A bright and healthy sheet-pan lemon herb chicken roasted alongside seasonal spring vegetables for a simple, flavorful, and balanced dinner.
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Step 1
Preheat oven
Preheat the oven to 200°C (400°F) and prepare a large baking tray.
Step 2
Season the chicken
Mix olive oil, lemon juice, lemon zest, garlic, herbs, salt, and pepper. Coat the chicken evenly with the marinade.
Step 3
Prepare vegetables
Chop all vegetables into even pieces and toss with olive oil, salt, pepper, and a little lemon juice.
Step 4
Assemble tray
Spread vegetables on the baking tray and place the marinated chicken on top or between them.
Step 5
Roast
Bake for 35–45 minutes until chicken is fully cooked and vegetables are tender and lightly browned.
Step 6
Finish and serve
Squeeze fresh lemon over everything, garnish with parsley, and serve hot.
Even cooking
Cut vegetables into similar sizes so they roast evenly.
Extra flavor
Let the chicken marinate for at least 30 minutes for deeper lemon-herb flavor.
Spicy version
Add chili flakes or cayenne to the marinade for heat.
Low-carb version
Replace potatoes with cauliflower or extra zucchini.
Fridge
up to 3–4 days
Store in airtight container and reheat in oven for best texture.
Q: Can I use chicken breast instead of thighs?
A: Yes, but thighs stay juicier during roasting.
Q: Can I meal prep this?
A: Yes, it stores well and is great for 2–3 days of lunches.
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