Easy Sheet Pan Lemon Garlic Chicken & Veggies

Ever have one of those nights where you’re staring into the fridge, willing dinner to magically appear? You want something wholesome and delicious, but the thought of juggling multiple pots and pans feels like a monumental task. What if I told you the answer to your weeknight dinner dilemma is sitting on a single sheet pan? This Easy Sheet Pan Lemon Garlic Chicken & Veggies is my go-to lifesaver for a crazy Tuesday or a lazy Sunday. It’s the kind of meal that feels like a warm hug but requires barely any cleanup. Now that’s a win-win.

Why You’ll Love This

This recipe is the holy grail for busy nights. You get a complete, healthy dinner—tender chicken and roasted veggies—all cooked on one pan. That means more flavor mingling together and way less time spent scrubbing dishes afterward. The lemon and garlic combo is a classic for a reason; it’s bright, savory, and so, so satisfying. Honestly, if you’re only going to learn one sheet pan recipe, make it this one. It’s a dependable favorite that never lets you down.

Ingredients You’ll Need

• 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch chunks (the main protein that cooks up juicy and tender)
• 1 lb baby potatoes, halved or quartered (they get wonderfully crispy on the outside and soft inside)
• 2 cups broccoli florets (for a pop of green and great texture)
• 1 large bell pepper, any color, chopped (adds sweetness and color)
• 1 small red onion, sliced (roasts down to be sweet and delicious)
• ⅓ cup olive oil (coats everything for perfect roasting)
• 4 cloves garlic, minced (for that essential savory flavor)
• Zest and juice of 1 large lemon (brings the bright, fresh taste)
• 1 tsp dried oregano (a simple, herby touch)
• 1 tsp smoked paprika (adds a subtle, smoky depth)
• Salt and black pepper to taste (the essential seasonings)
• Fresh parsley, chopped for garnish (optional, but makes it pretty)

Let’s Get Cooking Step by Step

1. Preheat your oven to 425°F (220°C). Grab a large sheet pan—no need to grease it, the oil in our mix will take care of that.
2. In a large bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, oregano, smoked paprika, salt, and pepper. This is your flavor-packed marinade and dressing all in one.
3. Add the chopped chicken chunks to the bowl and toss them until they’re fully coated in the marinade. Let them sit for about 5 minutes while you prep the veggies. This little rest lets the flavors start to sink in.
4. To the same bowl (see? fewer dishes!), add your halved potatoes, broccoli florets, bell pepper, and red onion. Toss everything together until all the veggies are shiny and well-coated. Don’t worry if it seems crowded; it’ll all fit on the pan.
5. Spread the chicken and veggie mixture onto your sheet pan in a single layer. This is key for getting that golden-brown roast instead of steam. Crowding is the enemy of crispness!
6. Pop the pan into the preheated oven and roast for 20-25 minutes. You’ll know it’s done when the chicken is cooked through (an internal thermometer should read 165°F) and the potatoes are fork-tender. For extra browning, you can give everything a quick stir halfway through.
7. Once out of the oven, let it rest for a couple of minutes. Garnish with a sprinkle of fresh parsley if you’re feeling fancy. And that’s it! Dinner is served.

Easy Sheet Pan Cooking Tips

• Chop everything into similar-sized pieces. This ensures your chicken and potatoes finish cooking at the same time as your quicker-cooking veggies like broccoli.
• Don’t skip the preheat! A properly hot oven is what gives you that delicious caramelization instead of steaming your food.
• If you’re using particularly thick chicken breasts, you can add them to the pan first and give them a 5-minute head start before adding the veggies.
• Give the pan a shake or a stir about halfway through the cooking time. This helps all sides get equally golden and perfect.
• No large bowl? No problem. You can mix everything right on the sheet pan itself. Just drizzle the oil and spices over the top and use your hands to mix it all together. A little messy, but it works!
• Parchment paper is your friend. It doesn’t prevent browning, but it makes cleanup an absolute dream.

Variations & Substitutions

This recipe is wonderfully flexible. Out of broccoli? Try green beans or asparagus (add them halfway through since they cook faster). Not a potato person? Sweet potatoes or even chickpeas are a fantastic swap. For a different flavor profile, swap the lemon and oregano for Italian seasoning and a splash of balsamic vinegar. If you’re feeding a vegetarian crowd, replace the chicken with extra-firm tofu or canned chickpeas (just pat them dry first). And if you’re watching your carbs, cauliflower florets make a great stand-in for the potatoes.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but it’s also happy to share the table. For a heartier supper, serve it over a bed of fluffy quinoa, brown rice, or simple buttered noodles. A simple side salad with a light vinaigrette complements the roasted flavors beautifully. A crusty piece of bread is also perfect for soaking up any of the delicious lemony juices left on the pan. So good.

Storage & Reheating

Leftovers will keep in an airtight container in the fridge for up to 3-4 days. To reheat, the microwave is quick, but for the best texture, spread the leftovers on a sheet pan and warm them in a 350°F oven for about 10-15 minutes. This helps the veggies and chicken get a bit of their crispness back instead of getting soggy. You can also freeze this meal for up to 3 months. Let it thaw overnight in the fridge before reheating.

Frequently Asked Questions

• Can I use frozen vegetables? You can, but I’d recommend thawing them completely and patting them very dry first. Frozen veggies release a lot of water and can make your dish steam instead of roast.
• What’s the best cut of chicken for this? I prefer thighs because they stay incredibly juicy, but breasts work perfectly fine if that’s what you have. Just be sure to cut them into even chunks so they cook through at the same time.
• My veggies are burning before my chicken is done. What happened? This usually means your veggies were cut too small. Next time, make your potato chunks a bit larger and your broccoli florets nice and big. You can also place the quicker-cooking veggies like peppers and onions around the chicken, which takes longer to cook.
• Is this one of those cheap dinners for a family? Absolutely! Chicken, potatoes, and broccoli are budget-friendly staples, and this recipe makes the most of them with minimal waste. It’s a fantastic way to feed a crowd without breaking the bank.