Description
A bright and flavorful sheet pan meal featuring tender lemon herb chicken with perfectly roasted vegetables. This easy, one-pan dinner is perfect for busy weeknights and packed with fresh, zesty flavor.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1 1/2-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 black pepper
- 2 lemons (zested and juiced)
- 5 tablespoons olive oil, divided
- 1 cup baby carrots, halved
- 1 1/2 cups baby golden potatoes, halved
- 1 cup broccoli florets
- 1/2 tablespoon minced garlic (for broccoli)
Instructions
1. Pat chicken dry, cut into chunks, and place in a large bowl.
2. Mix parsley, Italian seasoning, onion powder, paprika, seasoned salt, and pepper in a small bowl.
3. Add half the seasoning mix, 2 tablespoons olive oil, minced garlic, lemon zest, and lemon juice to the chicken. Toss to coat, cover, and marinate for 30 minutes.
4. Preheat oven to 425°F and line a baking sheet with parchment paper.
5. Add carrots and potatoes to the sheet with 2 tablespoons olive oil and most of the remaining seasoning. Toss and roast for 20 minutes.
6. Remove pan, stir vegetables, and move them to one side.
7. Add broccoli and additional minced garlic to the pan. Drizzle with remaining olive oil and sprinkle with remaining seasoning.
8. Add marinated chicken pieces to the pan in a single layer.
9. Return to oven and roast for 15–20 minutes until chicken reaches 165°F and vegetables are tender.
10. Broil on high for 1–2 minutes for extra browning if desired. Serve hot.
Notes
Do not overcrowd the pan to ensure proper roasting.
Cut vegetables into similar sizes for even cooking.
Marinating enhances flavor but can be shortened if needed.
Use fresh lemon juice for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg