Sheet Pan Lemon Herb Chicken and Vegetables
Elevate your dinner routine with this delightful Sheet Pan Lemon Herb Chicken and Vegetables. This one-pan meal features succulent chicken pieces marinated in a zesty blend of lemon and herbs, paired with vibrant, roasted vegetables. The simplicity of preparation makes it an ideal choice for busy weeknights or casual gatherings. With minimal cleanup and maximum flavor, this dish is sure to become a family favorite. Enjoy a satisfying meal that not only nourishes but also brings a burst of freshness to your table.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 5 tablespoons olive oil
- 2 lemons (zest and juice)
- 1 cup baby carrots
- 1.5 cups baby golden potatoes
- 1 cup broccoli florets
- Dried parsley
- Italian seasoning
- Garlic
- Onion powder
- Paprika
- Seasoned salt
- Black pepper
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Cut chicken into 1.5-inch pieces and pat dry.
- In a bowl, mix half the herbs with olive oil, lemon zest, juice, and garlic; coat chicken in the mixture and marinate for at least 30 minutes.
- Prepare vegetables by cutting carrots and potatoes in halves (or quarters if large).
- Toss carrots and potatoes on the baking sheet with remaining olive oil and herbs; roast for 20 minutes.
- Add broccoli tossed in garlic to the pan; place marinated chicken over vegetables without overlapping.
- Roast for another 15-20 minutes until chicken reaches an internal temperature of 165°F.
- Serve hot and enjoy!
Nutrition
- Serving Size: Approximately 1/4 of recipe (about 350g)
- Calories: 410
- Sugar: 4g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg