Sheet Pan Lemon Herb Chicken and Veggies (Cleanup is a Breeze!)

Say goodbye to mountains of dishes! The Sheet Pan Dinner is a true Quick & Easy Eats champion, offering a balanced, flavorful meal with minimal prep and the easiest cleanup imaginable. This version combines juicy chicken pieces with tender, seasoned vegetables, all tossed in a bright lemon-herb marinade and cooked to perfection on a single pan.

The sheet pan technique is a life-saver for busy cooks because:

1. One Pan: Everything cooks together, meaning only one pan to wash (especially if you use parchment paper!).
2. Minimal Prep: It requires simple chopping and mixing.
3. Hands-Off Cooking: Once it's in the oven, you're free for 20 minutes to relax or finish other tasks.

We use fast-cooking vegetables to ensure everything is ready at the same time:

1. Protein: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces. Thighs stay juicier!
2. Vegetables: 2 cups broccoli florets, 1 red bell pepper (chopped), 1 red onion (cut into wedges), 1 cup cherry tomatoes (added later).
3. Marinade/Seasoning: 1/4 cup olive oil, 1 Tbsp dried Italian herbs (or 1 tsp each of oregano, basil, thyme), 1 lemon (zest and juice), 4 cloves garlic (minced), Salt and black pepper to taste.

Prep time is 10 minutes, cook time is 20 minutes—dinner is served!

1. Preheat & Prep: Preheat your oven to 40F (20C). Line a large baking sheet with parchment paper for guaranteed easy cleanup.
2. Make the Marinade: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, Italian herbs, salt, and pepper.
3. Toss & Arrange: Add the chicken pieces, broccoli, bell pepper, and red onion to the bowl. Toss until everything is evenly coated in the marinade.
4. Spread and Roast: Spread the chicken and vegetables out onto the prepared sheet pan in a single layer. This is vital for even cooking and proper browning.
5. Cook (20 Minutes): Roast for 15 minutes. At the 15-minute mark, toss the mixture slightly and add the cherry tomatoes. Return to the oven and cook for another 5-7 minutes, or until the chicken is cooked through (internal temperature of 165F or 74C) and the vegetables are tender and lightly charred.
6. Serve: Squeeze a final bit of fresh lemon juice over the entire pan before serving.

Serve this dish directly from the sheet pan alongside a quick-cooking grain like 5-minute couscous or a simple green salad for a complete, nutritious meal.