Sheet Pan Lemon Herb Chicken and Vegetables
If you’re in search of a dinner that combines effortless preparation with delightful flavors, look no further than this Sheet Pan Lemon Herb Chicken and Vegetables. This wholesome one-pan meal is not only easy to make, but it also brings together juicy chicken and a colorful medley of vegetables, all enhanced by the zesty notes of lemon and fragrant herbs. Perfect for busy weeknights, this dish requires minimal cleanup while delivering maximum taste. Gather your family around the table to enjoy a nutritious meal that’s sure to become a household favorite!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb boneless skinless chicken breast
- 2 lemons
- 5 tablespoons olive oil
- 1 cup baby carrots
- 1.5 cups baby golden potatoes
- 1 cup broccoli florets
- 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
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Pat chicken dry, cut into chunks, and marinate with half the seasoning mix, olive oil, garlic, lemon zest, and juice for 30 minutes.
- Prepare veggies: Toss carrots and potatoes with olive oil and half the remaining seasoning on the baking sheet; roast for 20 minutes.
- Add broccoli mixed with garlic to the pan; drizzle with oil and remaining seasoning.
- Add marinated chicken to the pan without overlapping; roast for an additional 15-20 minutes or until chicken reaches 165°F.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg