Sheet Pan Lemon Garlic Chicken with Vegetables


  • 4 boneless, skinless chicken breasts
  • 1 lb baby potatoes, halved
  • 1 cup baby carrots
  • 1 cup broccoli florets
  • 4 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 lemon, sliced
  • Salt and pepper to taste


  1. Preheat your oven to 400°F (200°C).
  2. Place the boneless, skinless chicken breasts in the center of a large baking sheet.
  3. Surround the chicken with halved baby potatoes, baby carrots, and broccoli florets.
  4. In a small bowl, mix together olive oil, minced garlic, dried oregano, salt, and pepper.
  5. Brush the olive oil mixture over the chicken and vegetables, ensuring they are well coated.
  6. Arrange lemon slices on top of the chicken breasts.
  7. Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
  8. Optional: For a golden brown finish on the chicken, you can broil for an additional 2-3 minutes.
  9. Remove the sheet pan from the oven, and let it rest for a few minutes before serving.
  10. Serve the Sheet Pan Lemon Garlic Chicken with Vegetables hot, garnished with additional fresh herbs if desired.

Enjoy this hassle-free, flavorful meal that requires minimal cleanup—perfect for busy evenings when you crave a delicious homemade dinner without spending too much time in the kitchen!

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