Description
A flavorful and easy Sheet Pan Lemon Herb Chicken and Vegetables recipe featuring juicy marinated chicken breast pieces roasted alongside tender baby carrots, golden potatoes, and broccoli florets. Perfect for a wholesome and fuss-free dinner with bright lemon and herb seasonings.
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 lemons (zested and juiced)
- 2 tablespoons olive oil (for marinade)
Vegetables and Roasting
- 1 cup baby carrots, halved lengthwise
- 1 1/2 cups baby golden potatoes, halved (or quartered if large)
- 1 cup broccoli florets
- 1/2 tablespoon minced garlic (for broccoli)
- 3 tablespoons olive oil (divided, 2 for vegetables, 1 for broccoli)
- Remaining seasoning mix from above (about 1 teaspoon)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel, cut into 1 ½-inch chunks, and place them in a large mixing bowl.
- Make the Seasoning Mix: In a small bowl, combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper. Divide the mix in half.
- Marinate the Chicken: Add half of the seasoning mix, 2 tablespoons olive oil, minced garlic, lemon zest, and lemon juice to the chicken. 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 the baby carrots and potatoes (cut potatoes into quarters if large). Place them on the baking sheet.
- Season and Roast Root Vegetables: Drizzle 2 tablespoons olive oil over carrots and potatoes, add most of the remaining seasoning (saving about 1 teaspoon), and toss until coated. Roast for 20 minutes.
- Prepare Broccoli: While root veggies roast, chop broccoli into bite-sized florets.
- Add Broccoli and Garlic: Remove the baking sheet from the oven after 20 minutes. Stir the carrots and potatoes and push them to one side. Place broccoli and minced garlic on the other side. Drizzle remaining olive oil and sprinkle remaining seasoning. Toss or mix broccoli with the other veggies if desired.
- Add Chicken and Roast Together: Remove chicken from the fridge and drain excess marinade. Spread chicken pieces on the pan without overlapping. Return to oven and roast for 15-20 minutes until chicken reaches 165°F internal temperature and vegetables are tender.
- Optional Broil: For extra color, broil on high for the last 1-2 minutes, watching carefully to avoid burning.
- Serve: Remove from oven and serve hot for a delicious, balanced sheet pan meal.
Notes
- Marinating the chicken for at least 30 minutes enhances flavor and tenderness.
- If you don’t have parchment paper, lightly grease the baking sheet to prevent sticking.
- Use baby Yukon gold potatoes for even cooking; larger potatoes should be quartered.
- Broccoli can be swapped with other quick-roasting vegetables like green beans or asparagus.
- For a gluten-free meal, ensure all seasonings are certified gluten-free.
- Watch closely during broiling, as food can burn quickly.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 75 mg
