Preheat your oven to 425°F and position the rack to the middle position. This temperature creates the perfect balance for caramelizing vegetables while cooking chicken through without drying the meat. Arrange chicken breasts on a large sheet pan with plenty of space between each piece.

In a small bowl, combine olive oil, fresh lemon juice, minced garlic, rosemary, thyme, oregano, salt, and pepper. Whisk until fully incorporated, creating an herb paste that will coat the chicken evenly. This mixture becomes the foundation of flavor for your entire elegant sheet pan dinner.

Coat each chicken breast generously with the herb mixture on both sides, reserving about 2 tablespoons for the vegetables. Place seasoned chicken toward the center of the pan, leaving space around the edges for your produce.

Toss the halved baby potatoes and asparagus pieces with the reserved herb mixture, then arrange them around the chicken in a single layer. Scatter lemon slices over everything and pour chicken broth around the pan's edges—do not pour directly over the chicken or it will wash away the herb crust. This CIA-level technique keeps your beautiful sheet pan lemon herb chicken coating intact during roasting.

Place the sheet pan in the preheated oven and roast for 32-35 minutes, until the chicken reaches 165°F at the thickest point. The vegetables should be fork-tender with crispy edges, and the herbs will have formed a gorgeous crust on the chicken. Test doneness using an instant-read thermometer inserted sideways into the thickest breast—precision prevents overcooking.

Remove from the oven and let rest for 3-4 minutes before plating. This resting period allows juices to redistribute, keeping it incredibly moist. The pan juices create a natural sauce that pools beautifully around each serving.