Description
This Sheet Pan Lemon Herb Chicken and Vegetables recipe is a quick and flavorful dinner option featuring tender chicken breasts marinated in a zesty lemon herb blend, roasted alongside a medley of baby carrots, golden potatoes, and broccoli. Easy to prepare and cleanup, this one-pan meal promises a delicious, wholesome, and colorful dish perfect for busy weeknights.
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 2 lemons
- Juice of 2 lemons
- 2 tablespoons olive oil
Vegetables
- 1 cup baby carrots, cut in halves
- 1 1/2 cups baby golden Yukon potatoes, halved
- 1 cup broccoli florets, bite-sized
- 1/2 tablespoon minced garlic (for broccoli and veggies)
- 3 tablespoons olive oil (divided for vegetables)
- Remaining seasoning blend from marinade (about 1 teaspoon)
Instructions
- Prepare Chicken: Pat the chicken breasts dry using a paper towel, then cut into 1 ½-inch chunks and place in a large mixing bowl.
- Make Seasoning Blend and Marinate: In a small bowl, combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper. Add half of this seasoning mix to the chicken along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice. Stir well to coat, cover, and refrigerate for 30 minutes.
- Preheat Oven and Prep Vegetables: Preheat your oven to 425°F. Line a large baking sheet with parchment paper. Slice baby carrots lengthwise and halve (or quarter if large) baby Yukon gold potatoes.
- Roast Carrots and Potatoes: Place the carrots and potatoes on the baking sheet. Drizzle with 2 tablespoons of olive oil and most of the remaining seasoning blend (reserving about 1 teaspoon). Toss to coat evenly. Roast in the oven for 20 minutes.
- Add Broccoli and Garlic: Chop broccoli into bite-sized florets. After 20 minutes, remove the pan from the oven, stir the carrots and potatoes, and push them to one side. Add broccoli and minced garlic on the other side. Drizzle with the last tablespoon of olive oil and sprinkle the remaining seasoning. Toss gently to coat and mix if desired.
- Add Chicken to Sheet Pan: Remove marinated chicken from fridge and discard any excess marinade. Spread the chicken pieces evenly on the pan, avoiding overlap to ensure even cooking.
- Roast Chicken and Vegetables: Return the pan to the oven and roast for 15-20 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender.
- Broil for Extra Color: For extra browning and slight char, switch oven to broil on high for the last 1-2 minutes, watching closely to avoid burning.
- Serve: Remove from oven and serve the hot lemon herb chicken and vegetables immediately. Enjoy!
Notes
- Marinate chicken for the full 30 minutes to maximize flavor and tenderness.
- If baby potatoes are large, quarter them to ensure even roasting.
- Broccoli can be swapped with other quick-cooking vegetables like green beans or asparagus if preferred.
- Use parchment paper or aluminum foil on the baking sheet for easier cleanup.
- Check chicken internal temperature with a meat thermometer for food safety.
- For a gluten-free version, ensure all seasonings are certified gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg
