# Sheet Pan Lemon Garlic Chicken & Veggies

This easy sheet pan supper is a weeknight win—everything cooks on one pan, which means less mess, less stress, and more flavor!

- Servings: 4 servings
- Total time: 40 min
- Cuisine: American
- Category: Drink
- Language: en

## Ingredients

- 4 cups broccoli florets, break larger ones into bite-sized pieces
- 1 (12-ounce) bag green beans
- 0.5 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- Olive oil spray
- 0.25 cup olive oil or avocado oil
- 3 tablespoons lemon juice
- 1 tablespoon Italian seasoning
- 4 garlic cloves, minced (or 2-3 tsp garlic powder)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 4 boneless, skinless medium chicken breasts, ~6 ounces each

## Instructions

1. Preheat your oven to 400°F and mist a large baking sheet with nonstick spray.
2. Spread broccoli and green beans in a single layer on the sheet.
3. Mist the veggies with olive oil spray, then sprinkle with ½ tsp salt and ½ tsp black pepper.
4. Roast the veggies in the oven for 15 minutes.
5. While the veggies are roasting, whisk together the olive oil, lemon juice, Italian seasoning, garlic, 1 tsp salt, and 1 tsp black pepper in a bowl.
6. Add the chicken breasts to the marinade, tossing to coat.
7. Let the chicken marinate while the veggies finish roasting.
8. After 15 minutes, remove the veggies from the oven.
9. Push the veggies to the sides of the pan, clearing 4 spaces for the chicken.
10. Lay the chicken breasts directly onto the hot pan to get a nice sear.
11. Pour any extra marinade evenly over the chicken pieces.
12. Return the pan to the oven and bake for another 15 minutes, or until the chicken reaches an internal temperature of 165°F at its thickest part.
13. Remove from oven and garnish with optional fresh herbs (like parsley or basil).

## Equipment

- oven
- large baking sheet
- nonstick spray
- bowl

## Tips

- Store leftovers in an airtight container in the fridge for up to 3 days. Warm in the oven at 350°F for 10 minutes or microwave for 1-2 minutes.
- Customize the veggies with whatever’s in your fridge (cauliflower, zucchini, bell peppers, etc.) that roast well at 400°F and finish around the 30-minute mark.
- Add ¼ tsp red pepper flakes or a squirt of sriracha sauce to the marinade for a little heat.
- You can marinate the chicken anywhere from 10-15 minutes minimum up to about 3 hours. Due to the acidity of lemon juice, avoid marinating for too long to prevent a mushy or tough texture.

## Source

- Original video: https://joybauer.com/healthy-recipes/sheet-pan-lemon-garlic-chicken-veggies/
- Recipe page: https://www.cliprecipe.com/recipe/50ef81db-2cc6-4717-896f-b80f99e0ef05
- Extracted: 2026-04-24

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt