Sheet Pan Lemon Garlic Chicken & Veggies
A fuss-free, flavor-packed dinner the whole family will love! This easy sheet pan supper is a serious weeknight win—everything cooks on one pan, which means less mess, less stress, and dinner is done lickety-split.
Roasted broccoli and green beans start to caramelize and gently crisp in the oven for the first 15 minutes, while the chicken soaks up a zesty lemon-garlic marinade. Next, the chicken is nestled between the veggies and the dish goes back into the oven for a final 15 to 20 minutes until the chicken is done. That’s it. It’s easy, healthy, and packed with protein and fiber to keep you full and satisfied. Plus, you can customize the veggies with whatever’s in your fridge (cauli, sugar snap peas, bell pepper… you’re the boss).
Why you’ll love this recipe:
- One pan, full meal: Protein and veggies roast together for effortless cooking, serving, and cleanup.
- Zippy marinade magic: Lemon, garlic, and Italian herbs bring fantastic flavor.
- Great for guests or meal prep: Works just as well for company as it does for lunchboxes (just cut up the chicken into bite-size pieces).
- Make it your own: Swap in asparagus, sugar snap peas, artichoke hearts, bell pepper and onion chunks, or cauliflower—whatever you’ve got!
How this recipe was created: When I hosted a small dinner party with friends not too long ago, I wanted something easy, fresh, and crowd-pleasing—without being stuck juggling pots and pans while everyone else was sipping wine (although, I’m a pretty impressive multitasker when it comes to wine, haha). This Sheet Pan Lemon Garlic Chicken & Veggies saved the day. I had a house full of hungry guests on the way and not a lot of time to spare, so I tossed everything onto a baking sheet, slid it into the oven, and let the citrusy aroma greet my friends as they walked in. It felt fancy… but it was secretly sooo easy. We paired it with a big salad dressed in Lemon Vinaigrette, seasoned quinoa, and plenty of laughter around the table!
I’m a big fan of sheet pan meals—they just make life easier. Everything cooks together, there’s less cleanup, and you still end up with a well-rounded, satisfying dinner. It’s a no-brainer on busy nights and honestly feels kind of like a kitchen win every time!
If you love sheet pan recipes as much as I do, I’ve got many more for you to try. My One Sheet Roasted Chicken and Brussels Sprouts and Sheet Pan Rosemary Chicken and Vegetables are easy, reliable meals that deliver every time. This One-Sheet Pineapple Chicken with Teriyaki Glaze brings a sweet and savory twist with Asian-inspired flavor. And if you want to mix it up with a different protein, go for my Sheet Pan Salmon Niçoise Salad or Mediterranean Shrimp with Charred Vegetables.
Try my Lemon-Thyme Chicken Paillard!
Sheet Pan Lemon Garlic Chicken & Veggies
Ingredients
For the veggies:
- 4-5 cups broccoli florets, break larger ones into bite-sized pieces
- 1 (12-ounce) bag green beans
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Olive oil spray
For the marinade & chicken:
- ¼ cup olive oil or avocado oil
- 3 tablespoons lemon juice
- 1 tablespoon Italian seasoning
- 4-5 garlic cloves, minced (or 2-3 tsp garlic powder)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 4 boneless, skinless medium chicken breasts , ~6 ounces each
Instructions
Prepare Vegetables
- Preheat your oven to 400°F and mist a large baking sheet with nonstick spray.
- Spread broccoli and green beans in a single layer on the sheet. Mist the veggies with olive oil spray, then sprinkle with ½ tsp salt and ½ tsp black pepper. Roast in the oven for 15 minutes.
Make the Marinade & Prep the Chicken
- While the veggies are roasting, whisk together the olive oil, lemon juice, Italian seasoning, garlic, 1 tsp salt, and 1 tsp black pepper in a bowl. Add the chicken breasts, tossing to coat. Let them marinate while the veggies finish roasting.
- After 15 minutes, remove the veggies from the oven. Push the veggies to the sides of the pan, clearing 4 spaces for the chicken. Lay the chicken breasts directly onto the hot pan to get a nice sear. Pour any extra marinade evenly over the chicken pieces
- Return the pan to the oven and bake for another 15 minutes, or until the chicken reaches an internal temp of 165°F at its thickest part. Remove from oven and garnish with optional fresh herbs (like parsley or basil).
This is such a delicious recipe! I already want to make it again. I’ve started eating healthier, and your recipes make it easy as they are all so tasty!!!
Hi Lessley, thanks for your kind words—they mean the world to us! We’re so glad you enjoyed the recipe and we’re grateful to have you as part of our community!
—Donna
This was excellent! I’m always a bit apprehensive when combining chicken with other foods when cooking but it came out great. Light, flavorful and super easily. Will add this to my lineup of healthy, easy meals
Hi Chris, we’re so glad to hear this recipe was a hit…and even happier that it has earned a spot in your regular meal rotation! Thanks for stopping by to share your sweet comment!
—Donna
Loved the marinade in this recipe! Nice summery taste from the lemon. Used leftover chicken the next day in a salad of greens. Will definitely have this recipe on repeat.
Hi Laura, so happy you’re loving the recipe and that it earned a spot in your regular rotation! Even better that there’s leftover chicken to use for lunch or dinner the next day 🙂 Thanks for sharing your thoughts with us! We appreciate having you as part of our community!
—Donna
Just wondering if you could substitute boneless, skinless chicken thighs for chicken breasts. Thank you.
Hi Cynthia! Yes, chicken thighs will work! For boneless, skinless thighs, follow the directions for breasts, but keep them in the oven a few extra minutes…boneless thighs usually need about 18–22 minutes, and you’ll know they’re done once they hit 165°F at the thickest spot. If you’re using bone-in thighs, those take longer (~ 25–35 minutes), so you can pop them on the pan with the veggies from the very start, since the veggies also need about 25–30 minutes total. Once again, always check that the chicken reaches 165°F at its thickest point before removing from the oven. Enjoy! — Eliza (Team Joy)
Not rating because I haven’t made this yet. If I used skinless boneless chicken thighs instead of breasts, how should I change the cooking time?
Hi Debby! Chicken thighs will work great! For boneless, skinless thighs, just follow the directions for breasts, but keep them in the oven a few extra minutes—boneless thighs usually need about 18–22 minutes, and you’ll know they’re done once they hit 165°F at the thickest spot. The vegetables will be fine with the extra time.
On the other hand, if you’re using bone-in thighs, those take longer (~ 25–35 minutes), so you can pop them on the pan with the veggies from the very start, since the veggies also need about 25–30 minutes total. Once again, always check that the chicken reaches 165°F at its thickest point before removing from the oven. Hope you enjoy this one! — Eliza (Team Joy)
Fantastic flavor!! Cut the recipe down to one serving – wasn’t sure at first it would be enough marinade, but it was spot on. I did add a bit more lemon juice and I could taste it in every bite. Easy, healthy and delicious!
Hi Jill, Yay, so glad it worked perfectly scaled down! Extra lemon juice sounds like the ultimate upgrade…thanks for sharing your tip. Healthy, simple, and full of flavor is always the goal! — Eliza (Team Joy)
This was so easy and flavorful! I cut the recipe in half and cooked it in my Breville oven. I definitely will be making it again although I will use less salt.
Hi Vicki! So glad you enjoyed it! Love that you made it work in your Breville oven…smart variation! Can’t wait for you to make it again! — Eliza (Team Joy)
Trying this for dinner. Can you let the chicken marinate longer?
Hi Christine, Excellent! So happy to hear you’re trying this one. Yes, you can marinate the chicken anywhere from 10-15 minutes minimum up to about 3 hours. Because lemon juice is highly acidic, it starts breaking down the chicken’s proteins, which can make the texture mushy or tough if left too long. — Eliza (Team Joy)
This recipe is a Winner and a Keeper ! So easy ,tasty, satisfying , healthy and DELICIOUS !
WOW My family so Enjoyed ! thank you Joy for another great recipe that i added to my list
I served with brown & a garden salad 5 STARS
Hi Michele! A winner AND a keeper, perfection! We love that you enjoyed it, and will make again. Brown rice and a garden salad seem like the perfect complements! — Eliza (Team Joy)
Let me tell you I had just about given up on chicken because even when using a thermometer sometimes the breast will come out dry or too chewy or rubbery and dark meat is just too greasy for me so then I tried this and I’m going to tell you I love recipes that don’t require a ton of ingredients and I don’t want to spend hours in the kitchen anymore and now I’ve gotten to where I love to freeze my meals been one day cooking and freeze a bunch of meals for the week it’s healthy it’s organic and it’s portion controlled and this recipe man track cuz I don’t think I’m going to ever cook chicken any other way maybe a stir fry or when I want to fry some chicken but this is foolproof so everything she said about it is correct I mean 10 minutes of prep the marinade only has four ingredients if you don’t count salt and pepper stuff you already have it is so easy and it every time I take a bite of it I’ve been eating it for 2 days now and every time I take a bite I say the same thing, mmm this is so delicious! this is so good! It’s tender it’s juicy it’s wonderful! perfectly cooked and you can you can sub in any veg! I fell in love with Joy as soon as I made it! Looking forward to trying more of her sheet pan recipes… Salmon is next!! Woohoo!!!
Hi Sherry! Oh my goodness…what a wonderful message to read! Thank you for taking the time to share all of this. We’re so happy this chicken method has earned a permanent spot in your kitchen lineup… that’s the ultimate compliment! — Eliza (Team Joy)
Made this last night and it was scrumptious, chicken had so much flavor! Thank you
Hi Michelle! We’re thrilled you loved it, and that the chicken delivered on flavor. Thanks so much for taking the time to share your feedback… comments like this truly make Joy’s day. Enjoy every delicious bite! — Eliza (Team Joy)
Hi … I’ll be making this recipe this week. Question, for the 1Tbsp of Italian Seasoning, is that found in the spices area?
Hi Rachel! Yes, they sell Italian seasoning right in the spice aisle. It’s a mix of a few things like dried oregano, basil, thyme and rosemary. You can easily find it. Hope that helps–and hoping you love this recipe!
Hi Joy, Love your recipes! Can you sub any other veggie like cauliflower or carrots for the green beans and do I have to adjust the baking time?
Hi Maria! Yes—you can absolutely swap in other veggies like cauliflower or carrots! This recipe is super flexible (you’re the boss)! For any of the veggies, try to make sure they are cut in approximately the same size so that they cook evenly. Enjoy! — Eliza (Team Joy)