Description
This Sheet Pan Lemon Herb Chicken and Vegetables recipe combines tender, juicy chicken breast pieces marinated in zesty lemon and herbs with a colorful medley of roasted baby carrots, golden potatoes, and broccoli. Perfect for a flavorful and easy weeknight dinner, all cooked together in one pan for minimal cleanup and maximum taste.
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 pepper
- 2 lemons (zested and juiced)
- 2 tablespoons olive oil (for marinade)
Vegetables and Seasoning
- 1 cup baby carrots, halved lengthwise
- 1 1/2 cups baby golden potatoes, halved (or quartered if large)
- 1 cup broccoli florets, chopped bite-sized
- 1/2 tablespoon minced garlic (for broccoli)
- 3 tablespoons olive oil (divided for vegetables)
- Remaining seasoning mix from above (about 1 teaspoon)
Instructions
- Prepare the chicken: Pat the chicken breasts dry with a paper towel and cut into 1 ½-inch chunks. Place them in a large mixing bowl.
- Mix seasoning blend: In a small bowl, combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper. Divide the seasoning mix roughly in half.
- Marinate chicken: Add half of the seasoning blend to the chicken along with 2 tablespoons olive oil, minced garlic, lemon zest, and lemon juice. Stir well to coat evenly. Cover and refrigerate for 30 minutes.
- Preheat oven: Set oven to 425°F and line a large baking sheet with parchment paper for easier cleanup.
- Prepare vegetables: Slice baby carrots and halve or quarter baby Yukon gold potatoes depending on size. Place on the prepared baking sheet.
- Season veggies and start roasting: Drizzle 2 tablespoons of olive oil over carrots and potatoes. Sprinkle most of the remaining seasoning mix and toss to coat evenly. Roast in the oven for 20 minutes.
- Prepare broccoli: While veggies roast, chop broccoli into bite-sized florets.
- Add broccoli to pan: After 20 minutes, remove baking sheet and stir carrots and potatoes. Move them to one side. Add broccoli florets and minced garlic to the other side. Drizzle with last tablespoon of olive oil and sprinkle remaining seasoning. Toss to combine if desired.
- Add chicken and continue roasting: Remove chicken from fridge, discard extra marinade and spread chicken pieces evenly on the pan, avoiding overlap for even cooking.
- Roast until done: Return pan to the oven and roast for 15-20 minutes until chicken reaches 165°F internal temperature and vegetables are tender.
- Optional broil for color: For extra color and slight charring, switch oven to broil on high for the last 1-2 minutes. Watch carefully to prevent burning.
- Serve: Remove from oven and serve hot. Enjoy your flavorful and easy lemon herb chicken and vegetables!
Notes
- Use a meat thermometer to ensure chicken is cooked to 165°F for safety and juiciness.
- Baby potatoes can be quartered if larger to ensure even roasting.
- Broccoli should be added halfway through the roasting to avoid becoming too soft or mushy.
- Feel free to swap vegetables based on preference or seasonal availability, like green beans or bell peppers.
- Marinate chicken for the full 30 minutes for best flavor absorption.
- Use parchment paper or a silicone baking mat to make cleanup easier.
- Leftovers can be refrigerated up to 3 days and reheated in the oven or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg
