This sheet pan lemon chicken and veggies is a healthy, bright, protein-rich dinner with chicken tenderloins, broccoli, cauliflower, and thin lemon slices share a single pan at 350F for half an hour. The lemon juice and garlic powder cling deliciously, the broccoli edges char, and the cauliflower turns golden where the olive oil pools. One sheeter, pantry seasonings, and dinner’s ready in about 30 minutes from preheat to plate. Serve straight from the pan with the roasted lemon slices on top.
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Steps + Photos to make this recipe for Sheet Pan Lemon Chicken and Veggies
Step 1: Preheat the oven to 350°F. I used a nonstick pan, but you can use parchment paper if you prefer.
Step 2: Pull the thyme leaves off the stems and set aside on the counter or a small bowl.
Step 3: Lay the chicken tenderloins on a large sheet pan. If they are very wet, gently pat them dry with a paper towel. Season the tenderloins with half the salt and pepper.
Step 4: Drizzle the olive oil over the chicken, then sprinkle on the thyme and half the garlic powder.
Step 5: Squeeze the juice from one lemon half over the chicken.
Step 6: Add the broccoli and cauliflower florets around the chicken. Sprinkle with the remaining salt, pepper, and garlic powder, then squeeze juice from another half lemon over the veggies.
Step 7: Cut one lemon into thin slices and arrange them across the pan. If the thin slices aren’t working, do the best you can and if they end up thick, slice them in fourths (like pie slices).
Step 8: Bake for 20 to 30 minutes, until the chicken reaches 165°F internal temperature and the vegetables are tender with browned edges. If the cauli and broc aren’t at least al dente, remove the chicken with tongs and return the veg to the oven for another 6 minutes.
Tools and Equipment
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Nonstick rimmed sheet pan (one large or two small)
- Instant-read thermometer
Tips for Success
- Chicken tenderloins generally cook through in 20 to 30 minutes at 350°F, depending on how thick they are. A meat thermometer (165F) is a good idea because you don’t want to overcook them, so begin checking for doneness at 20 minutes.
- Pat the chicken dry before seasoning; excess moisture steams the meat but we are going for a roasted texture and flavor here.
- If you don’t have fresh thyme, substitute 2/3 teaspoon of dried thyme. Less if using ground thyme, since it’s potent.
- Cut the broccoli and cauliflower into similar-size 2-inch florets so they finish roasting at the same time. Big cauliflower chunks tend to stay too crunchy when the broccoli is already done.
- Spread everything in a single layer. Crowded pans steam instead of roast, and you lose the browned edges that make this sheet pan chicken dinner really tasty.
- Use thin lemon slices, about 1/8 inch. Thicker slices stay raw and bitter; thin ones soften and caramelize. If you have uneven or thick slices, cut the slices into fourths, like pie slices.
- Leftovers keep in an airtight container in the fridge for 3 days. Reheat in a 325°F oven for 10 minutes to revive the texture; the microwave makes the chicken rubbery. Or an air fryer at 375F for 3-4 minutes.
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Sheet Pan Lemon Chicken and Veggies
Ingredients
- 1 1/2 lbs fresh chicken tenderloins
- 1/2 tsp salt divided
- 1/2 tsp black pepper divided
- 1 Tbsp olive oil
- 2 tsp fresh thyme leaves or 2/3 t dried thyme
- 1 tsp garlic powder divided
- 2-3 lemons 1-2 for juicing, 1 for slicing
- 1 to 1 1/2 cups broccoli florets
- 1 to 1 1/2 cups cauliflower florets
Instructions
- Preheat the oven to 350°F.
- Pull the thyme leaves off the stems and set the leaves aside. Discard the stems.
- Arrange the chicken tenderloins on a large sheet pan. Season with half the salt and pepper.
- Drizzle olive oil over the chicken, then sprinkle on the thyme and half the garlic powder.
- Squeeze the juice from half a lemon over the chicken.
- Add the broccoli and cauliflower florets around the chicken. Sprinkle with the remaining salt, pepper, and garlic powder, then squeeze juice from another half lemon over the veggies.
- Slice the remaining lemon into thin rounds and arrange across the pan.
- Bake 20 minutes and check doneness of chicken. If the cauli is not al dente but the chicken has reached 165°F, remove the chicken with tongs and let the veg roast another 6 to 8 minutes
Nutrition
The bottom line
Sheet pan chicken and veggies is the kind of weeknight dinner that earns its place in my regular rotation: one pan, basic ingredients, 30 minutes from preheat to plate. The lemon brings brightness, the thyme keeps it interesting, and the garlic powder makes sure every bite has flavor. If you want a healthy sheet pan dinner that isn’t a compromise, this lemon herb chicken sheet pan is the answer, and it scales up easily for easy weeknight chicken dinner rotation or meal prep.
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