Sheet pan lemon chicken with vegetables is an easy, all in one dinner. Boneless skinless chicken breasts get marinated with Italian spices and lemon before roasting with broccoli florets and bell peppers.

We eat a lot of chicken in this house.

And I do mean a lot.

I also make a ton of sheet pan dinners.

After all, they are easy to prep and even easier to clean up and I’m always looking for ways to save time in the kitchen.

And this sheet pan lemon chicken saves me so much time both in prep and clean up without sacrificing any flavor.

You’ve got that bright lemon flavor, rich olive oil, pungent garlic, and Italian seasoning so each bite is going to be delicious.

And since the veggies cook with the chicken, you’ve got everything you need for dinner on one tray!

Ingredients

To make this you’ll need:

Boneless skinless chicken breasts– Each about 6 ounces
Olive oil– Extra virgin preferred
Lemon juice– Fresh is best for this!
Seasoning– Italian seasoning blend, salt, and pepper
Broccoli– Fresh broccoli florets
Red bell pepper– Seeded and cut into large pieces.
Parmesan cheese– Grated
Lemon wedges– For serving

How to Make

Like other sheet pan dinners, this sheet pan lemon chicken is pretty easy to make!

Start by pounding the chicken flat at the thickest end just until it’s about an even thickness throughout.

Put the chicken into a large ziplocking bag and set the bag aside.

Whisk 3 tablespoons of oil, lemon juice, 3 minced garlic cloves, Italian seasoning, and a liberal amount of salt and freshly ground black pepper together in a small bowl.

Pour the lemon marinade over the chicken in the ziplocking bag, squeeze out the air, and seal to close.

Massage the marinade into the chicken by squeezing and rubbing the marinade into the meat.

Refrigerate the chicken for at least 30 minutes, or up to 2 hours.

When the chicken is marinaded, add the broccoli and bell pepper to a large rimmed baking sheet and toss them with the remaining olive oil and garlic so they are evenly coated.

Spread the veggies out evenly.

Nestle the marinated chicken in between the seasoned vegetables and then spoon the excess marinade evenly overtop of the meat.

Bake at 425° for 18-22 minutes, just until the chicken is cooked through and tender and reaches 165°.

Remove the pan from the oven and season the broccoli with the parmesan cheese, if desired.

Serve on its own or with a side of rice and enjoy!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat the leftovers in a hot oven or in the microwave until warmed through.

Can I use frozen broccoli and peppers instead?

No.

Fresh broccoli and fresh peppers have less liquid than frozen.

Using the frozen variety would yield extra liquid that would make it soupy and alter cook times drastically.

Just don’t do it!

Tips and Tricks

Line the sheet pan with aluminum foil for easy clean up.
Add more garlic if you like. You measure that with your heart!
This pairs really well with a side of rice. To keep it easy, you can absolutely use the microwaveable kind!

Other Sheet Pan Dinners

This sheet pan lemon chicken and veggies is an all in one dinner solution everyone will love.

Make it and enjoy!

Looking for other sheet pan dinners?

Try these:

If you’ve tried this SHEET PAN LEMON CHICKEN, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Sheet Pan Lemon Chicken With Vegetables

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Course: Chicken, Dinner, Entree, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 379kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

4 6 oz boneless skinless chicken breasts
4-6 tbsp extra virgin olive oil divided
3 tbsp fresh squeezed lemon juice
3 garlic cloves minced and divided
1 1/2 tsp Italian seasoning
salt and pepper to taste
5 cups fresh broccoli florets
1 tbsp grated Parmesan cheese optional
1 large red bell pepper seeded and chopped into large pieces
fresh lemon wedges for serving

US Customary - Metric

Instructions

Pound the chicken flat at the thickest end just until it's somewhat even, then transfer them to a large ziplocking bag. Set aside.
4 6 oz boneless skinless chicken breasts
To a small bowl add 3 tablespoons of oil, lemon juice, 3 minced garlic cloves, Italian seasoning, and a liberal amount of salt and freshly ground black pepper. Whisk the marinade together until evenly combined.
4-6 tbsp extra virgin olive oil, 3 tbsp fresh squeezed lemon juice, 3 garlic cloves, 1 1/2 tsp Italian seasoning, salt and pepper
Pour the lemon marinade over the chicken in the ziplocking bag, squeeze out the air, and seal to close. Squeeze the bag so that the chicken gets liberally and evenly coated with the marinade massaging it into the meat.
Refrigerate the chicken for at least 30 minutes, or up to 2 hours.
Add the broccoli and bell pepper to a large rimmed baking sheet. Add the remaining olive oil and garlic, then toss them together until evenly coated. Spread out in an even layer.
5 cups fresh broccoli florets, 1 large red bell pepper
Nestle the marinated chicken in between the seasoned vegetables and then spoon the excess marinade evenly overtop of the meat.
Bake at 425° for 18-22 minutes, just until the chicken is cooked through and tender and reaches 165°.
Remove the pan from the oven and season the broccoli with the parmesan cheese, if desired.
1 tbsp grated Parmesan cheese
Serve and enjoy!
fresh lemon wedges

Notes

Line the sheet pan with aluminum foil for easy clean up.
Add more garlic if you like. You measure that with your heart!
This pairs really well with a side of rice. To keep it easy, you can absolutely use the microwaveable kind!