Description
A vibrant and tasty one-pan meal featuring juicy chicken and perfectly roasted vegetables, enhanced with a refreshing lemon marinade.
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 (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)
Instructions
- Start by patting the chicken breasts dry with a paper towel.
- Cut the chicken into 1 ½-inch chunks and transfer them to a large mixing bowl.
- In a small bowl, combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
- Pour half of this seasoning mix over the chicken along with 2 tablespoons of olive oil, minced garlic, and the zest and juice of the lemons.
- Stir everything together well to coat the chicken evenly.
- Cover the bowl with plastic wrap and let it marinate in the fridge for about 30 minutes.
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Add the carrots and potatoes to the baking sheet, drizzle with 2 more tablespoons of olive oil, and sprinkle with most of the remaining seasoning mix.
- Toss the veggies until well-coated and roast them in the oven for 20 minutes.
- While the carrots and potatoes are baking, chop the broccoli into bite-sized florets.
- Remove the baking sheet from the oven after 20 minutes.
- Stir the carrots and potatoes quickly, then move them to one side of the baking pan.
- Add the broccoli florets and a bit more minced garlic on the other side.
- Drizzle with the last tablespoon of olive oil, sprinkle the remaining seasoning, and toss to coat.
- Take the marinated chicken out of the fridge and discard any excess marinade.
- Spread the chicken evenly across the pan, ensuring they do not overlap.
- 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 vegetables are tender.
- Once everything is cooked, remove the sheet pan from the oven and serve hot.
Notes
Ensure even cooking by cutting vegetables and chicken into similar sizes. Customize veggies based on seasonality.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg