Lemon Herb Sheet Pan Chicken & Veggies
This Lemon Herb Sheet Pan Chicken & Veggies is a fresh, flavorful dinner that keeps cleanup easy. Chicken and vegetables roast together on one pan with bright flavor from Kinder’s Lemon Herb Marinade. It’s the kind of sheet pan chicken recipe that fits right into busy weeknights—simple to prep, full of flavor, and one of those easy sheet pan dinners you’ll come back to again and again.
Ingredients
Chicken
1½ lbs boneless skinless chicken breasts or thighs, cut into 2” cubes
Vegetables
1 large sweet potato, peeled and diced into ½-inch cubes
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, cut into wedges
2 cups broccoli florets
1 zucchini, sliced into half moons, ½” thick
1–2 Tbsp olive oil
Finishing
Zest of 1 fresh lemon
Fresh parsley, chopped (optional)
Instructions
Place the chicken pieces in a large zip-top bag or shallow dish with Lemon Herb Marinade over the chicken and turn to coat evenly. In a separate bag or bowl, place toss all veggies except sweet potatoes with Lemon & Herb Marinade. Refrigerate for at least 20–30 minutes and up to 2 hours for deeper flavor.
Preheat your oven to 450°F and line a large sheet pan with parchment paper or foil.
Spread the diced sweet potatoes evenly on the sheet pan. Lightly coat with with olive oil and The Blend. Roast for 10 minutes to give them a head start since they take the longest to cook.
After 10 minutes, add the marinated chicken to the sheet pan evenly among the sweet potatoes. Return the pan to the oven and roast for 12 minutes.
After 12 minutes, add the bell peppers, broccoli, red onion, and zucchini. Toss gently on the pan to distribute everything evenly, making sure the vegetables are spread out so they roast rather than steam.
Return the sheet pan to the oven and roast for about 12 minutes, or until the chicken reaches 165°F internally and the sweet potatoes are fork-tender.
Switch the oven to broil for the final 3 minutes to lightly caramelize the vegetables and edges of the chicken. Watch carefully so it doesn’t burn.
Remove from the oven and immediately finish with fresh lemon zest sprinkled over the entire pan. Garnish with chopped parsley or basil (optional) and serve warm with steamed rice.
Pro Tip
We also love this recipe on the grill! Skewer the marinated chicken and veggies and cook over high heat.
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Lemon Herb Sheet Pan Chicken & Veggies
This Lemon Herb Sheet Pan Chicken & Veggies is a fresh, flavorful dinner that keeps cleanup easy. Chicken and vegetables roast together on one pan with bright flavor from Kinder’s Lemon Herb Marinade. It’s the kind of sheet pan chicken recipe that fits right into busy weeknights—simple to prep, full of flavor, and one of those easy sheet pan dinners you’ll come back to again and again.
Ingredients
Chicken
1½ lbs boneless skinless chicken breasts or thighs, cut into 2” cubes
Vegetables
1 large sweet potato, peeled and diced into ½-inch cubes
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, cut into wedges
2 cups broccoli florets
1 zucchini, sliced into half moons, ½” thick
1–2 Tbsp olive oil
Finishing
Zest of 1 fresh lemon
Fresh parsley, chopped (optional)
Instructions
Place the chicken pieces in a large zip-top bag or shallow dish with Lemon Herb Marinade over the chicken and turn to coat evenly. In a separate bag or bowl, place toss all veggies except sweet potatoes with Lemon & Herb Marinade. Refrigerate for at least 20–30 minutes and up to 2 hours for deeper flavor.
Preheat your oven to 450°F and line a large sheet pan with parchment paper or foil.
Spread the diced sweet potatoes evenly on the sheet pan. Lightly coat with with olive oil and The Blend. Roast for 10 minutes to give them a head start since they take the longest to cook.
After 10 minutes, add the marinated chicken to the sheet pan evenly among the sweet potatoes. Return the pan to the oven and roast for 12 minutes.
After 12 minutes, add the bell peppers, broccoli, red onion, and zucchini. Toss gently on the pan to distribute everything evenly, making sure the vegetables are spread out so they roast rather than steam.
Return the sheet pan to the oven and roast for about 12 minutes, or until the chicken reaches 165°F internally and the sweet potatoes are fork-tender.
Switch the oven to broil for the final 3 minutes to lightly caramelize the vegetables and edges of the chicken. Watch carefully so it doesn’t burn.
Remove from the oven and immediately finish with fresh lemon zest sprinkled over the entire pan. Garnish with chopped parsley or basil (optional) and serve warm with steamed rice.
Pro Tip
We also love this recipe on the grill! Skewer the marinated chicken and veggies and cook over high heat.