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Sheet Pan Lemon Herb Chicken and Vegetables

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A delightful and easy dinner featuring marinated chicken and vibrant vegetables, all roasted on a single sheet pan for maximum flavor and minimal cleanup.

Ingredients

Scale
  • 1 lb Chicken Breast (boneless, skinless, cut into 1½ inch pieces)
  • 1 tablespoon Dried Parsley
  • 2 teaspoons Italian Seasoning
  • 1 teaspoon Minced Garlic
  • ½ teaspoon Onion Powder
  • 1 teaspoon Paprika
  • ½ teaspoon Seasoned Salt
  • ¼ teaspoon Pepper
  • 2 Lemons (zest and juice)
  • 5 tablespoons Olive Oil (divided)
  • 1 cup Baby Carrots (cut in halves)
  • 1½ cups Baby Golden Potatoes (halved)
  • 1 cup Broccoli Florets
  • ½ tablespoon Minced Garlic (for broccoli)

Instructions

  1. Preheat the Oven: Set your oven to 425°F (220°C).
  2. Marinate the Chicken: In a large bowl, combine the chicken pieces, 4 tablespoons olive oil, dried parsley, Italian seasoning, minced garlic, onion powder, paprika, seasoned salt, and pepper.
  3. Prepare the Vegetables: Chop your baby carrots, golden potatoes, and broccoli.
  4. Spread it on the Sheet Pan: Arrange the marinated chicken pieces down the center of a baking sheet and scatter the cut veggies around the chicken.
  5. Zest and Juice the Lemons: Zest both lemons over the chicken and veggies, then squeeze the juice evenly over the dish.
  6. Drizzle the remaining tablespoon of olive oil over the veggies.
  7. Bake It Up: Place the sheet pan in the oven and bake for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
  8. Garnish and Serve: Let it rest for a few minutes and serve straight from the pan or transfer to a serving platter.

Notes

Garnish with fresh parsley or chives for added color and freshness. Pair with a light salad or some crusty bread.

Nutrition

Keywords: chicken, sheet pan, one-pan meals, easy dinner, lemon herb, quick recipe, healthy recipe

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