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Sheet Pan Lemon Herb Chicken and Vegetables
5 from 1 review

Sheet Pan Lemon Herb Chicken and Vegetables

Servings: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Author: Krystel
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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

Instructions
 

  • Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and transfer to a large mixing bowl.
  • In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
  • Add half of this blend to the chicken, along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice.
  • Stir everything well to coat the chicken evenly. Cover the bowl and refrigerate for 30 minutes to marinate.
  • Preheat your oven to 425°F and line a large baking sheet with parchment paper for easier cleanup. Slice the baby carrots in half lengthwise and cut the baby Yukon gold potatoes in half (or quarters if they’re large).
  • 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.
  • While that’s baking, chop the broccoli into bite-sized florets.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove from the oven and serve hot. Enjoy!
Serving: 1cup, Calories: 351kcal, Carbohydrates: 16g, Protein: 27g, Fat: 21g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 14g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 461mg, Potassium: 815mg, Fiber: 5g, Sugar: 4g, Vitamin A: 4875IU, Vitamin C: 58mg, Calcium: 72mg, Iron: 2mg
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