Crispy Sheet Pan Lemon Garlic Chicken with Roasted Vegetables

Name: Crispy Sheet Pan Lemon Garlic Chicken with Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Various
Ingredients: 4 boneless skinless chicken breasts (6 oz each); 3 tbsp olive oil; 4 cloves garlic, minced; 2 tbsp fresh lemon juice; 1 tbsp lemon zest; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp red pepper flakes; 1 lb baby potatoes, halved; 2 cups broccoli florets; 1 cup cherry tomatoes; 2 tbsp fresh parsley, chopped; 1 tbsp balsamic vinegar

One-pan roasted chicken with potatoes, broccoli, and tomatoes. Juicy, lemony, and ready in 45 minutes—weeknight dinner perfected.

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🕐 Prep: 15 min | 🔥 Cook: 30 min | ⏱️ Total: 45 min

Crispy Sheet Pan Lemon Garlic Chicken with Roasted Vegetables

Equipment

Ingredients

▸ 4 boneless skinless chicken breasts (6 oz each)
▸ 3 tbsp olive oil
▸ 4 cloves garlic, minced
▸ 2 tbsp fresh lemon juice
▸ 1 tbsp lemon zest
▸ 1 tsp dried oregano
▸ 1 tsp salt
▸ 1/2 tsp black pepper
▸ 1/4 tsp red pepper flakes
▸ 1 lb baby potatoes, halved
▸ 2 cups broccoli florets
▸ 1 cup cherry tomatoes
▸ 2 tbsp fresh parsley, chopped
▸ 1 tbsp balsamic vinegar

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Instructions

Prep

1. Preheat oven to 425°F.
2. Pat chicken breasts dry with paper towels.
3. In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, pepper, and red pepper flakes.

Assemble & Roast

1. Arrange potatoes on a large sheet pan and drizzle with 1 tbsp of the lemon garlic mixture. Toss to coat.
2. Roast potatoes for 12 minutes until they begin to soften.
3. Remove pan from oven and push potatoes to the sides. Arrange chicken breasts in the center.
4. Brush chicken generously with remaining lemon garlic mixture on both sides.
5. Add broccoli florets and cherry tomatoes around the chicken. Toss vegetables with any remaining oil mixture.
6. Return to oven and bake for 16-18 minutes, until chicken reaches an internal temperature of 165°F on a meat thermometer.
7. Remove from oven and let rest for 2 minutes.
8. Drizzle balsamic vinegar over vegetables. Garnish with fresh parsley.

Cook's Notes

💡 For extra crispy skin, pat chicken dry and don't cover it—moisture prevents browning. The high oven heat creates the best crust.
💡 Don't crowd the pan. Arrange vegetables in a single layer so they roast instead of steam.
💡 Make ahead: Prep the lemon garlic marinade and chop vegetables up to 8 hours ahead. Assemble and roast when ready to eat.