Lemon Herb Sheet Pan Chicken

Ingredients

• 4 cups mixed vegetables (broccoli, bell pepper, onion, zucchini, etc.)
• 2 tbsp olive oil
• 1 tsp kosher salt
• to taste Black pepper to taste
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp lemon zest
• 2 tbsp lemon juice

Method

1. Heat oven to 425°F. Line a sheet pan with parchment for easy cleanup.
2. Toss chicken and vegetables with olive oil, salt, and pepper (and seasonings).
3. Spread in an even layer; roast 20–25 minutes, tossing once, until chicken is cooked through and vegetables are browned.
4. Finish with sauce or fresh herbs if using, and serve hot.
5. Finish with lemon juice and a sprinkle of parsley.

Notes

Cut chicken and vegetables to similar size for even cooking.