Name: Sheet Pan Lemon Herb Chicken with Roasted Potatoes and Broccoli
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 large boneless, skinless chicken breasts (about 8 oz each); 2 tbsp olive oil; 1 1/2 tsp kosher salt, divided; 1/2 tsp black pepper; 2 lemons (1 zested and juiced, 1 sliced); 1 tbsp Dijon mustard; 2 tsp dried Italian herb blend (such as oregano, thyme, basil); 1 1/2 lbs baby potatoes, halved; 1 large head broccoli, cut into florets; 1/4 cup grated Parmesan cheese (optional)

Sheet Pan Lemon Herb Chicken with Roasted Potatoes and Broccoli

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This sheet pan lemon herb chicken dinner is a protein powerhouse and the ultimate American comfort meal—bright, hearty, and satisfying, ready in just about 35 minutes. The key to this recipe’s crave-worthy flavor is balancing salt, fat, acid, and heat: chicken and veggies are seasoned early, roasted at high heat for golden edges, then brightened with lemon and Dijon. Potatoes become tender and crisp, while broccoli gets caramelized and nutty. All-in-one pan means easy cooking and even easier cleanup, making it perfect for busy weeknights or meal prep. Serve with a sprinkle of Parmesan for a finishing touch!

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment or foil for easy cleanup.
In a small bowl, whisk together olive oil, lemon zest, lemon juice, Dijon mustard, Italian herbs, 1 tsp salt, and black pepper.
Pat chicken breasts dry. Place them on one side of the sheet pan. Brush generously with half of the lemon-herb mixture. Arrange lemon slices over chicken.
In a large bowl, toss halved potatoes with 1/4 of the remaining lemon-herb mixture. Spread potatoes in a single layer next to the chicken. Place in oven and roast for 15 minutes.
Meanwhile, toss broccoli florets with the last of the lemon-herb mixture and remaining 1/2 tsp salt.
Remove sheet pan from oven. Add broccoli in a single layer around chicken and potatoes. Sprinkle Parmesan over broccoli and potatoes if using. Return to oven and roast for another 15-18 minutes, until chicken is cooked through (internal temp 165°F) and vegetables are golden and tender.
Let chicken rest 5 minutes before slicing. Serve chicken with roasted potatoes and broccoli, spooning any pan juices over top.