Sheet Pan Lemon Garlic Chicken and Veggies

What you need

Sheet pan lemon garlic chicken and veggies is a bright, juicy one-pan dinner with crisp-edged potatoes, peppers, and broccoli. The lemon-garlic marinade does the heavy lifting while the oven handles dinner.

For the tray bake:

  • 4 boneless chicken thighs or breasts
  • 500g baby potatoes, halved
  • 1 red bell pepper, sliced
  • 1 small broccoli head, florets
  • 3 tbsp olive oil
  • 4 garlic cloves, minced
  • Zest and juice of 1 lemon
  • 1 tsp dried oregano
  • ½ tsp paprika
  • Salt and black pepper

Recipe Steps

  1. Heat oven to 220°C / 425°F. Toss potatoes with half the oil, salt, and pepper; roast on a large sheet pan for 15 minutes.
  2. Whisk remaining oil with garlic, lemon zest and juice, oregano, paprika, salt, and pepper.
  3. Toss chicken and vegetables with the lemon-garlic mixture.
  4. Add everything to the pan and roast 20–25 minutes until chicken reaches 74°C / 165°F and vegetables are browned.
  5. Rest chicken 5 minutes. Spoon pan juices over each serving and add lemon wedges.

Tips & Variations

  • Cut chicken pieces evenly so they finish together.
  • Leave space between vegetables for browning instead of steaming.
  • Swap broccoli for green beans or courgette depending on the season.

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