Name: Sheet Pan Lemon Herb Chicken and Vegetables Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breast, 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 of 2 lemons; Juice of 2 lemons; 2 tablespoons olive oil (for marinade); 1 cup baby carrots, halved lengthwise; 1 1/2 cups baby Yukon gold potatoes, halved or quartered if large; 1 cup broccoli florets; 1/2 tablespoon minced garlic (for broccoli); 3 tablespoons olive oil (divided: 2 tbsp for carrots & potatoes, 1 tbsp for broccoli)

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Introduction

This Sheet Pan Lemon Herb Chicken and Vegetables recipe is a simple, healthy, and flavorful meal all cooked on one pan. With zesty lemon, aromatic herbs, and colorful veggies, it’s perfect for an easy weeknight dinner that requires minimal cleanup.

Ingredients

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
½ teaspoon onion powder
1 teaspoon paprika
½ teaspoon seasoned salt
¼ teaspoon black pepper
2 lemons
5 tablespoons olive oil, divided
1 cup baby carrots, halved lengthwise
1½ cups baby golden potatoes, halved
1 cup broccoli florets
½ tablespoon minced garlic (for broccoli)

Instructions

Step 1: Pat the chicken breasts dry and cut into 1 ½-inch chunks. Place them in a large mixing bowl.
Step 2: In a small bowl, combine parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
Step 3: Add half of the seasoning blend to the chicken along with 2 tablespoons of olive oil, 1 teaspoon minced garlic, lemon zest, and lemon juice. Stir well to coat.
Step 4: Cover the bowl and refrigerate for 30 minutes to marinate.
Step 5: Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Step 6: Add baby carrots and potatoes to the baking sheet. Drizzle with 2 tablespoons of olive oil and most of the remaining seasoning blend (save about 1 teaspoon). Toss to coat evenly.
Step 7: Roast the vegetables for 20 minutes.
Step 8: While the vegetables roast, chop broccoli into bite-sized florets.
Step 9: Remove the baking sheet from the oven. Stir the carrots and potatoes and push them to one side.
Step 10: Add broccoli and ½ tablespoon minced garlic to the empty side of the pan. Drizzle 1 tablespoon olive oil and sprinkle the remaining seasoning. Toss to coat and combine vegetables if desired.
Step 11: Remove chicken from the fridge and discard any excess marinade. Spread chicken pieces evenly on the baking sheet without overlapping.
Step 12: Return the pan to the oven and roast for 15-20 minutes until chicken reaches 165°F and vegetables are tender. For extra color, broil on high for 1-2 minutes, watching carefully.
Step 13: Remove from oven and serve hot. Enjoy your meal!

Tips & Variations

Substitute baby carrots and potatoes with your favorite vegetables like bell peppers or zucchini for variety.
Use fresh herbs such as thyme or rosemary instead of dried for a brighter flavor.
Marinate the chicken longer, up to 2 hours, for deeper flavor.
To keep vegetables crisp, spread everything out evenly on the pan to avoid overcrowding.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. To maintain crispness, reheating in a preheated oven at 350°F for 10-15 minutes is recommended.

How to Serve

The image shows a sheet pan with a colorful mix of roasted food layered in a single spread. The base layer is made of roasted small potato pieces with golden, crispy edges, and some dark brown spots. On top and around this are bright green broccoli florets with visible char marks, alongside orange baby carrots that have a slightly wrinkled texture from roasting. There are small, golden-brown chicken pieces with a crispy, pepper-speckled surface scattered evenly across the pan. Thin, juicy lemon slices, some charred on the edges, are placed between the vegetables and chicken, and fresh green herb leaves are sprinkled lightly over everything. The whole tray sits on a white marbled surface covered partly by a crumpled white cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless, skinless chicken thighs work well and may stay juicier. Adjust cooking time slightly if needed to ensure they reach 165°F internally.

Can I prepare this recipe ahead of time?

Yes, you can marinate the chicken up to 24 hours in advance. Vegetables are best prepared fresh on the day you plan to cook for optimal texture.