Description
A delightful and colorful sheet pan meal featuring juicy lemon herb chicken and vibrant vegetables, perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 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
- Start by patting the chicken breasts dry with a paper towel. Cut the chicken into 1 ½-inch chunks and place them in a large mixing bowl.
- In a small bowl, mix together the dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper. Use half of this mix to season the chicken along with 2 tablespoons of olive oil, minced garlic, lemon zest, and juice from one lemon.
- Cover the bowl and let the chicken marinate in the fridge for about 30 minutes.
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Prepare your vegetables by cutting the baby carrots in half lengthwise and halving or quartering the baby Yukon gold potatoes. Add the carrots and potatoes to the baking sheet, along with 2 more tablespoons of olive oil and most of the remaining seasoning.
- Toss everything to ensure the vegetables are well-coated and roast them in the oven for 20 minutes.
- After 20 minutes, take the baking sheet out and stir the vegetables before moving them to one side of the pan.
- Add the broccoli florets and more minced garlic to the other side, drizzling with the last tablespoon of olive oil and sprinkling with the remaining seasoning.
- Spread the marinated chicken across the pan without overlapping and return to the oven.
- Roast for an additional 15-20 minutes until the chicken is cooked to an internal temperature of 165°F and the vegetables are tender.
- Remove from the oven and serve hot.
Notes
Consider garnishing with fresh parsley or an extra lemon wedge. Pair with a simple salad or white wine.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg