Description
This Sheet Pan Lemon Herb Chicken and Vegetables recipe is a simple and flavorful one-pan meal featuring tender, marinated chicken breast pieces roasted alongside baby carrots, golden potatoes, and broccoli florets. Infused with fresh lemon juice and a blend of herbs and spices, this dish is perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
Scale
Chicken Marinade
- 1 lb chicken breast, boneless and skinless, cut into 1 ½ inch pieces
- 1 tablespoon dried parsley
- 2 teaspoons Italian seasoning
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons olive oil
Vegetables
- 1 cup baby carrots, halved lengthwise
- 1 1/2 cups baby golden potatoes, halved or quartered if large
- 1 cup broccoli florets, bite-sized
- 1/2 tablespoon minced garlic (for broccoli)
- 3 tablespoons olive oil, divided
- Remaining seasoning mix from marinade (about 1 teaspoon)
Instructions
- Prepare the chicken: Pat the chicken breasts dry with a paper towel and cut into 1 ½-inch chunks, then place in a large mixing bowl.
- Make the seasoning blend: In a small bowl, combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
- Marinate the chicken: Add half of the seasoning blend, 2 tablespoons olive oil, minced garlic, lemon zest, and lemon juice to the chicken. Stir well to coat evenly. Cover and refrigerate for 30 minutes.
- Preheat oven and prep vegetables: Preheat oven to 425°F. Line a large baking sheet with parchment paper. Halve baby carrots and golden potatoes; place them on the baking sheet.
- Season and roast vegetables: Drizzle 2 tablespoons olive oil over carrots and potatoes. Sprinkle most of the remaining seasoning mix over them (reserve about 1 teaspoon). Toss to coat. Roast in oven for 20 minutes.
- Prepare broccoli: Chop broccoli into bite-sized florets and set aside.
- Add broccoli and garlic: After 20 minutes, remove baking sheet from oven. Stir carrots and potatoes, push them to one side. Add broccoli and minced garlic on the other side. Drizzle with remaining 1 tablespoon olive oil and sprinkle reserved seasoning. Toss to coat.
- Add chicken to the pan: Remove marinated chicken from refrigerator, discard excess marinade, and spread chicken pieces evenly on the pan without overlapping.
- Roast chicken and vegetables: Return pan to oven and roast for 15-20 minutes until chicken reaches 165°F internal temperature and vegetables are tender.
- Finish under broiler: For extra color and slight charring, switch oven to broil on high for 1-2 minutes, watching closely to prevent burning.
- Serve: Remove from oven and serve hot immediately. Enjoy your flavorful, healthy one-pan meal!
Notes
- Ensure chicken pieces are cut evenly to guarantee uniform cooking.
- You can substitute baby carrots and golden potatoes with other root vegetables like parsnips or sweet potatoes for variation.
- To reduce oil, omit some olive oil but keep enough to coat vegetables and chicken for moisture and flavor.
- If you prefer spicier food, add a pinch of red chili flakes to the seasoning mix.
- Broil time is short and requires attention to avoid burning; don’t leave unattended.
- For a gluten-free meal, confirm all seasonings are gluten-free.
- Leftovers can be refrigerated up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
