Sheet Pan Lemon Herb Chicken and Vegetables

Why Make This Recipe

Sheet Pan Lemon Herb Chicken and Vegetables is a fantastic choice for busy weeknights or weekend family dinners. It’s simple to prepare and cooks all in one pan, which means less mess and fewer dishes to wash. The bright flavors of lemon paired with fresh herbs make this dish light and refreshing, while the variety of vegetables provides important nutrients. Plus, it’s a complete meal that’s packed with protein and fiber!

How to Make Sheet Pan Lemon Herb Chicken and Vegetables

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
• 1/2 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 lemons
• 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)

Directions:

1. Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and transfer to a large mixing bowl.
2. In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
3. Add half of this blend to the chicken, along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice.
4. Stir everything well to coat the chicken evenly. Cover the bowl and refrigerate for 30 minutes to marinate.
5. Preheat your oven to 425°F and line a large baking sheet with parchment paper for easier cleanup.
6. Slice the baby carrots in half lengthwise and cut the baby Yukon gold potatoes in half (or quarters if they’re large).
7. Add the carrots and potatoes to the baking sheet along with 2 more tablespoons of olive oil and most of the remaining seasoning mix (save about 1 teaspoon). Toss until the vegetables are well coated, then roast in the oven for 20 minutes.
8. While that’s baking, chop the broccoli into bite-sized florets.
9. Once the 20 minutes are up, remove the baking sheet from the oven. Give the carrots and potatoes a quick stir and move them to one side of the pan. On the other side, add the broccoli and a bit more minced garlic.
10. Drizzle with the last tablespoon of olive oil and sprinkle with the remaining seasoning. Toss to coat and mix the broccoli in with the other vegetables if desired.
11. Take the marinated chicken out of the fridge and discard any excess marinade. Spread the chicken pieces across the pan, making sure they aren’t overlapping so they cook evenly.
12. Return the pan to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender. For extra color and slight charring, switch the oven to broil on high for the last 1-2 minutes, keeping a close eye to prevent burning.
13. Remove from the oven and serve hot. Enjoy!

How to Serve Sheet Pan Lemon Herb Chicken and Vegetables

This dish is best served right away while it’s hot. You can serve it on a plate, or even right from the pan for a family-style meal. A light salad or some crusty bread would be nice complements if desired.

How to Store Sheet Pan Lemon Herb Chicken and Vegetables

Store any leftovers in an airtight container in the refrigerator. It should be good for up to 3-4 days. To reheat, simply warm it in the oven or microwave until heated through.

Tips to Make Sheet Pan Lemon Herb Chicken and Vegetables

• Make sure the chicken pieces are cut evenly for uniform cooking.
• You can add or substitute other vegetables like bell peppers or zucchini based on your preference.
• For brighter flavors, use freshly squeezed lemon juice instead of bottled.

Variation

For a spicier kick, add a pinch of red pepper flakes to the seasoning mix. If you prefer a different herb flavor, try using thyme or rosemary instead of Italian seasoning.

FAQs

Can I use frozen chicken?
Yes, but make sure to thaw it completely before marinating for best results.

What if I don’t have fresh garlic?
You can use garlic powder as a substitute. About 1/4 teaspoon will work for the marinade.

Can I prepare this ahead of time?
Yes! You can marinate the chicken up to a day in advance. Just keep it covered in the fridge until you’re ready to cook.

Sheet Pan Lemon Herb Chicken and Vegetables

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• Author: jena
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

A flavorful and easy one-pan meal featuring lemon herb chicken and a variety of roasted vegetables.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and transfer to a large mixing bowl.
2. In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
3. Add half of this blend to the chicken, along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice.
4. Stir everything well to coat the chicken evenly. Cover the bowl and refrigerate for 30 minutes to marinate.
5. Preheat your oven to 425°F and line a large baking sheet with parchment paper for easier cleanup.
6. Slice the baby carrots in half lengthwise and cut the baby Yukon gold potatoes in half (or quarters if they’re large).
7. Add the carrots and potatoes to the baking sheet along with 2 more tablespoons of olive oil and most of the remaining seasoning mix (save about 1 teaspoon). Toss until the vegetables are well coated, then roast in the oven for 20 minutes.
8. While that’s baking, chop the broccoli into bite-sized florets.
9. Once the 20 minutes are up, remove the baking sheet from the oven. Give the carrots and potatoes a quick stir and move them to one side of the pan. On the other side, add the broccoli and a bit more minced garlic.
10. Drizzle with the last tablespoon of olive oil and sprinkle with the remaining seasoning. Toss to coat and mix the broccoli in with the other vegetables if desired.
11. Take the marinated chicken out of the fridge and discard any excess marinade. Spread the chicken pieces across the pan, making sure they aren’t overlapping so they cook evenly.
12. Return the pan to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender. For extra color and slight charring, switch the oven to broil on high for the last 1-2 minutes, keeping a close eye to prevent burning.
13. Remove from the oven and serve hot. Enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave.

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 100mg

Keywords: chicken, sheet pan, lemon herb, easy dinner, one pan meal