cooking, and how to customize this recipe for your family's preferences. Let's make the best one-pan dinner you've ever tasted!
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Serves: 4
Difficulty: Easy
Cuisine: Mediterranean, American
Diet: Gluten-free, Low-carb, Keto-friendly
One-Pan Meal: Minimal cleanup!
Meal Prep Friendly: Yes - perfect for weekly meal prep
Family-Friendly: Kid-approved and nutritious
Ingredients
For the Lemon Garlic Chicken:
1 1/2 pounds boneless, skinless chicken breasts (about 3-4 breasts) OR chicken thighs
3 tablespoons olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
Zest of 1 lemon
4 garlic cloves, minced
1 teaspoon dried oregano (or Italian seasoning)
1 teaspoon paprika
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
Optional: 1/4 teaspoon red pepper flakes for heat
For the Roasted Vegetables:
1 pound baby potatoes, halved (or quartered if large)
2 cups broccoli florets
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
For Garnish & Serving:
Fresh parsley, chopped
Lemon wedges
Extra lemon zest
Optional: Grated Parmesan cheese
How to Make One-Pan Lemon Garlic Chicken and Vegetables
Instructions:
Step 1: Prepare the Marinade and Chicken
Preheat your oven: Set oven to 425°F (220°C). This high temperature is crucial for getting golden, slightly crispy chicken skin and caramelized vegetables. Position a rack in the center of the oven for even heat distribution.
Make the lemon garlic marinade: In a small bowl, whisk together 3 tablespoons olive oil, 3 tablespoons fresh lemon juice, lemon zest, minced garlic, dried oregano, paprika, dried thyme, salt, black pepper, and red pepper flakes if using. Whisk vigorously until well combined and emulsified. The marinade should smell incredibly aromatic - bright from the lemon, pungent from the garlic, and earthy from the herbs.
Prepare the chicken: If using chicken breasts, pound them to an even thickness (about 3/4 to 1 inch thick) using a meat mallet or heavy pan. Place chicken between plastic wrap or parchment paper first. This ensures even cooking - no dry edges with raw centers! If using chicken thighs, they're naturally more uniform, so you can skip this step. Pro tip: Chicken thighs stay juicier and are more forgiving if slightly overcooked, making them great for beginners.
Marinate the chicken: Place the chicken in a large bowl or zip-top bag. Pour the lemon garlic marinade over the chicken, turning to coat all sides evenly. Massage the marinade into the chicken with your hands for better penetration. Let it marinate for at least 10 minutes at room temperature while you prepare the vegetables. For maximum flavor: Marinate for 30 minutes to 2 hours in the refrigerator. Don't marinate longer than 4 hours as the acid from the lemon can start to "cook" the chicken and change the texture.
Step 2: Prepare the Vegetables
Wash and dry vegetables: Rinse all vegetables under cold water and pat them completely dry with paper towels or a clean kitchen towel. Important: Dry vegetables roast and caramelize beautifully. Wet vegetables steam instead of roasting and become soggy!
Cut vegetables uniformly: This is crucial for even cooking! Cut baby potatoes in half (or quarters if they're large). Cut bell peppers into 1-inch pieces. Cut red onion into thick wedges (don't separate the layers - keep them together). Break or cut broccoli into uniform florets, about 1 1/2 inches in size.
Season the vegetables: Place all prepared vegetables in a large bowl. Drizzle with 2 tablespoons olive oil, sprinkle with salt, black pepper, and garlic powder. Toss with your hands or a large spoon until every vegetable piece is lightly coated with oil and seasonings. The oil helps them caramelize and prevents sticking.
Step 3: Arrange on the Sheet Pan
Choose the right pan: Use a large rimmed baking sheet (also called a sheet pan or half-sheet pan), ideally 18x13 inches. Line it with parchment paper or aluminum foil for easier cleanup (optional but recommended). You can also lightly spray or brush the pan with oil.
Arrange potatoes first: Start by spreading the halved potatoes in a single layer on the sheet pan, cut-side down. Potatoes take the longest to cook, so they need direct contact with the hot pan. Spread them out - don't pile them on top of each other or they'll steam instead of roast.
Add remaining vegetables: Arrange the bell peppers, red onion wedges, and broccoli florets around and between the potatoes. Again, spread them in as close to a single layer as possible. Some overlap is okay, but try to give each piece some space for air circulation. Pro tip: Keep broccoli florets towards the edges where they'll get more direct heat and develop those delicious crispy, slightly charred edges.
Place chicken on top: Remove chicken from the marinade (reserve any leftover marinade) and nestle the chicken pieces among the vegetables. You can place them directly on top of some vegetables - this is fine! The chicken juices will flavor the vegetables as they cook. Try to space the chicken pieces somewhat evenly across the pan for uniform cooking.
Drizzle with remaining marinade: If there's marinade left in the bowl, drizzle it over the chicken and vegetables. This adds extra flavor!
Step 4: Bake to Golden Perfection
Bake uncovered: Place the sheet pan in the preheated 425°F oven on the center rack. Bake for 20 minutes without opening the oven door. Resist the urge to peek - you want that hot oven environment!
Check and flip (optional): After 20 minutes, open the oven and carefully check the chicken. The chicken should be starting to turn golden brown. You can flip the chicken pieces if you want browning on both sides, or leave them as is for crispy tops. Give the vegetables a quick toss or stir with a spatula to ensure even roasting.
Continue baking: Return the pan to the oven and bake for another 5-10 minutes (total cooking time: 25-30 minutes). The exact time depends on the thickness of your chicken. How to know it's done:
Chicken should reach an internal temperature of 165°F when measured with an instant-read thermometer in the thickest part
Chicken should be golden brown on top with slightly crispy edges
Juices should run clear when pierced with a knife
Potatoes should be fork-tender and golden brown
Other vegetables should be tender but still have some bite, with caramelized edges
Watch for doneness: Chicken breasts typically take 25-28 minutes total. Chicken thighs may need 30-35 minutes due to their higher fat content. If vegetables are done but chicken needs more time, remove vegetables to a plate and let chicken continue cooking. If chicken is done but vegetables need more time, remove chicken to rest and let vegetables continue roasting.
Step 5: Rest and Serve
Let it rest: Remove the sheet pan from the oven and let everything rest for 3-5 minutes. This allows the chicken juices to redistribute, keeping the meat moist and juicy. Don't skip this step!
Garnish beautifully: Sprinkle fresh chopped parsley over everything for a pop of color and fresh flavor. Add extra lemon zest if you want more brightness. Squeeze fresh lemon wedges over the chicken and vegetables for an extra burst of citrus.
Plate and serve: You can serve family-style directly from the sheet pan (rustic and impressive!), or transfer to a large serving platter. Place a piece of chicken on each plate with a generous portion of roasted vegetables.
Optional finishing touches: For extra richness, sprinkle grated Parmesan cheese over the hot vegetables. For more decadence, add a small pat of butter on top of each chicken breast. For extra garlic lovers, sprinkle with additional minced fresh garlic.
Serve hot: This meal is complete as-is, but you can serve it with crusty bread to soak up the delicious pan juices, a simple side salad, or rice/quinoa if you want extra carbs.
Variation 2: Mediterranean Sheet Pan Chicken
Ingredient Modifications:
Add: 1 cup cherry tomatoes, halved
Add: 1/2 cup Kalamata olives, pitted
Add: 4 ounces feta cheese, crumbled
Replace: Oregano with 2 teaspoons dried basil + 1 teaspoon oregano
Add: 1 tablespoon balsamic vinegar to marinade
Instructions:
Follow main recipe through step 11.
Add cherry tomatoes and Kalamata olives to the sheet pan with other vegetables.
Bake as directed for 25-30 minutes.
In the last 5 minutes of cooking, sprinkle crumbled feta cheese over the vegetables.
The feta will soften slightly but won't fully melt.
Garnish with fresh basil leaves and extra lemon.
This Greek-inspired version is bursting with Mediterranean flavors!
Variation 3: Asian-Inspired Honey Soy Chicken and Vegetables
Ingredient Modifications:
Replace marinade with:
3 tablespoons soy sauce (or tamari for GF)
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 teaspoons fresh ginger, minced
3 garlic cloves, minced
Vegetables: Use broccoli, bell peppers, snap peas, and carrots
Garnish: Sesame seeds and sliced green onions
Instructions:
Make honey soy marinade and marinate chicken.
Prepare vegetables: broccoli, bell peppers, snap peas, sliced carrots.
Arrange and bake as directed at 425°F for 25-30 minutes.
Garnish with sesame seeds and sliced green onions.
Serve over rice for a complete Asian-inspired meal!
Variation 4: Cajun Spiced Sheet Pan Chicken
Ingredient Modifications:
Replace herbs with Cajun seasoning:
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
Vegetables: Add corn on the cob (cut into rounds), bell peppers, and okra
Add: 1 tablespoon hot sauce to marinade
Instructions:
Mix Cajun spice blend with olive oil, lemon juice, and hot sauce.
Marinate chicken in the spicy mixture.
Use Southern vegetables: bell peppers, corn rounds, okra, onions.
Bake as directed - the spices will create a beautiful crust!
Serve with rice and additional hot sauce on the side.
This bold, spicy version is perfect for those who love heat!
Variation 5: Italian Herb Sheet Pan Chicken with Root Vegetables
Ingredient Modifications:
Herbs: 2 teaspoons Italian seasoning, 1 teaspoon dried rosemary, fresh basil
Vegetables: Use carrots, parsnips, sweet potatoes, Brussels sprouts
Add: 1/4 cup white wine to marinade (optional)
Add: 2 tablespoons balsamic vinegar
Instructions:
Make marinade with Italian herbs, balsamic vinegar, and white wine if using.
Use hearty root vegetables: carrots, parsnips, sweet potatoes (cubed), halved Brussels sprouts.
These denser vegetables may need 5-10 minutes longer cooking time.
Start vegetables in the oven for 10 minutes, then add chicken.
This autumn-inspired version is cozy and hearty!
Garnish with fresh basil and Parmesan shavings.
Variation 6: Lemon Herb Chicken with Green Vegetables (Low-Carb/Keto)
Ingredient Modifications:
Omit: Potatoes (replace with cauliflower)
Vegetables: Broccoli, cauliflower, green beans, asparagus, zucchini
Add: 2 tablespoons butter melted into marinade for richness
Cheese: Sprinkle with Parmesan in last 5 minutes
Instructions:
Use the main lemon garlic marinade with added butter.
Choose all low-carb vegetables: broccoli, cauliflower florets, green beans, asparagus, zucchini rounds.
These vegetables cook faster than potatoes - check at 20 minutes.
Sprinkle with Parmesan cheese in the last 5 minutes of baking.
Perfect for keto, low-carb, or those avoiding starchy vegetables!
Serve with cauliflower rice on the side if desired.
Chef's Tips & Pro Secrets:
Pound chicken to even thickness: This is THE most important step for juicy, evenly cooked chicken. Thick parts cook slower than thin parts, leading to dry edges or raw centers.
Don't overcrowd the pan: Vegetables need space to roast, not steam. If your pan is too crowded, use two pans or cook in batches. Crowding creates moisture that makes everything soggy instead of caramelized.
Cut vegetables uniformly: Same-sized pieces cook at the same rate. Consistent sizing is key to everything finishing at once.
Use high heat: 425°F is ideal for this recipe. It's hot enough to caramelize vegetables and brown chicken without burning. Lower temperatures result in steamed, pale food.
Dry the vegetables thoroughly: Moisture is the enemy of roasting! Pat vegetables completely dry before tossing with oil.
Chicken thighs are more forgiving: They have more fat and stay juicier than breasts. If you often overcook chicken, use thighs instead!
Use an instant-read thermometer: This is the only reliable way to know when chicken is perfectly done. 165°F in the thickest part = safe and juicy.
Line the pan for easy cleanup: Parchment paper or foil makes cleanup a breeze and prevents vegetables from sticking.
Customize vegetables to your taste: Use what you have or what's in season. Good options: asparagus, green beans, cauliflower, Brussels sprouts, carrots, zucchini, cherry tomatoes.
Add harder vegetables first: If using a mix of hard (potatoes, carrots) and soft (zucchini, tomatoes) vegetables, add hard ones first for 10 minutes, then add soft ones.
Save the pan juices: Those caramelized bits and juices at the bottom are liquid gold! Drizzle them over the chicken and vegetables, or serve with crusty bread for dipping.
Make it ahead: Marinate chicken and prep vegetables the night before. Store separately in the fridge, then arrange on the pan and bake when ready!
Nutrition Information (Per Serving - 1/4 of recipe):
Calories: 385
Protein: 38g
Carbohydrates: 28g
Fiber: 5g
Sugar: 6g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 95mg
Sodium: 720mg
Potassium: 980mg
Vitamin A: 45% DV
Vitamin C: 150% DV
Calcium: 6% DV
Iron: 15% DV
Health Benefits - Why This Meal is Good for You:
This one-pan dinner is a nutritional powerhouse! The chicken provides high-quality lean protein (38g per serving) which supports muscle maintenance, keeps you full for hours, and provides essential B vitamins. Chicken breast is one of the leanest protein sources available, making this meal naturally low in saturated fat.
The rainbow of vegetables delivers an impressive array of vitamins, minerals, and antioxidants. Bell peppers are loaded with vitamin C (150% of your daily needs!), which supports immune function and skin health. Broccoli provides vitamins K, C, and folate, plus powerful cancer-fighting compounds. Potatoes contribute potassium for heart health and blood pressure regulation.
The lemon adds vitamin C and brightens flavors naturally without added sodium. Garlic provides allicin, a compound with anti-inflammatory and immune-boosting properties. Olive oil contributes heart-healthy monounsaturated fats that help your body absorb the fat-soluble vitamins in the vegetables.
This meal is naturally gluten-free, can easily be made low-carb or keto, and is balanced with protein, complex carbohydrates, healthy fats, and fiber. At under 400 calories per generous serving, it's satisfying without being heavy.
To make it even healthier: use all chicken breast instead of thighs, increase the vegetable-to-chicken ratio, use sweet potatoes instead of regular potatoes for more fiber and vitamin A, add dark leafy greens like kale in the last 10 minutes, or reduce oil by using cooking spray on vegetables.
Frequently Asked Questions (FAQ):
Q: Can I use frozen vegetables for sheet pan chicken?
A: Not recommended. Frozen vegetables contain too much moisture and will steam instead of roast, making everything soggy. Always use fresh vegetables for sheet pan dinners. If you must use frozen, thaw completely and pat very dry with paper towels.
Q: How do I prevent chicken from drying out?
A: Don't overcook! Use an instant-read thermometer and remove chicken at exactly 165°F. Pound chicken to even thickness before cooking. Let it rest for 5 minutes after cooking. Marinating also helps keep it juicy. Consider using chicken thighs which are more forgiving.
Q: Can I meal prep this recipe?
A: Absolutely! Cook the full recipe, let it cool, then portion into containers. Store in refrigerator for 4 days. Reheat in microwave or oven at 350°F until warmed through. Components can also be prepped ahead and cooked fresh daily.
Q: What if my vegetables aren't done when the chicken is?
A: Remove the cooked chicken to a plate and tent with foil to keep warm. Return vegetables to the oven for another 5-10 minutes until tender. Alternatively, cut vegetables smaller next time so they cook faster.
Q: Can I use bone-in chicken?
A: Yes, but cooking time increases significantly. Bone-in, skin-on chicken thighs need 40-45 minutes at 425°F. Bone-in breasts need 35-40 minutes. Start vegetables 10-15 minutes before adding chicken, or use quicker-cooking vegetables.
Q: Do I need to flip the chicken halfway through?
A: Not necessary, but you can if you want browning on both sides. The top will get beautifully golden without flipping. Flipping also risks losing the crispy top coating.
Q: Can I make this dairy-free?
A: Yes! This recipe is naturally dairy-free as written. Just skip the optional Parmesan garnish. Use olive oil for healthy fats.
Q: What vegetables work best for sheet pan dinners?
A: Sturdy vegetables that can handle high heat: potatoes, carrots, broccoli, cauliflower, Brussels sprouts, bell peppers, onions, zucchini, asparagus, green beans. Avoid delicate greens like spinach or lettuce.
Q: How do I get crispy vegetables instead of mushy ones?
A: High heat (425°F), dry vegetables thoroughly before roasting, don't overcrowd the pan, use enough oil to coat, and don't cover the pan. Space allows moisture to evaporate and vegetables to caramelize.
Q: Can I use chicken tenderloins?
A: Yes! Tenderloins are thinner and cook faster - they'll only need 15-20 minutes total. Add them to the pan 5-10 minutes after the vegetables start roasting.
Storage & Meal Prep Instructions:
Refrigerator Storage:
Cool completely to room temperature (within 2 hours of cooking)
Store chicken and vegetables in airtight containers for 3-4 days
Keep components separate if you prefer - chicken in one container, vegetables in another
Reheat until internal temperature reaches 165°F
Freezer Storage:
Cool completely
Portion into freezer-safe containers or heavy-duty freezer bags
Label with date and contents
Freeze for up to 3 months
Thaw overnight in refrigerator
Reheat in oven at 350°F for 20-25 minutes, or microwave until hot
Meal Prep Strategy (Sunday Prep for the Week):
Option 1 - Cook Everything:
Make 1-2 full recipes on Sunday
Portion into 4-8 individual containers
Refrigerate for 4 days or freeze extras
Grab and reheat for easy lunches/dinners all week
Option 2 - Prep Ahead, Cook Fresh:
Marinate chicken in zip-top bags (up to 2 days ahead)
Chop all vegetables, store in containers (2-3 days ahead)
Each night: Arrange on sheet pan, bake 30 minutes
Fresh-cooked dinner in minimal time!
Reheating Instructions:
Oven (best for maintaining texture): 350°F for 15-20 minutes until heated through
Microwave (quickest): 2-3 minutes on high, stirring halfway
Stovetop: Heat in skillet with a splash of water or broth, covered, for 5-7 minutes
Air fryer (crispiest): 350°F for 8-10 minutes
Packed Lunch:
Pack in microwave-safe container
Store with ice pack if needed
Microwave 2-3 minutes until hot
Optionally pack lemon wedges separately to squeeze fresh before eating
Troubleshooting Common Problems:
Chicken is dry and overcooked? Cooked too long or temperature too high. Use thermometer and remove at exactly 165°F. Chicken continues cooking as it rests.
Vegetables are mushy? Overcooked, or there was too much moisture. Pat vegetables completely dry before roasting and don't overbake.
Chicken is undercooked but vegetables are burning? Chicken pieces are too thick. Always pound to even thickness. Or temperature is too high - try 400°F instead.
Everything is bland? Not enough seasoning. Don't be shy with salt, especially on vegetables. Make sure lemon juice is fresh, not bottled.
Food is sticking to the pan? Line with parchment or foil, or use more oil. Make sure pan is properly preheated.
Vegetables aren't browning? Pan is overcrowded (use two pans), oven isn't hot enough (check with oven thermometer), or vegetables are too wet.
Potatoes aren't tender? Cut them smaller, or give them a 10-minute head start in the oven before adding chicken and other vegetables.
What to Serve with One-Pan Chicken and Vegetables:
Crusty bread or garlic bread (for soaking up juices)
Simple green salad with vinaigrette
Rice or quinoa (if you want extra carbs)
Couscous or orzo pasta
Tzatziki sauce or Greek yogurt for dipping
Fresh fruit salad
White wine (Sauvignon Blanc or Pinot Grigio)
Sparkling water with lemon
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