Sheet Pan Lemon Herb Chicken and Vegetables Recipe
This Sheet Pan Lemon Herb Chicken and Vegetables recipe offers a delightful balance of tender, marinated chicken breast pieces roasted with a vibrant medley of baby carrots, Yukon gold potatoes, and broccoli. Infused with fresh lemon and a fragrant blend of herbs and spices, this easy-to-make meal is perfect for a wholesome, one-pan dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken Marinade
- 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)
Vegetables
- 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)
Instructions
- Prepare Chicken: Pat chicken dry with paper towels, 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 Chicken: Add half of the seasoning blend to the chicken along with 2 tablespoons olive oil, minced garlic, lemon zest, and lemon juice. Stir thoroughly to coat evenly. Cover and refrigerate for 30 minutes.
- Preheat and Prepare Vegetables: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Slice baby carrots and halve or quarter Yukon gold potatoes as needed.
- Season and Roast Root Vegetables: Place carrots and potatoes on the baking sheet. Drizzle with 2 tablespoons olive oil and most of the remaining seasoning blend (reserve about 1 teaspoon). Toss well to coat. Roast for 20 minutes.
- Prep Broccoli: While the vegetables roast, chop broccoli into bite-sized florets.
- Add Broccoli and Garlic: Remove the baking sheet from the oven after 20 minutes. Stir the carrots and potatoes, moving them to one side. Add broccoli florets and minced garlic to the other side. Drizzle with remaining 1 tablespoon olive oil and sprinkle the reserved seasoning. Toss gently to coat.
- Add Chicken to Pan: Remove chicken from the fridge and discard excess marinade. Spread chicken pieces on the baking sheet ensuring they do not overlap.
- Final Roast: Return the sheet pan to the oven and roast for another 15-20 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
- Optional Broil: For extra color and slight charring, switch oven to broil on high for the last 1-2 minutes. Watch carefully to prevent burning.
- Serve: Remove from oven and serve hot. Enjoy your flavorful lemon herb chicken and roasted vegetables!
Notes
- Ensure the chicken pieces are uniformly cut for even cooking.
- Use a meat thermometer to confirm chicken is cooked to 165°F for safety.
- Broiling at the end adds nice color but watch closely to avoid burning.
- For a spicier version, add crushed red pepper flakes to the seasoning mix.
- Leftovers store well in the refrigerator for up to 3 days.
Keywords: sheet pan chicken, lemon herb chicken, roasted vegetables, easy dinner, healthy chicken recipe, baked chicken breast
