Description
This Sheet Pan Lemon Herb Chicken and Vegetables recipe is a simple and flavorful one-pan meal perfect for a quick, healthy dinner. Tender chicken breasts are marinated in a zesty lemon herb mixture, then roasted alongside an assortment of vibrant vegetables for a complete, delicious dish 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
- 2 tablespoons olive oil (for marinade)
- Zest and juice of 2 lemons
Vegetables
- 1 cup baby carrots, halved lengthwise
- 1 1/2 cups baby golden potatoes, halved or quartered if large
- 1 cup broccoli florets, chopped into bite-sized pieces
- 1/2 tablespoon minced garlic (for broccoli)
- 3 tablespoons olive oil (divided for vegetables)
- Remaining seasoning blend from above (about 1 teaspoon)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry, cut into 1 ½-inch pieces, and place them 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. Use half of this mix to season the chicken with minced garlic, lemon zest, lemon juice, and 2 tablespoons olive oil. Stir well to coat, cover, and refrigerate for 30 minutes to marinate.
- Preheat the Oven and Prep Vegetables: Set the oven to 425°F and line a baking sheet with parchment paper. Halve the baby carrots and potatoes.
- Season and Roast Carrots and Potatoes: Toss the carrots and potatoes with 2 tablespoons olive oil and most of the remaining seasoning (reserve about 1 teaspoon). Spread on one side of the baking sheet and roast for 20 minutes.
- Add Broccoli and Finish Roasting: Chop broccoli into florets and toss with minced garlic, remaining olive oil, and remaining seasoning. After 20 minutes, stir the carrots and potatoes, push them to one side, add broccoli on the other side, and toss to coat.
- Add the Chicken and Roast: Remove chicken from marinade, discarding excess liquid. Spread the chicken pieces evenly on the baking sheet without overlapping. Return to oven and roast for 15 to 20 minutes until chicken reaches 165°F and vegetables are tender.
- Optional Broil for Finish: For extra color and slight char, broil on high for 1 to 2 minutes while watching carefully to prevent burning.
- Serve: Remove from oven and serve hot. Enjoy your delicious sheet pan lemon herb chicken and vegetables!
Notes
- Marinating the chicken for 30 minutes enhances flavor but can be done longer if time allows.
- Use parchment paper or a silicone baking mat for easy cleanup.
- Adjust vegetable sizes to ensure even cooking; cut larger potatoes into quarters.
- Monitor broiling closely as food can burn quickly.
- If preferred, substitute chicken thighs for juicier meat but adjust cooking time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 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: 75 mg
