Sheet Pan Lemon Chicken and Veggies
This Sheet Pan Lemon Chicken and Veggies is one of those dinner recipes I make again and again because everything cooks on one pan, and the flavors are fresh and simple.
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Made with just a few simple ingredients, this recipe is a great one to keep on repeat if you like easy dinners that don’t leave a pile of dishes in the sink.
Serve it with a garden salad or cucumber salad!
How to Make Sheet Pan Lemon Chicken and Veggies
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Preheat the oven to 350°F.
2. Pick the thyme leaves off the stems.
3. Arrange the chicken tenders on a large baking sheet and season with half the salt and pepper.
4. Drizzle with olive oil, then sprinkle thyme and half the garlic. Squeeze juice from half a lemon over the chicken.
5. Arrange the vegetables on the pan, then sprinkle with remaining salt, pepper, and garlic. Squeeze juice from another half lemon over the veggies.
6. Cut a lemon into slices and place them over the sheet pan.
7. Bake for 30–35 minutes, until the chicken is cooked through and vegetables are tender.
Serve & Enjoy!
Important Recipe Notes
- Don’t overcrowd the pan. Spread the chicken and veggies out in a single layer. If they’re too close together, they will steam instead of roast.
- Use fresh lemon if possible. Fresh lemon juice gives the best flavor and makes the dish taste brighter.
- Check chicken doneness. Chicken should reach an internal temperature of 165°F to be safe to eat.
- Adjust veggie size if needed. If your florets are large, cut them smaller so they soften fully in the cooking time.
- Line the pan for easy cleanup. Parchment paper or foil makes washing up much faster.
- Let it rest for a few minutes. Resting helps the juices settle and keeps the chicken tender.
- Great for meal prep. Store leftovers in the fridge for up to 3 days and reheat gently.
Sheet Pan Lemon Chicken and Veggies
Ingredients
- 1 ½ lbs fresh chicken tenderloins
- ½ tsp salt
- ½ tsp pepper
- 1 tbsp olive oil
- 1 tsp fresh thyme
- 1 tsp garlic
- 2–3 lemons
- 1 to 1½ cups broccoli florets
- 1 to 1½ cups cauliflower florets
Instructions
- Preheat the oven to 350°F.
- Pick the thyme leaves off the stems.
- Arrange the chicken tenders on a large baking sheet and season with half the salt and pepper.
- Drizzle with olive oil, then sprinkle thyme and half the garlic. Squeeze juice from half a lemon over the chicken.
- Arrange the vegetables on the pan, then sprinkle with remaining salt, pepper, and garlic. Squeeze juice from another half lemon over the veggies.
- Cut a lemon into slices and place them over the sheet pan.
- Bake for 30–35 minutes, until the chicken is cooked through and vegetables are tender.
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