Sheet Pan Lemon Herb Chicken and Roasted Vegetables
Juicy chicken breast roasted alongside tender potatoes, carrots, broccoli, and peppers with zesty lemon and aromatic herbs. It is a vibrant, satisfying one-pan dinner with minimal cleanup.
Prep
15 min
Cook
25 min
Total
40 min
Makes
1 serving
Created together. Shared with you.
Made by Marie + Lila
Marie created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Protein consistency
Make a nourishing habit easier
This is another practical opportunity to include protein and varied whole foods—small habits that are easier to repeat than a perfect diet.
Notice: protein across the day
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
25 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Sheet pan · Whisk · Mixing bowl · Knife and cutting board
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with pa…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 7 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Tap card to mark done - 02
Whisk together the olive oil
In a small bowl, whisk together the olive oil, lemon juice, minced garlic clove, dried oregano, salt, and black pepper until emulsified.
Look for: emulsified
Tap card to mark done - 03
Cut the baby yellow potato and carrot…
Cut the baby yellow potato and carrot into 0.5-inch (1.3cm) pieces, and chop the red bell pepper, broccoli florets, and red onion into bite-sized chunks.
Tap card to mark done - 04
Place the diced chicken breast and all…
Place the diced chicken breast and all chopped vegetables onto the prepared sheet pan in an even, single layer.
Tap card to mark done - 05
Pour the lemon-herb marinade over the chicken…
Pour the lemon-herb marinade over the chicken and vegetables, tossing thoroughly with your hands or tongs to coat every piece evenly.
Tap card to mark done - 06
Roast in the preheated oven for 25…
Roast in the preheated oven for 25 to 30 minutes, stirring once halfway through, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender with lightly browned edges.
Look for: the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender with lightly browned edges
Tap card to mark done - 07
Remove from the oven
Remove from the oven, rest for 3 minutes, and serve warm. Refrigerate any leftovers in an airtight container for up to 4 days.
Allow: 3 minutes
Tap card to mark done
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