Description
A vibrant and healthy Sheet Pan Lemon Herb Chicken and Vegetables recipe featuring juicy marinated chicken breast pieces roasted alongside baby carrots, golden potatoes, and broccoli florets, all infused with fresh lemon zest and a flavorful blend of Italian herbs and 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 pepper
- 2 lemons (zest and juice)
- 2 tablespoons olive oil
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 and finishing)
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and transfer to a large mixing bowl.
- Mix Seasonings: In a small bowl, combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
- Marinate Chicken: Add half of the seasoning blend to the chicken along with 2 tablespoons olive oil, 1 teaspoon minced garlic, lemon zest, and lemon juice. Stir well to coat evenly, cover, and refrigerate for 30 minutes.
- Preheat Oven and Prep Vegetables: Preheat oven to 425°F and line a large baking sheet with parchment paper. Slice baby carrots in half lengthwise and halve or quarter golden potatoes. Place carrots and potatoes on the baking sheet.
- Season and Roast Vegetables: Drizzle 2 tablespoons olive oil over carrots and potatoes, sprinkle with most of the remaining seasoning mix (reserve 1 teaspoon), and toss to coat. Roast in oven for 20 minutes.
- Prepare Broccoli: Meanwhile, chop broccoli into bite-sized florets and mince additional garlic for the broccoli.
- Add Broccoli and Garlic: After 20 minutes, remove the baking sheet. Stir the carrots and potatoes, pushing them to one side. Add broccoli and minced garlic on the other side. Drizzle with remaining 1 tablespoon olive oil and sprinkle with the reserved seasoning. Toss to combine if desired.
- Arrange Chicken on Sheet Pan: Remove chicken from the fridge and discard excess marinade. Spread chicken pieces evenly across the baking sheet without overlapping.
- Roast Chicken and Vegetables: Return the pan to the oven and roast for 15-20 minutes or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
- Broil for Extra Color: Optionally broil on high for 1-2 minutes at the end for extra color and slight charring. Watch closely to avoid burning.
- Serve: Remove from oven and serve hot. Enjoy your flavorful sheet pan meal!
Notes
- Marinating the chicken for at least 30 minutes ensures better flavor and tenderness.
- Parchment paper makes cleanup easier but can be substituted with a lightly greased baking sheet.
- Adjust seasoning blend according to your taste preferences or use fresh herbs if available.
- You can substitute baby potatoes with red or fingerling potatoes if preferred.
- Make sure chicken pieces are evenly spaced to ensure even cooking and browning.
- Broiling is optional but adds nice texture and color to the chicken and vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or a microwave.
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
