Lemon Herb Chicken and Veggies Sheet Pan are a simple and versatile meal. They are simply the best. I will show you two versions of sheet pan dinner.
When I have veggies that need to be used or I am leaving town for a few days, or maybe I just need a quick dinner, this type of meal is so welcoming.
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I made Lemon-Herbs Chicken and Veggies Sheet Pan dinners and served it with noodles or rice. Sometimes I season the rice or noodles with soy sauce.
Many times before I used fish fillets for sheet pan, or pork, so you can really use whatever you have at this moment to make an amazing meal.
Everyone happy and I did not spend more than 10 minutes in my kitchen preparing this, I call that win-win situation.
I am showing you two similar sheet pans. Just by switching vegetables you can create an amazing dinner in no time.
Lemon Herb Chicken over Asparagus
This meal is absolutely amazing. You could eat this just like this especially if you’re on a low carb diet, or serve with cauliflower rice, or perhaps regular rice.
You could also serve this with roasted potatoes as well as noodles.
Lemon Herb Chicken with Mixed Veggies
Just like one with asparagus, this one is an absolute delight. I love the texture and aroma of different veggies mixed with juices of lemon chicken.
My husband prefers this one the most so I make it as much as I can. I switch vegetables depending on the season, but other than that we just love sheet pans like this.
Happy Cooking, everyone!
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Lemon Herb Chicken and Veggies Sheet Pan
These two sheet pan dinners are similar but different.
Ingredients
Lemon-Herbs Chicken over Asparagus
- 1 Chicken Breast, 1 whole skinless chicken breast split in half
- 1 Bunch Asparagus, plus a good pinch of salt
- 1/2-1 Lemon Meyer Lemon, if possible, 4-5 slices
- 1 tablespoon Lemon Pepper Seasoning per breast for both sides (Mrs. Dash without sodium)
- 1 teaspoon Kosher Salt per breast on both sides, or to taste (a generous pinch of salt)
- 1 teaspoon dried Parsley
- 1 tablespoon of dried Rosemary, or a couple of sprig of fresh, remove leaves from the stem
- Drizzle of Oil
Lemon Herb Chicken with Mixed Veggies
- 1 Chicken Breast, 1 whole skinless chicken breast split in half
- 1 large zucchini, sliced
- 6 assorted mini sweet peppers (you may use bell peppers as well)
- 1 Handful assorted carrots
- 1/2 red onion, roughly chopped
- 2 garlic cloves, sliced
- 1 Lemon Meyer Lemon, if possible,
- 1 tablespoon Lemon Pepper Seasoning per breast for both sides
- 1 teaspoon Kosher Salt per breast on both sides, or to taste (a generous pinch of salt)
- 1 teaspoon dried Parsley
- 1 tablespoon of dried Rosemary, or a couple of sprig of fresh, remove leaves from the stem
- 1 tablespoon Thyme or a couple of sprigs of fresh
Instructions
Lemon-Herbs Chicken over Asparagus
- Preheat oven to 375F-400F
- Prepare chicken by seasoning it with lemon-pepper seasoning, then add herbs and rub all over the chicken. If your seasoning is without sodium then add a generous pinch of salt.
- Place asparagus on the bottom of the baking sheet, washed and trimmed. I trim about an inch from the bottom of the asparagus, it is too woody.
- Add a generous pinch of salt all over the asparagus, lemon-pepper seasoning, herbs, and a drizzle of oil. Then rub it all over the asparagus and separate it in a single layer, as you can see on the picture.
- Place chicken breast on top of the asparagus, add lemon slices on top of the chicken and sides as well, then drizzle a bit of oil all over.
- Bake it for about 40 to 45 minutes, depending on the size of the chicken. If the internal temperature thermometer reads 165F (at the thickest part of the chicken) then the chicken is cooked and safe to eat. Serve with rice or quinoa, and similar, and salad.
Lemon Herb Chicken with Mixed Veggies
- Preheat oven to 375F-400F
- Prepare chicken by seasoning it with lemon-pepper seasoning, then add herbs and rub all over the chicken. If your seasoning is without sodium then add a generous pinch of salt.
- Add a generous pinch of salt all over the vegetables, lemon-pepper seasoning, herbs, and a good drizzle of oil. Then rub it all over to coat. Separate it in a single layer. You may also add potatoes and other root veggies.
- Place chicken breast on top of the vegetables or on the side, add lemon slices on top of the chicken and sides as well, then drizzle a bit of oil all over. About 1 tablespoon altogether because chicken breast is pretty lean.
- Bake it for about 40 to 45 minutes, depending on the size of the chicken. If the internal temperature thermometer reads 165F (at the thickest part of the chicken) then the chicken is cooked and safe to eat.
Notes
You can use chicken with skin on. If you are cooking in the oven I would use the broiler for a minute or two just get that skin extra crunchy. You can also wrap skinless chicken breast with the hickory-smoked bacon.
Any leftovers place in the container and keep it in the fridge for 3 days, or freeze it for up to a month. If you keep it more then 3 days it loses the tastiness fo me that is why I always recommend 3 days.
You can most definitely use other vegetables such as broccoli, mushrooms, tomatoes or cauliflower, just an example. For each adult, count on having about 4 to 5 ounces of cooked chicken. 10 ounces of uncooked boneless chicken breasts will yield approximately 6 1/2 ounces cooked, while 10 ounces of uncooked boneless chicken thighs will yield approximately 5 ounces cooked.
I cooked this sheet dinner on my Traeger grill/smoker. You can use the oven, it is the same method.
Check your Lemon-Pepper seasoning for the sodium. Mine did not have any sodium that is why I used salt to season the chicken, but if your seasoning contains sodium most likely you would not need to add any additional salt.
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