Description
This Sheet Pan Lemon Herb Chicken and Vegetables recipe features tender, juicy chicken breast pieces marinated in a fragrant blend of herbs, garlic, and fresh lemon. Roasted alongside baby carrots, golden potatoes, and broccoli, it combines vibrant flavors and healthy ingredients for an easy and wholesome dinner. The one-pan method simplifies cleanup while delivering a deliciously balanced meal with a perfect mix of protein and vegetables.
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 and juice of 2 lemons
- 2 tablespoons olive oil (for marinade)
Vegetables
- 1 cup baby carrots, halved lengthwise
- 1 ½ 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: 2 tablespoons for carrots and potatoes, 1 tablespoon for broccoli and chicken)
Instructions
- Prepare Chicken: Pat the chicken dry with a paper towel and cut into 1 ½-inch chunks. Transfer to a large mixing bowl.
- Mix Seasoning: In a small bowl, combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper. Split the mix in half.
- Marinate Chicken: To the chicken bowl, add half the seasoning mixture, 2 tablespoons olive oil, minced garlic, lemon zest, and lemon juice. Stir well to coat evenly. Cover and refrigerate for 30 minutes.
- Preheat Oven and Prepare Veggies: Preheat oven to 425°F and line a large baking sheet with parchment paper. Halve baby carrots lengthwise and cut baby golden potatoes into halves or quarters if large.
- Season and Roast Carrots and Potatoes: Place carrots and potatoes on the baking sheet with 2 tablespoons olive oil and most of the remaining seasoning mix (reserve about 1 teaspoon). Toss to coat. Roast in oven for 20 minutes.
- Prepare Broccoli: While vegetables roast, chop broccoli into bite-sized florets.
- Add Broccoli and Garlic: Remove baking sheet after 20 minutes. Stir and push carrots and potatoes to one side. Add broccoli and minced garlic on the other side. Drizzle with 1 tablespoon olive oil and sprinkle remaining seasoning. Toss to coat and mix if desired.
- Add Chicken to Pan: Remove chicken from fridge, discard excess marinade. Spread chicken pieces evenly on the baking sheet without overlapping.
- Roast Everything Together: Return pan to oven and roast for an additional 15-20 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
- Broil for Color: For extra browning, switch oven to broil on high for the last 1-2 minutes. Watch closely to prevent burning.
- Serve: Remove from oven, serve hot, and enjoy your flavorful lemon herb chicken with roasted vegetables.
Notes
- Use a meat thermometer to ensure the chicken is properly cooked to 165°F internal temperature.
- Adjust seasoning to taste if preferred less salty or spicy.
- For quicker cooking, cut vegetables into smaller pieces but monitor to avoid burning.
- Substitute baby potatoes with red or fingerling potatoes if desired.
- Use fresh herbs if available for brighter flavor, adjusting quantities accordingly.
- Line the baking sheet with parchment paper or aluminum foil for easier cleanup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To keep this recipe gluten free, verify that all seasonings and olive oil are gluten free certified.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 70 mg
