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Sheet Pan Lemon Herb Chicken and Vegetables

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 450
A flavorful and easy one-pan meal featuring tender chicken and colorful vegetables, perfect for a quick dinner.

Ingredients

Protein

  • 1 lb chicken breast boneless and skinless, cut into 1 ½ inch pieces

Herbs and spices

  • 1 tablespoon dried parsley
  • 2 teaspoons Italian seasoning
  • 1 teaspoon minced garlic
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • ½ teaspoon seasoned salt
  • ¼ teaspoon pepper

Vegetables

  • 2 lemons lemons (for juice and zest)
  • 5 tablespoons olive oil divided
  • 1 cup baby carrots, cut in halves
  • 1 ½ cups baby golden potatoes, halved
  • 1 cup broccoli florets
  • ½ tablespoon minced garlic for broccoli

Instructions 

  • Pat chicken dry, cut into 1 ½-inch pieces, and mix with half of the seasoning, 2 tbsp olive oil, minced garlic, lemon zest, and juice. Marinate for 30 minutes.
  • Preheat oven to 425°F (220°C). Toss carrots and potatoes with remaining seasoning and 2 tbsp olive oil; roast for 20 minutes.
  • Add broccoli and minced garlic to the pan, drizzle with remaining olive oil, sprinkle with remaining seasoning, and toss. Roast for another 15-20 minutes until chicken reaches 165°F and vegetables are tender.

Notes

For extra flavor, broil for 1-2 minutes at the end for slight charring.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, sheet pan, Vegetables