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Sheet Pan Lemon Herb Chicken and Vegetables

A quick and easy one-pan dish featuring succulent lemon herb chicken with tender roasted vegetables, perfect for a weeknight dinner.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 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 (zested and juiced)
  • 5 tablespoons olive oil, divided
For the Vegetables
  • 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)

Method
 

Preparation
  1. Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and transfer to a large mixing bowl.
  2. In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
  3. Add half of this blend to the chicken, along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice. Stir well to coat evenly, then cover and refrigerate for 30 minutes.
Cooking
  1. Preheat the oven to 425°F and line a large baking sheet with parchment paper for easy cleanup.
  2. Slice the baby carrots in half and cut the baby Yukon gold potatoes in half. Place them in a mixing bowl, drizzle with 2 tablespoons of olive oil, and toss with most of the remaining seasoning mix (save about 1 teaspoon).
  3. Spread carrots and potatoes on the baking sheet and roast for 20 minutes.
  4. While that’s baking, chop the broccoli into bite-sized florets.
  5. After 20 minutes, give the veggies a stir, then move them to one side of the pan. On the other side, add broccoli and a bit more minced garlic.
  6. Drizzle everything with the last tablespoon of olive oil and sprinkle with remaining seasoning. Toss if you like, then spread the marinated chicken across the pan without overlapping.
  7. Return to oven and roast for another 15-20 minutes, until chicken reaches 165°F and veggies are tender.
  8. For a perfect finish, switch to broil for the last 1-2 minutes—just keep an eye on it to avoid burning.
Serving
  1. Remove from oven and enjoy!

Notes

This dish keeps well in the fridge for up to 3-4 days. Store individual portions in airtight containers in the freezer. For reheating, just pop it in the microwave or oven until heated through.