Roasted Lemon Herb Chicken and Rainbow Veggies

Sheet Pan Chicken and Veggies: Roasted Lemon Herb Delight

By Chef BakerMay 28, 2025

Table of Contents

Alright, let's dive into something seriously easy and delicious. ever get that "what's for dinner" dread? i totally do. that's where my sheet pan chicken and veggies comes to the rescue.

Honestly, it's a weeknight game changer. think flavour packed chicken and perfectly roasted veg, all on one pan. what's not to love?

Say Hello to Sheet Pan Chicken and Veggies!

This isn't your average chicken dinner, you know? it's a vibrant celebration of simple, fresh ingredients. the beauty of sheet pan chicken and veggies lies in its versatility.

It can easily be adapted to suit your mood or what's lurking in the fridge. this version is quick, easy and gives four generous servings.

Perfect for a family meal.

Why You’ll Fall in Love With This Recipe

This recipe gives you a healthy meal with easy cleanup. it's packed with protein and tons of vitamins from the veggies.

Serve it any night or for an informal get-together with friends. what makes this truly special is the lemon herb marinade.

It's tangy, bright, and infuses every bite with sunshine.

Ingredients You'll Need

For the Chicken & Marinade:

680g boneless, skinless chicken thighs
30ml olive oil
30ml fresh lemon juice
2 minced garlic cloves
15ml chopped fresh thyme leaves
15ml chopped fresh rosemary leaves
5ml dried oregano
2.5ml salt
1.25ml black pepper

For the Vegetables:

1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, cut into wedges
1 zucchini, chopped
1 yellow squash, chopped
240g cherry tomatoes, halved
30ml olive oil
1.25ml salt
1.25ml black pepper

Garnish (Optional):

Fresh parsley, chopped
Lemon wedges

Get That Oven Preheated!

Pop on your apron! preheat your oven to 200° c ( 400° f). line a large baking tray with parchment paper if you're not feeling the washing up.

Let's get the chicken marinated.

Okay, mates, let's talk grub! today, we're diving into the absolute magic of sheet pan chicken and veggies . honestly, it's a lifesaver.

Minimal fuss, maximum flavour. i've been making this for years, tweaking it here and there. remember that time my oven decided to have a meltdown halfway through? good times! anyway, enough rambling.

Let's get down to business!

Ingredients & Equipment: Ace in the Hole

Forget complicated recipes with a million ingredients. We're keeping it real. Think of it as a culinary shortcut. Ready to turn simple ingredients into a stunning meal?

Main Ingredients

Alright, grab these bits from your local shop. These measurements are spot on.

1.5 lbs (680g) boneless, skinless chicken thighs. Go for the ones that look plump and juicy. Avoid pale, dry looking chook!.
2 tablespoons (30ml) olive oil Extra virgin is the way to go, it adds a special touch.
2 tablespoons (30ml) fresh lemon juice Bottled stuff just doesn't cut it, know what I mean?
2 cloves garlic, minced Because garlic makes everything better, right?
1 tablespoon (15ml) fresh thyme leaves, chopped Smells amazing!
1 tablespoon (15ml) fresh rosemary leaves, chopped Adds that lovely woody aroma.
1 teaspoon (5ml) dried oregano Essential for that Mediterranean vibe.
1/2 teaspoon (2.5ml) salt Sea salt preferably, for that extra zing.
1/4 teaspoon (1.25ml) black pepper Freshly ground, of course.
1 red bell pepper , cored, seeded, and chopped into 1 inch pieces
1 yellow bell pepper , cored, seeded, and chopped into 1 inch pieces
1 red onion , cut into 1 inch wedges
1 zucchini , chopped into 1 inch pieces
1 yellow squash , chopped into 1 inch pieces
1 pint (2 cups / 240g) cherry tomatoes, halved.
2 tablespoons (30ml) olive oil
1/4 teaspoon (1.25ml) salt
1/4 teaspoon (1.25ml) black pepper

Quality check: for the chicken, look for a nice pink color. the flesh should be firm and spring back when you press it gently.

Same goes for the peppers they should be firm and bright, not wrinkly or soft.

Seasoning Notes: Flavour Bomb Alert!

This is where the magic happens. These spice combinations are absolute game changers.

Lemon & Herb Dream Team: Thyme, rosemary, oregano. This is a classic combo for a reason. It's fresh, fragrant, and pairs perfectly with chicken and veggies.
Garlic Power: Don't be shy with the garlic. It adds a lovely depth of flavour.
The "Umami" Factor: A tiny splash of Worcestershire sauce can really boost the savouriness. Trust me on this one. It's like a secret weapon for deliciousness.

Quick swap: out of fresh herbs? dried ones will do in a pinch. just use about half the amount. and if you are looking for thanksgiving side dishes mushrooms are a perfect complement! try adding some mushrooms for thanksgiving for an extra layer of savory goodness.

A splash of buttered mushroom recipe or even just some simple garlic herb mushrooms tossed in with your other veggies can elevate the whole dish.

Thanksgiving recipes mushrooms are a great way to add earthiness to your meal. don't be afraid to try some roasted mushrooms in brown butter or even a mushroom in sauce style.

These even work with a nice prime rib .

Equipment Needed: Keep It Simple

No need for fancy gadgets. These are the essentials.

Large mixing bowl.
Large sheet pan (baking tray). That's why we call this sheet pan chicken and veggies!!
Parchment paper (optional). Makes cleanup a breeze, honestly.
Small bowl (for marinade).
Cutting board.
Chef's knife.

Household Hacks: Don't have parchment paper? Just grease the baking tray well with olive oil. Works like a charm!

Right then, let's get cooking! Next, we'll cover the method. Trust me, it's dead easy. This may not be part of a lot of Delicious Main Dishes but I can assure it is!

Sheet Pan Chicken and Veggies: Your Weeknight Hero

Honestly, who has time for complicated dinners these days? i'm talking about easy and delicious. that's where sheet pan chicken and veggies comes to the rescue.

It's my go-to when i want a healthy, flavourful meal without the faff. this isn't just another recipe; it's a solution.

A delicious solution! this recipe is easily adaptable and you will love it!.

"According to a recent study, people who regularly cook at home tend to have healthier diets and lower stress levels".

Prep Like a Pro: Your Mise en Place

Essential mise en place is key for stress free cooking. chop all your veggies first bell peppers, red onion, zucchini, and yellow squash into similar sized pieces.

Halve your cherry tomatoes. for the chicken, pat it dry and cut into bite sized pieces. prepping ahead is a total time saver, you know?

Time saving organization tips: Get your spices measured out. Mix your marinade in a small bowl. Having everything ready to go before you start makes cooking so much smoother.

Safety reminders: always wash your hands after handling raw chicken. be careful when chopping vegetables. we don't want any trips to a&e.

Also, make sure your chicken is cooked to an internal temperature of 165° f ( 74° c) .

From Pan to Plate: step-by-step

Preheat your oven to 400° F ( 200° C) . Get that oven nice and hot.
Marinate the chicken: Toss the chicken with olive oil, lemon juice, garlic, thyme, rosemary, oregano, salt, and pepper. Make sure everything is well covered.
Prep the veggies: Toss the chopped veggies with olive oil, salt, and pepper.
Arrange on the pan: Spread the vegetables on a large baking tray, and arrange the marinated chicken among the veggies. Don’t overcrowd the pan!
Roast for 35- 40 minutes , or until the chicken is cooked through and the vegetables are tender. It depends on your oven, you know?
Rest and serve: Let it rest for 5 minutes before serving. This helps keep the chicken juicy.

Pro Tips: Secrets to Sheet Pan Success

Expert tip: Don't overcrowd the pan. Overcrowding equals steamed veggies. Use two sheet pans if needed!
Common mistake: Not cutting the vegetables uniformly. This leads to uneven cooking. No one wants crunchy carrots and mushy courgettes.
make-ahead option: You can chop the vegetables and marinate the chicken earlier in the day. Store them separately in the fridge, and then just toss everything together and roast when you're ready. This makes it even quicker!

This method can be easily adapted. speaking of adaptations, let's explore ways to incorporate some festive flavours. thinking about thanksgiving side dishes mushrooms ? why not roast some mushrooms for thanksgiving alongside your sheet pan chicken and veggies ?

a buttered mushroom recipe , or even roasted mushrooms in brown butter , would be divine.

You could even add some garlic herb mushrooms or a mushrooms in sauce for extra richness. and for those of you planning a prime rib, consider adding mushrooms.

These mushroom variations are delicious as a thanksgiving recipe.

So there you have it a ridiculously easy and tasty sheet pan chicken and veggies recipe. it's weeknight perfection, and it's totally adaptable.

Now go on, give it a go! you won't regret it.

Alright, let's chat about those all-important recipe notes! i swear, sometimes they're the secret weapon for taking a good dish to amazing .

And they help us make this sheet pan chicken and veggies pop, innit?

Recipe Notes: Elevating Your Sheet Pan Game

Serving Suggestions: Plating Like a Pro and More!

Listen, nobody wants a sad-looking plate. honestly, even the best grub looks better with a little tlc. when it comes to plating your sheet pan chicken and veggies , think about colour! a sprinkle of fresh parsley always works wonders, and a cheeky lemon wedge just screams "fresh!".

For sides, i'm a big fan of simple. some fluffy couscous or quinoa is spot on. got mates coming round for thanksgiving side dishes mushrooms ? some garlic herb mushrooms would fit like a glove as a side.

Also, think about pairing your sheet pan chicken and veggies with a crisp, green salad for a bit of freshness.

Storage Tips: Keeping It Fresh

Right, so you've got leftovers (lucky you!). let the sheet pan chicken and veggies cool down completely. then, bung them in an airtight container in the fridge.

They'll be grand for about 3-4 days. don't risk it after that!

Freezing? you can do it, but honestly, the veggies can get a bit mushy. it is what it is. if you must freeze, make sure it's properly cooled and in a freezer safe container.

Reheating is best done in the oven to keep the chicken skin crispy.

Variations: Mix It Up, Mate!

Fancy a change? i get it! for a dietary adaptation , ditch the chicken altogether and use chickpeas for a fab veggie option.

For a seasonal ingredient swaps , when autumn rolls around, swap out some of the veggies for chunks of butternut squash or sweet potato.

These are tasty mushrooms for thanksgiving options too.

Nutrition Basics: Goodness in Every Bite

Okay, i'm not a nutritionist, but let's keep it simple. this sheet pan chicken and veggies is packed with protein from the chicken, vitamins from the veggies, and healthy fats from the olive oil.

It's a proper balanced meal.

Just one serving dishes out roughly 350 calories, 35 grams of protein, 20 grams of fat, 15 grams of carbohydrates, 4 grams of fibre, 6 grams of sugar, and 400 mg of sodium.

If you're looking for delicious main dishes that are actually good for you, this is a winner. and hey, incorporating roasted mushrooms in brown butter can add even more nutrients while being a crowd favourite.

Give it a whirl, won't you? You might just surprise yourself. Happy cooking!

Frequently Asked Questions

Can I use different vegetables for this sheet pan chicken and veggies recipe? I'm not a fan of bell peppers.

Absolutely! Think of it like choosing your favourite sweets from a pick 'n' mix. While this recipe calls for bell peppers, red onion, zucchini, yellow squash, and cherry tomatoes, you can easily swap them out.

Broccoli florets, asparagus, Brussels sprouts (halved), carrots, or even chunks of butternut squash would all work beautifully. Just remember to cut them into roughly the same size so they cook evenly, and adjust cooking times depending on the density of the vegetables root veggies like carrots will need a bit longer.

How do I prevent my sheet pan chicken and veggies from being soggy? Nobody wants a soggy bottom, right?

Soggy vegetables are a common woe, but easily avoided! First, make sure you don't overcrowd the pan; this causes the veggies to steam instead of roast. Use two sheet pans if needed. Pat the chicken dry before marinating. Tossing the vegetables with olive oil and seasonings before roasting also helps.

Finally, roasting at a high enough temperature (400°F/200°C) is key to caramelisation rather than steaming. You can also broil for the last few minutes to get some lovely browning, but keep a close eye to prevent burning!

What's the best way to store leftover sheet pan chicken and veggies? I made a bit too much!

Leftovers are like a gift that keeps on giving! Once your sheet pan chicken and veggies have cooled down completely, transfer them to an airtight container. They'll keep well in the fridge for up to 3-4 days.

To reheat, you can use the microwave (though the veggies might lose a bit of their crispness), or you can reheat them in a skillet on the stovetop with a little bit of oil. Alternatively, spread them on a baking sheet and reheat in the oven at 350°F (175°C) until warmed through for optimal texture.

Can I make this sheet pan chicken and veggies recipe ahead of time? Time is always of the essence, innit?

You can definitely get a head start on this meal! You can marinate the chicken and chop the vegetables up to 24 hours in advance. Store them separately in the refrigerator. When you're ready to cook, simply toss the vegetables with olive oil and seasonings, arrange everything on the sheet pan, and roast as directed.

This cuts down on prep time during the busy week.

Is sheet pan chicken and veggies a healthy meal? I am trying to cut down on the takeaways, cheers!

Absolutely! This sheet pan dinner is packed with lean protein from the chicken and vitamins and fiber from the vegetables. It's a much healthier alternative to takeaways, as you control the ingredients and the amount of added fat and sodium. Roasting the vegetables also helps to retain their nutrients.

To make it even healthier, you could use skinless chicken breasts instead of thighs or reduce the amount of olive oil.

Can I use chicken breast instead of chicken thighs for this sheet pan chicken and veggies recipe?

Yes, you can certainly substitute chicken breast for chicken thighs. However, chicken breast tends to dry out more easily. To prevent this, I recommend cutting the chicken breast into evenly sized pieces and ensuring it's not overcooked.

Reduce the cooking time by about 5-10 minutes and check the internal temperature; it should reach 165°F (74°C). Marinating the chicken breast for longer can also help keep it moist.