Description
A delightful and easy recipe featuring tender chicken marinated in zesty lemon and fragrant herbs, roasted alongside vibrant vegetables on one sheet pan.
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
- Pat the chicken breasts dry with a paper towel, cutting them into 1 ½-inch chunks, and placing them in a large mixing bowl.
- In a small bowl, combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper. Mix well, then add half of this spice blend to the chicken along with 2 tablespoons of olive oil, minced garlic, the zest of one lemon, and juice from both lemons. Stir everything to coat the chicken evenly and let it marinate in the refrigerator for about 30 minutes.
- Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup. Slice the baby carrots and halved baby Yukon gold potatoes and toss them onto the baking sheet. Add another 2 tablespoons of olive oil and the majority of the remaining seasoning. Toss until everything is well coated, then roast for around 20 minutes.
- While the veggies are roasting, chop up the broccoli into bite-sized florets. After 20 minutes, take the baking sheet out, stir the carrots and potatoes, and create space on one side of the pan for the broccoli. Add the broccoli and more minced garlic, drizzle with the last tablespoon of olive oil, and sprinkle with the remaining seasoning.
- Finally, remove the marinated chicken from the fridge, discard excess marinade, and spread the chicken pieces on the pan. Make sure they’re not overlapping for even cooking. Return the pan to the oven and roast for another 15-20 minutes, checking until the chicken reaches an internal temperature of 165°F.
- For a final touch, switch the oven to broil for the last 1-2 minutes for a little extra color and caramelization. Remove from the oven and serve immediately.
Notes
Allowing the chicken to marinate for at least 30 minutes enhances flavor and tenderness. You can also switch up the veggies based on availability.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 380
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 75mg