Amazingly Simple Lemon Herb Sheet Pan Chicken with Roasted Veggies

Lemon Herb Sheet Pan Chicken with Roasted Veggies

High-Protein • Low-Carb • Gluten-Free

Some nights you want a dinner that basically cooks itself but still feels intentional. This sheet pan chicken dinner checks all the boxes: bold flavor, minimal cleanup, and macros that love you back. Everything roasts together on one pan, letting the chicken stay juicy while the vegetables caramelize into savory perfection.

This recipe leans on simple Mediterranean-inspired flavors—lemon, garlic, olive oil, and herbs—to keep things bright without relying on sauces or sugars. It’s naturally gluten-free and low in net carbs, making it perfect for anyone focused on blood sugar balance, weight goals, or just feeling good after dinner.

It’s also flexible. You can swap veggies based on what’s in your fridge, double the batch for meal prep, or throw leftovers over greens the next day. Basically, it’s the kind of recipe that quietly becomes a staple.

Ingredients (Serves 4)

Protein

• 2 lbs boneless, skinless chicken thighs (or breasts if preferred)

Vegetables

• 1½ cups broccoli florets

• 1 cup zucchini, sliced into half-moons

• 1 cup red bell pepper, sliced

• ½ small red onion, sliced

Marinade

• 3 tbsp olive oil

• Zest and juice of 1 lemon

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp smoked paprika

• ¾ tsp sea salt

• ½ tsp black pepper

Optional garnish

• Fresh parsley or basil

• Extra lemon wedges

Instructions

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.

2. In a large bowl, whisk together olive oil, lemon juice and zest, garlic, and seasonings.

3. Add chicken and toss to coat well. Let marinate 10–20 minutes if time allows.

4. Spread vegetables evenly on the sheet pan and lightly drizzle with a bit of olive oil and salt.

5. Nestle the chicken among the veggies. Pour any remaining marinade over the top.

6. Roast for 30–35 minutes, flipping chicken once halfway, until chicken reaches an internal temp of 165°F and veggies are tender with crisp edges.

7. Optional: broil for 2–3 minutes at the end for extra color.

8. Garnish and serve.

Nutrition Information (Per Serving – Approximate)

• Calories: 420

• Protein: 42g

• Fat: 26g

• Total Carbs: 9g

• Fiber: 3g

• Net Carbs: 6g

• Sugar: 4g

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