Description
This Sheet Pan Lemon Herb Chicken and Vegetables recipe offers a delicious and easy one-pan meal featuring tender, marinated chicken breast chunks roasted alongside baby carrots, golden potatoes, and broccoli florets. The bright, zesty lemon paired with Italian herbs and garlic creates a flavorful and healthy dish perfect for a weeknight dinner.
Ingredients
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 1/2 cups baby golden potatoes (halved or quartered if large)
- 1 cup broccoli florets (bite-sized)
- 1/2 tablespoon minced garlic (for broccoli)
- 3 tablespoons olive oil (divided for vegetables)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and place in a large mixing bowl.
- Mix Seasonings: In a small bowl, combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
- Marinate the Chicken: Add half of the seasoning blend, minced garlic, lemon zest, lemon juice, and 2 tablespoons olive oil to the chicken. Stir thoroughly to coat all pieces evenly. Cover and refrigerate for 30 minutes to marinate.
- Prepare Vegetables: Preheat oven to 425°F. Line a large baking sheet with parchment paper. Halve the baby carrots and golden potatoes (quarter potatoes if large).
- Season Vegetables: Place the carrots and potatoes on the baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle most of the remaining seasoning mix, reserving about 1 teaspoon. Toss to coat vegetables well.
- Start Roasting Vegetables: Roast carrots and potatoes in the oven for 20 minutes.
- Prepare Broccoli: While vegetables roast, chop broccoli into bite-sized florets.
- Add Broccoli: Remove baking sheet from oven after 20 minutes. Stir carrots and potatoes and push to one side of the pan. Add broccoli and minced garlic on the other side. Drizzle with remaining 1 tablespoon olive oil and sprinkle with the reserved seasoning. Toss lightly to combine.
- Add Chicken: Remove chicken from refrigerator and discard excess marinade. Spread chicken pieces in a single layer on the baking sheet without overlapping.
- Roast Everything: Return the pan to the oven and roast for 15-20 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
- Optional Broil: For added color and slight charring, broil on high for 1-2 minutes at the end, watching carefully to avoid burning.
- Serve: Remove from oven and serve hot. Enjoy your flavorful sheet pan lemon herb chicken and vegetables!
Notes
- Ensure chicken pieces are cut uniformly for even cooking.
- Adjust vegetable quantities based on preference or seasonal availability.
- Use a meat thermometer to confirm chicken is fully cooked at 165°F internal temperature.
- Broiling is optional but gives a nice crispy finish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
