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Ultimate Sheet Pan Lemon Herb Chicken with Caramelized Lemon & Roasted Vegetables

This isn't just another sheet pan recipe; it's a complete, vibrant meal designed for a perfect balance of flavors and textures. By giving the potatoes a head start, you ensure they become perfectly creamy on the inside and crispy on the outside. Roasting thin slices of lemon right on the pan with the chicken infuses the entire dish with a deep, slightly sweet citrus flavor that regular lemon juice can't replicate. A final drizzle of a simple, herby yogurt sauce cuts through the richness and ties everything together for a truly memorable weeknight dinner.
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Servings: 4
Ingredients Method Notes

Ingredients
  

  • For the Lemon Herb Marinade & Seasoning:
  • 1/3 cup high-quality extra virgin olive oil
  • Zest of 2 large lemons
  • Juice of 1 large lemon reserve the other lemon for slicing
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp dried oregano
  • 1 ½ tsp kosher salt
  • 1 tsp black pepper freshly cracked
  • ½ tsp red pepper flakes optional, for a gentle heat
  • For the Chicken & Vegetables:
  • 1.5 lbs boneless skinless chicken breasts (about 3-4 breasts), pounded to an even ½-inch thickness
  • 1 lb baby potatoes Yukon Gold or red, halved or quartered if large
  • 1 large bunch of broccolini about 8 oz, ends trimmed
  • 1 large red bell pepper cut into 1-inch strips
  • 1 small red onion cut into wedges
  • 1 large lemon sliced into thin rounds
  • For the Optional Creamy Yogurt-Dill Sauce:
  • 1 cup plain Greek yogurt full-fat or 2%
  • 1/4 cup fresh dill chopped
  • 1 tbsp fresh lemon juice
  • 1 small garlic clove grated or pasted
  • A pinch of salt and pepper
  • For Garnish Optional:
  • Fresh parsley chopped
  • Crumbled feta cheese

Method
 

  1. Preheat and Prepare Marinade: Preheat your oven to 425°F (220°C). In a small bowl, whisk together all the ingredients for the Lemon Herb Marinade: olive oil, lemon zest and juice, minced garlic, rosemary, thyme, oregano, salt, pepper, and optional red pepper flakes.
  2. Give the Potatoes a Head Start: Place the halved baby potatoes on a large, rimmed baking sheet. Drizzle them with about 1/3 of the prepared marinade and toss well to coat. Spread them in a single layer. Roast for 20 minutes, tossing them halfway through, until they are just beginning to soften and brown at the edges.
  3. Prepare the Chicken and Remaining Veggies: While the potatoes are roasting, place the pounded chicken breasts in a medium bowl. Pour another 1/3 of the marinade over the chicken and toss to coat thoroughly. Let it sit at room temperature. In the same bowl (no need to wash), add the broccolini, red bell pepper, and red onion wedges. Drizzle with the remaining 1/3 of the marinade and toss to combine.
  4. Assemble the Sheet Pan: After the potatoes have roasted for 20 minutes, carefully remove the hot pan from the oven. Push the potatoes to the sides to make room. Arrange the marinated chicken breasts in the center of the pan. Scatter the broccolini, peppers, and onions around the chicken. Tuck the thin lemon slices in and around the chicken and vegetables.
  5. Roast Everything Together: Place the fully loaded sheet pan back into the oven and roast for another 20-25 minutes. Cook until the chicken is golden brown and cooked through (internal temperature reaches 165°F / 74°C), the potatoes are tender and crispy, and the broccolini is bright green and slightly charred at the tips.
  6. Make the Yogurt-Dill Sauce: While the meal is roasting, prepare the sauce. In a small bowl, combine the Greek yogurt, chopped dill, lemon juice, grated garlic, salt, and pepper. Stir until smooth. Set aside.
  7. Rest and Serve: Remove the sheet pan from the oven. Let the chicken rest on the pan for 5 minutes before slicing. To serve, you can either slice the chicken and return it to the pan or serve the breasts whole. Squeeze some of the juice from the roasted, caramelized lemon slices over everything. Garnish with fresh parsley and crumbled feta, if using. Serve immediately with the creamy yogurt-dill sauce on the side.
  8. Chef's Notes & Tips for Success
  9. Pound the Chicken: Don't skip pounding the chicken to an even thickness. This is the key to ensuring it cooks quickly and evenly without drying out while the vegetables become perfectly tender.
  10. Don't Crowd the Pan: For the best browning and caramelization, make sure your ingredients are in a single, even layer. If your pan is too crowded, everything will steam instead of roast. Use two sheet pans if necessary.
  11. High Heat is Key: Roasting at 425°F is essential for getting that delicious char on the vegetables and a beautiful color on the chicken.

Notes

Variations:
Vegetables: Feel free to substitute with other hearty vegetables like asparagus (add in the last 10-12 minutes), Brussels sprouts (add with the potatoes), or cauliflower florets.
Protein: This recipe also works beautifully with boneless, skinless chicken thighs (cook for 25-30 minutes) or salmon fillets (add for the last 12-15 minutes of cooking).
Meal Prep and Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Store the yogurt sauce in a separate container. This meal reheats well in the microwave or in a 350°F oven until warmed through.