Easy Sheet Pan Lemon Pepper Chicken & Veggies

Sunshine on a Sheet Pan: Your New Go-To Lemon Pepper Chicken Dinner

There’s something magical about a meal that comes together effortlessly, fills your kitchen with irresistible aromas, and leaves you with barely any dishes to wash. If that sounds like the weeknight dinner dream, then you’ve found your new best friend: Easy Sheet Pan Lemon Pepper Chicken & Veggies. This isn’t just another sheet pan recipe; it’s a symphony of bright lemon, punchy pepper, juicy chicken, and tender-crisp vegetables, all roasted to golden-brown perfection on a single pan. Perfect for busy evenings, health-conscious eaters, and anyone who appreciates a fuss-free path to deliciousness, this dish delivers vibrant flavor and satisfying nutrition with minimal effort. Pull it hot and sizzling from the oven – dinner is served!

Why This One-Pan Wonder Will Become Your Favorite

• Maximum Flavor, Minimum Fuss: All components cook together beautifully, letting the lemon pepper seasoning infuse everything.

• Endless Weeknight Hero: Goes from prep to plate in under 45 minutes.

• Seriously Simple Cleanup: One pan, some basic prep tools… done.

• Nutrient-Packed Goodness: Lean protein, colorful veggies – a wholesome meal balancing taste and health.

• Versatility is Key: Easily swap veggies based on what’s fresh or your preferences.

• Stunning Presentation: Golden chicken, caramelized colorful veggies – looks as good as it tastes right off the pan.

Gathering Your Ingredients: Freshness is Key

Using quality ingredients makes a noticeable difference here! Here’s what you’ll need:

The Star Protein:

• 4 boneless, skinless chicken breasts (about 1.5 – 2 lbs total): Uniform thickness cooks evenly. Optional: Pound thicker ends slightly for even cooking.

• OR Substitute: Boneless, skinless chicken thighs (increase quantity slightly to match the weight). Thighs often stay juicier!

The Vibrant Veggie Medley:

• 1 lb small Yukon Gold potatoes, halved or quartered if larger: Creamy texture, buttery flavor perfect for roasting.

• 3-4 medium carrots, peeled and cut into 2-inch chunks: Sweetness balances the pepper.

• 1 large crown of broccoli, cut into large florets (about 4-5 cups): For bright color and a crisp-tender bite.

The Flavor Powerhouse (Dry Rub):

• 2 tablespoons olive oil, divided (or use avocado oil): Coats veggies and helps make the chicken skin beautifully crisp.

• 3 tablespoons lemon pepper seasoning: Seek trusted brands with “real lemon” peel. Taste can vary widely!

• 1 teaspoon garlic powder: Adds depth without burning.

• 1 teaspoon onion powder: Sweet, aromatic background note.

• 1 teaspoon dried rosemary or thyme (crumbled): Herbal fragrance. Rosemary pairs beautifully with lemon.

• 1/2 teaspoon salt, plus more to taste: Essential flavor enhancer.

The Zesty Contrast (Fresh Finish):

• Juice and zest of 1 large lemon: Divided use. Juice goes after roasting! Zest heightens the aromatic oils.

• Freshly chopped parsley: Optional, vibrant green garnish.

Crafting Your Culinary Canvas: Step-by-Step Perfection

1. Preheat the Oven: Set your oven to 425°F (220°C). This high heat ensures proper browning and crisping of your ingredients.

2. Prep the Chicken: Pat the chicken breasts very dry with paper towels. Moisture can prevent the chicken from crisping. In a small bowl, combine half the olive oil (1 tablespoon) with 1 tablespoon of the lemon pepper seasoning. Rub this mixture thoroughly over all sides of each chicken breast. Set the chicken aside.

3. Toss the Veggies: In a large bowl, combine the potatoes, carrots, and broccoli florets. Drizzle with the remaining 1 tablespoon of olive oil. Sprinkle evenly with the remaining dry seasonings: 2 tablespoons of lemon pepper seasoning, garlic powder, onion powder, rosemary/thyme, and 1/2 teaspoon salt. Toss thoroughly to coat everything evenly.

4. Pan Arrangement: Spread the seasoned veggies evenly across a parchment-lined sheet pan. Make sure they are in a single layer – crowding the veggies will result in steaming, not roasting. Nestle the seasoned chicken breasts among the veggies, ensuring there is space between them for even cooking.

5. Into the Hot Oven: Place the pan in the preheated oven on the center rack.

6. The Perfect Roast Timer: Bake for 22-27 minutes, depending on the thickness of the chicken. After about 20 minutes, check the chicken with an instant-read thermometer. The internal temperature should reach 165°F (74°C). The veggies should be fork-tender and charred at the edges. Tip: Rotate the pan halfway through cooking for even browning.

7. Citrus Elevation: Once the pan is out of the oven, immediately drizzle the reserved fresh lemon juice over the crispy chicken and veggies. Sprinkle the lemon zest on top and garnish with fresh parsley if desired. The heat from the pan will release the citrus oils and fill your kitchen with a captivating fragrance.

Variations & Swaps: Make It Your Own!

Protein Swap:

• Salmon fillets: A quick and delicious substitution! Reduce cook time to 12-15 minutes, using the same temperature to ensure flaky, perfectly cooked salmon.

• Chicken chops: If you prefer chicken, simply adjust the cooking time based on thickness.

Vegetable Showcase Alternatives:

• Sweet potatoes: Swap in sweet potato chunks for Yukon Gold potatoes for a slightly sweeter twist.

• Brussels sprouts: These can replace broccoli for a more savory flavor.

• Bell peppers: Add chopped bell peppers for extra color and sweetness, alongside the carrots.

• Green beans or asparagus: Add towards the end of the roasting time, cooking for the last 8-10 minutes.

Seasoning Shuffle:

• Cajun seasoning: For a little heat, swap in Cajun seasoning instead of lemon pepper.

• Italian seasoning: Try a blend of Italian herbs for a different flavor profile.

• Smoked paprika: Add a touch of smoked paprika for a deeper, earthy flavor.

Beyond Tonight: Preservation Rewards

Made extras? Fabulous planning!

• Cool Promptly: Spread the cooked chicken and veggies into shallow containers for quick cooling.

• Fridge Refresh: Store in an airtight container in the fridge for up to 3-4 days.

• Freezing Freedom: Freeze portions in airtight containers for up to 2 months. Note: The texture of the potatoes may slightly change after freezing, but the flavor remains delicious.