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Sheet Pan Lemon Herb Chicken and Vegetables

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A vibrant and easy one-pan dish featuring marinated chicken with lemon and fresh herbs, paired with colorful vegetables.

Ingredients

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  • 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)
  • 5 tablespoons olive oil, divided
  • 1 cup baby carrots (cut in halves)
  • 1 1/2 cups baby golden potatoes (halved)
  • 1 cup broccoli florets
  • 1/2 tablespoon minced garlic (for broccoli)

Instructions

  1. Pat the chicken breasts dry, then cut them into 1 ½-inch chunks. Place the pieces into a mixing bowl.
  2. In a separate bowl, combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and pepper.
  3. Add half of the seasoning blend to the chicken, along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice. Mix everything well and let it marinate for 30 minutes.
  4. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  5. Prepare the baby carrots and golden potatoes by tossing them with 2 tablespoons of olive oil and the remaining seasoning. Spread the veggies on the baking sheet and roast for 20 minutes.
  6. While the veggies are roasting, chop the broccoli into florets.
  7. After 20 minutes, stir the carrots and potatoes, then add the broccoli along with more minced garlic, 1 tablespoon of olive oil, and the remaining seasoning.
  8. Remove the marinated chicken from the fridge, discard any excess marinade, and place the chicken on the baking sheet. Roast everything together for another 15-20 minutes until the chicken reaches an internal temperature of 165°F.
  9. If you like a little extra browning, broil for 1-2 minutes at the end.
  10. Once done, take it out of the oven and serve hot with a side of couscous, quinoa, or crusty bread.

Notes

For best results, let the chicken marinate longer if possible. Store leftovers in an airtight container for up to three days.

Nutrition

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