Description
A vibrant and healthy Sheet Pan Lemon Herb Chicken and Vegetables recipe featuring tender chicken breasts marinated in lemon and herbs, paired with roasted baby carrots, golden potatoes, and broccoli for a flavorful one-pan meal perfect for a quick and easy dinner.
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
- 2 tablespoons olive oil (for marinade)
- Zest and juice of 2 lemons
Vegetables
- 1 cup baby carrots, halved
- 1 1/2 cups baby golden potatoes, halved or quartered if large
- 1 cup broccoli florets
- 1/2 tablespoon minced garlic (for broccoli and veggies)
- 3 tablespoons olive oil (divided: 2 tbsp for carrots and potatoes, 1 tbsp for broccoli and chicken)
- Remaining herb seasoning mix (about 1 teaspoon)
Instructions
- Prepare the chicken: Pat the chicken breasts dry, cut into 1 ½-inch pieces, and place in a large mixing bowl. In a smaller bowl, combine parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper. Add half of this seasoning mix, 2 tablespoons olive oil, minced garlic, lemon zest, and lemon juice to the chicken. Stir well to coat. Cover and refrigerate for 30 minutes to marinate.
- Preheat oven and prepare vegetables: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Halve the baby carrots and baby golden potatoes (quarter the potatoes if large). Place the carrots and potatoes on the baking sheet.
- Season and roast carrots and potatoes: Drizzle 2 tablespoons olive oil over the carrots and potatoes along with most of the remaining seasoning mix (reserve about 1 teaspoon). Toss to evenly coat. Roast in the oven for 20 minutes.
- Prepare broccoli: While the carrots and potatoes roast, chop broccoli into bite-sized florets.
- Add broccoli and garlic: Remove baking sheet after 20 minutes. Stir the carrots and potatoes, move them to one side of the pan. Add the broccoli florets on the other side along with 1/2 tablespoon minced garlic. Drizzle with the last tablespoon of olive oil and sprinkle the remaining seasoning over the vegetables. Toss gently to combine if desired.
- Add the chicken: Remove the marinated chicken from the refrigerator. Discard any excess marinade. Spread chicken pieces evenly on the baking sheet without overlapping, alongside the vegetables.
- Roast chicken and vegetables: Return the baking sheet to the oven and roast for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Optional broiling: For extra color and a slight char, switch the oven to broil on high for the last 1-2 minutes. Watch carefully to prevent burning.
- Serve: Remove from the oven and serve hot. Enjoy your healthy and flavorful sheet pan lemon herb chicken and vegetables!
Notes
- Marinate the chicken for at least 30 minutes or up to 2 hours for more flavor.
- If baby potatoes are large, quarter them for even cooking.
- You can substitute broccoli with other vegetables like green beans or snap peas.
- Use parchment paper for easier cleanup.
- Make sure to space out chicken pieces on the pan to ensure even cooking.
- Keep an eye on the broiler to avoid burning during the last step.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg
