Lemon Herb Chicken with Roasted Carrots & Parmesan Broccoli

Why You’ll Love This Recipe

I love how everything in this dish comes together on one or two sheet pans, making cleanup a breeze. The lemony chicken is zesty and juicy, the carrots caramelize beautifully in the oven, and the broccoli gets golden and nutty with the Parmesan coating. It’s a dinner that feels fancy but is super easy to pull off—even on a weeknight.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Lemon Herb Chicken:
1½ lbs boneless, skinless chicken breasts or thighs
3 tablespoons olive oil
Juice and zest of 1 lemon
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme or Italian seasoning
Salt and black pepper, to taste

For the Roasted Carrots:
4–5 medium carrots, peeled and sliced diagonally
1 tablespoon olive oil
Salt and pepper, to taste

For the Parmesan Broccoli:
1 large head broccoli, cut into florets
1 tablespoon olive oil
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes (optional)
¼ cup grated Parmesan cheese
Salt and pepper, to taste

directions

1. I preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.

2. I whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper in a bowl. I add the chicken and toss to coat. I let it marinate for at least 15 minutes while prepping the veggies.

3. I toss the carrots with olive oil, salt, and pepper and spread them out on one side of a sheet pan.

4. I place the marinated chicken on the same pan or a separate one, depending on space.

5. I roast the chicken and carrots for 25–30 minutes, flipping the chicken halfway through.

6. Meanwhile, I toss the broccoli florets with olive oil, garlic powder, red pepper flakes (if using), and Parmesan. I spread them out on another sheet pan.

7. I roast the broccoli for 15–18 minutes, until tender and golden at the edges.

8. I serve the lemon herb chicken with the roasted carrots and Parmesan broccoli on the side.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories per serving: 430 kcal

Variations

Sometimes I use asparagus or green beans in place of the broccoli. If I’m in the mood for more richness, I add a drizzle of honey to the carrots before roasting. I’ve also swapped the lemon for orange juice and zest for a slightly sweeter twist on the chicken.

storage/reheating

Leftovers keep well in the fridge for up to 4 days. I reheat everything on a sheet pan in the oven at 350°F for 10–12 minutes, or I use the microwave in short bursts. It also works great for meal prep—just pack the chicken, carrots, and broccoli together in containers.

FAQs

Can I grill the chicken instead?

Yes, I love grilling the lemon herb chicken during summer. I marinate it the same way and cook it on medium heat for about 6–7 minutes per side.

Can I use frozen broccoli?

I’ve done it in a pinch. I thaw and pat it dry before roasting. It doesn’t get quite as crisp, but still tastes great with the Parmesan.

How do I keep the chicken juicy?

I don’t overcook it—an instant-read thermometer helps. I aim for 165°F (74°C) in the thickest part and let it rest a few minutes before slicing.

Can I make this dairy-free?

Definitely. I just skip the Parmesan on the broccoli or use a dairy-free substitute.

What goes well with this meal?

I love serving it with a grain like quinoa or farro for extra fiber, or a lemony couscous if I want something lighter.

Conclusion

Lemon Herb Chicken with Roasted Carrots & Parmesan Broccoli is one of those well-rounded meals that checks all the boxes—flavorful, fresh, and feel-good. With just a little prep and some roasting time, I get a wholesome dinner that’s full of bright herbs, tender veggies, and juicy chicken. It’s the kind of meal I keep coming back to again and again.