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Sheet pan with lemon-herb chicken, roasted potatoes, carrots, bell pepper, and red onion

Easy Sheet Pan Lemon Herb Chicken and Vegetables

A colorful one-pan dinner with lemon-herb chicken, potatoes, carrots, peppers, and onion. Staggered roasting helps every ingredient cook evenly.
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Prep Time 20 minutes
Cook Time 35 minutes
Servings: 4 servings
Course: Dinner
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pinch crushed red pepper flakes optional
  • 1 1/2 pounds boneless skinless chicken breasts cut into 1-inch pieces
  • 1 pound baby potatoes halved or quartered if large
  • 2 medium carrots sliced 1/4 inch thick
  • 1 medium red bell pepper cut into 1-inch pieces
  • 1 small red onion cut into thick wedges
  • 3 tablespoons olive oil divided
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 3/4 teaspoon fine salt divided
  • 1/2 teaspoon ground black pepper
  • 1 medium lemon zested and juiced (about 2 tablespoons juice)
  • 2 tablespoons chopped fresh parsley optional, for serving

Equipment

  • 1 large rimmed sheet pan
  • 1 instant-read thermometer

Method
 

  1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper if desired.
  2. In a small bowl, mix the oregano, garlic powder, salt, black pepper, lemon zest, and crushed red pepper flakes if using.
  3. Toss the potatoes and carrots with 1 1/2 tablespoons olive oil and half of the seasoning. Spread them on the pan and roast for 15 minutes.
  4. Do not rinse the raw chicken. In a separate bowl, toss the chicken, bell pepper, and onion with the remaining olive oil and seasoning. Add the mixture to the pan and spread everything into an even layer.
  5. Roast for another 15 to 20 minutes, stirring once, until the vegetables are tender and the thickest chicken pieces reach 165°F (74°C).
  6. Drizzle with the lemon juice, sprinkle with parsley if using, and serve.

Notes

Food safety: Do not rinse raw chicken. Wash hands, utensils, bowls, and surfaces after handling it. Cook chicken to 165°F (74°C).
Storage: Refrigerate leftovers within two hours, use within three to four days, and reheat to 165°F (74°C).
Nutrition note: Nutrition information is omitted because values have not been independently calculated. Any future nutrition values will be labeled as estimates.