One Pan Lemon Herb Chicken and Vegetables

Who needs a sink full of dishes when you can create dinner magic on a single sheet pan? This lemon herb chicken is about to revolutionize your weeknight cooking game – juicy chicken, perfectly roasted veggies, and a zingy lemon herb marinade that infuses everything with mouthwatering flavor. The best part? While it tastes like you spent hours in the kitchen, you’ll barely break a sweat.

The secret to this dish’s incredible flavor is the bright, herbaceous vinaigrette that does double duty as both marinade and flavor booster. Herbs de Provence brings a touch of French countryside elegance, while fresh lemon brightens everything it touches. As it roasts, the chicken releases its savory juices that mingle with the vegetables below, creating a natural sauce that’s absolutely irresistible. Trust me – you’ll want crusty bread nearby to soak up every last drop.

Ingredients

For the Pan:

• 3-4 boneless, skinless chicken breasts
• 1 pound red potatoes, diced into no larger than 1-inch pieces
• 1 pound carrots, peeled (about 6-8 each)
• 1 pound asparagus, woody ends removed (about 12 spears)
• 2 cups cherry tomatoes
• 1 lemon, thinly sliced
• Fresh rosemary, parsley and ground black pepper for garnish
• Extra olive oil for drizzling

For the Vinaigrette:

• ½ cup olive oil
• ¼ cup lemon juice
• 1 teaspoon lemon zest
• 3 tablespoons white wine vinegar
• 1 teaspoon dijon mustard
• ½ teaspoon salt
• Pinch of ground black pepper
• 1 teaspoon fresh rosemary, minced
• 1 teaspoon Herbs de Provence (with Lavender if available)

Steps

1. Make the vinaigrette: In a medium mixing bowl, whisk together all vinaigrette ingredients until thoroughly combined. The mixture should emulsify slightly and appear uniform in consistency. The dijon mustard acts as an emulsifier, helping the oil and acidic ingredients blend together smoothly.
2. Marinate the chicken: Place chicken breasts in a large ziplock bag or shallow mixing bowl and pour the vinaigrette over them, ensuring each piece is well-coated. Seal or cover and refrigerate for at least 30 minutes but ideally 2-4 hours for maximum flavor penetration. Don’t marinate longer than 8 hours as the acid in the lemon juice can start to break down the protein too much.
3. Prepare for baking: Preheat the oven to 400°F (205°C). Remove the chicken from the marinade, allowing excess to drip off. Don’t discard the marinade yet – you can brush a little on the vegetables for extra flavor.
4. Prepare the first round of vegetables: Lightly oil or spray a large rimmed baking sheet (approximately 18×13 inches) to prevent sticking. Arrange the potatoes and carrots in a single layer across the pan. For even cooking, ensure your potato pieces are uniform in size and no larger than 1-inch pieces. Drizzle lightly with 1-2 tablespoons olive oil and season with a large pinch of salt (about ½ teaspoon) and pepper to taste. Toss with your hands to ensure even coating.
5. Begin baking: Place chicken breasts on top of the vegetables, spacing them evenly. Bake at 400°F (205°C) for 30 minutes. The root vegetables need this head start to ensure they’ll be tender when the chicken is done.
6. Add remaining vegetables: After 30 minutes, remove the pan from the oven. The chicken should be partially cooked but not yet done. Add the asparagus, cherry tomatoes, and lemon slices, arranging them around the chicken. The tomatoes will release moisture as they cook, creating additional steam that helps keep the chicken juicy.
7. Complete cooking: Return the pan to the oven and bake for another 13-15 minutes, until chicken reaches an internal temperature of 165°F (74°C) when tested with a meat thermometer in the thickest part. The vegetables should be fork-tender, and the asparagus should be bright green with lightly browned tips.
8. Optional browning step: For a gorgeous golden finish on the chicken, switch your oven to broil at 500°F (260°C) for 2-3 minutes. Watch carefully to prevent burning – the sugars in the marinade can blacken quickly under the broiler.
9. Garnish and serve: Remove from oven and let rest for 3-5 minutes to allow juices to redistribute in the chicken. Sprinkle with fresh chopped rosemary, parsley and a final grind of black pepper. Serve immediately while hot, making sure to spoon some of the flavorful pan juices over each serving.

Smart Swaps

• Use bone-in chicken thighs instead of breasts for more flavor and moisture (increase cooking time by 10-15 minutes)
• Swap red potatoes for sweet potatoes for more nutrients and a lower glycemic index
• Replace white wine vinegar with apple cider vinegar for a different flavor profile and potential health benefits
• Try broccoli or cauliflower florets instead of asparagus when not in season (add with the first round of vegetables)

Make It Diabetes-Friendly

• Reduce potatoes to ½ pound and replace the other half with 1 medium cauliflower head cut into florets (saves approximately 15g carbs per serving)
• Use all low-glycemic vegetables like brussels sprouts, bell peppers, and zucchini instead of carrots and potatoes (reduces carb count by approximately 20g per serving)
• Serve with a side of ¼ cup cooked quinoa (15g carbs) instead of bread or rice (typically 30-45g carbs)
• Add an extra 2 tablespoons of olive oil to the pan to increase healthy fats, which helps slow carbohydrate absorption

Pro Tips

• For extra crispy vegetables, preheat your sheet pan in the oven before adding ingredients
• Pat chicken completely dry before marinating for better flavor absorption
• Use a meat thermometer inserted into the thickest part of the breast to guarantee perfectly cooked chicken
• For meal prep, store in individual containers for up to 3 days – the flavors actually improve overnight!
• Squeeze fresh lemon over everything just before serving for a bright flavor boost