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Sheet Pan Lemon Herb Chicken and Vegetables

Sheet Pan Lemon Herb Chicken and Vegetables

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Indulge in a comforting family favorite with this Sheet Pan Lemon Herb Chicken and Vegetables. This delightful one-pan meal features succulent chicken pieces marinated in zesty lemon juice and fragrant herbs, perfectly roasted alongside vibrant vegetables. With the ease of a single baking sheet, cleanup is a breeze, allowing you to focus on what truly matters: enjoying good food and cherished moments with loved ones. The combination of juicy chicken, sweet carrots, creamy golden potatoes, and crunchy broccoli creates a colorful feast for both the eyes and the palate. Perfect for busy weeknights or special gatherings, this recipe will quickly become a staple in your home.

Ingredients

Scale
  • 1 lb chicken breast, boneless and skinless
  • 2 lemons (zest and juice)
  • 1 tablespoon dried parsley
  • 2 teaspoons Italian seasoning
  • 1 teaspoon minced garlic
  • 5 tablespoons olive oil
  • 1 cup baby carrots, halved
  • 11/2 cups baby golden potatoes, halved
  • 1 cup broccoli florets

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the chicken pieces with lemon juice, zest of one lemon, olive oil (2 tablespoons), minced garlic, parsley, Italian seasoning, onion powder, paprika, seasoned salt, and pepper. Mix well and let marinate for 30 minutes.
  3. In the meantime, prepare the vegetables by halving the carrots and potatoes. Toss them in a bowl with remaining olive oil (3 tablespoons) and reserved seasoning mix.
  4. Spread carrots and potatoes on one side of the prepared baking sheet. Roast for 20 minutes.
  5. After 20 minutes, add broccoli florets drizzled with olive oil and minced garlic to the other side of the pan. Place marinated chicken on top of all vegetables.
  6. Roast for an additional 15-20 minutes or until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.

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