Description
Sheet Pan Lemon Herb Chicken and Vegetables is a delightful weeknight meal that brings together juicy chicken and fresh veggies, all roasted to perfection on one sheet pan. This easy-to-make dish features a zesty lemon and herb marinade that infuses the chicken with incredible flavor while ensuring the vegetables remain tender and vibrant. Perfect for busy families or entertaining guests, this recipe promises a hassle-free dinner experience with minimal cleanup. Just toss everything onto the pan, let the oven do the work, and enjoy a wholesome meal that’s ready in no time!
Ingredients
Scale
- 1 lb boneless, skinless chicken breast (cut into 1 ½ inch pieces)
- 5 tablespoons olive oil
- 1 cup baby carrots (halved)
- 1 ½ cups baby golden potatoes (halved)
- 1 cup broccoli florets
- Juice and zest of 2 lemons
- Garlic
- Dried parsley
- Italian seasoning
- Onion powder
- Paprika
- Seasoned salt
- Pepper
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, combine chicken pieces with olive oil, lemon juice, lemon zest, garlic, and seasonings. Mix well and marinate for at least 30 minutes.
- While marinating, prepare vegetables by tossing carrots and potatoes with olive oil and seasoning on the baking sheet.
- Roast vegetables for 20 minutes before adding broccoli and marinated chicken to the pan.
- Roast for an additional 15–20 minutes until chicken reaches an internal temperature of 165°F.
- Serve hot and enjoy your delicious meal!
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of recipe
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg