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Sheet Pan Lemon Herb Chicken and Vegetables

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A delightful one-pan meal featuring marinated chicken and roasted vegetables, bursting with fresh lemon and herbs.

Ingredients

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  • 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)
  • 5 tablespoons olive oil, divided
  • 1 cup baby carrots (cut in halves)
  • 1 1/2 cups baby golden potatoes (halved)
  • 1 cup broccoli florets
  • 1/2 tablespoon minced garlic (for broccoli)

Instructions

  1. Pat the chicken breasts dry with a paper towel, cut them into 1 ½-inch chunks, and place them in a large mixing bowl.
  2. In a small bowl, combine parsley, Italian seasoning, onion powder, paprika, seasoned salt, and pepper.
  3. Add half of the seasoning blend to the chicken along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice. Stir well, cover, and marinate in the fridge for 30 minutes.
  4. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
  5. Prepare the baby carrots and baby golden potatoes, toss them with 2 tablespoons of olive oil and most of the remaining seasoning mix, spread them on the baking sheet, and roast for 20 minutes.
  6. While the veggies are roasting, chop the broccoli into bite-sized florets.
  7. After 20 minutes, stir the carrots and potatoes and move them to one side of the pan. On the other, add the broccoli with 1 tablespoon of olive oil and sprinkle the remaining seasoning over the veggies.
  8. Remove the marinated chicken from the fridge, discard excess marinade, and spread chicken pieces across the pan without overlapping.
  9. Return to the oven and roast for another 15-20 minutes until the chicken reaches 165°F and veggies are tender. Optionally broil for 1-2 minutes for a nice finish.
  10. Remove from oven and serve hot.

Notes

Leftovers can be stored in an airtight container in the fridge for about 3-4 days. Reheat thoroughly before consuming.

Nutrition

Find it online: https://www.topchoicerecipes.com/sheet-pan-lemon-herb-chicken-vegetables/