Sheet Pan Lemon Herb Chicken and Vegetables
Why make this recipe
Sheet Pan Lemon Herb Chicken and Vegetables is an easy and healthy meal that comes together in one pan. It is perfect for busy weeknights when you want something delicious without spending too much time in the kitchen. The bright flavors of lemon and fresh herbs make this dish both refreshing and satisfying. Plus, cleanup is a breeze since everything cooks together on a single sheet pan!
How to make Sheet Pan Lemon Herb Chicken and Vegetables
Ingredients:
- 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)
Directions:
- Pat the chicken breasts dry with a paper towel. Cut into 1 ½-inch chunks and transfer to a large mixing bowl.
- In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
- Add half of this blend to the chicken, along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice. Stir everything well to coat the chicken evenly. Cover the bowl and refrigerate for 30 minutes to marinate.
- Preheat your oven to 425°F and line a large baking sheet with parchment paper for easier cleanup. Slice baby carrots in half lengthwise and cut baby Yukon gold potatoes in half (or quarters if they’re large).
- Add the carrots and potatoes to the baking sheet along with 2 more tablespoons of olive oil and most of the remaining seasoning mix (save about 1 teaspoon). Toss until the vegetables are well coated and roast in the oven for 20 minutes.
- While that’s baking, chop the broccoli into bite-sized florets.
- Once the 20 minutes are up, remove the baking sheet from the oven. Give the carrots and potatoes a quick stir and move them to one side of the pan. On the other side, add the broccoli and a bit more minced garlic. Drizzle with the last tablespoon of olive oil and sprinkle with the remaining seasoning. Toss to coat and mix the broccoli in with the other vegetables if desired.
- Take the marinated chicken out of the fridge and discard any excess marinade. Spread the chicken pieces across the pan, making sure they aren’t overlapping to cook evenly.
- Return the pan to the oven and roast for another 15-20 minutes until the chicken reaches an internal temperature of 165°F and the veggies are tender. For extra color and slight charring, switch the oven to broil on high for the last 1-2 minutes, keeping a close eye to prevent burning.
- Remove from the oven and serve hot. Enjoy!
How to serve Sheet Pan Lemon Herb Chicken and Vegetables
This dish is best served right out of the oven when everything is hot and fresh. You can enjoy it as a complete meal by itself or serve it with warm bread or your favorite side salad for a more filling experience.
How to store Sheet Pan Lemon Herb Chicken and Vegetables
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat in the microwave or in an oven until warmed through.
Tips to make Sheet Pan Lemon Herb Chicken and Vegetables
- Use fresh herbs if you have them for even more flavor.
- If you want to add other vegetables, bell peppers, and zucchini work great.
- Make sure to cut the vegetables to similar sizes so they cook evenly.
Variation
You can swap out the chicken for other proteins like shrimp or tofu for a different spin on this recipe. Just adjust the cooking times according to the protein you choose.
FAQs
Can I use frozen vegetables?
Yes, frozen vegetables can be used but may require longer cooking time.
Can I prepare the chicken ahead of time?
Yes, you can marinate the chicken the night before and store it in the fridge.
Is this recipe gluten-free?
Yes, all the ingredients listed are gluten-free, making it a great option for those with gluten sensitivities.
Sheet Pan Lemon Herb Chicken and Vegetables
Ingredients
Method
- Pat the chicken breasts dry with a paper towel. Cut into 1 ½-inch chunks and transfer to a large mixing bowl.
- In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
- Add half of this blend to the chicken, along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice. Stir everything well to coat the chicken evenly. Cover the bowl and refrigerate for 30 minutes to marinate.
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Slice baby carrots in half lengthwise and cut baby Yukon gold potatoes in half (or quarters if they’re large).
- Add the carrots and potatoes to the baking sheet along with 2 more tablespoons of olive oil and most of the remaining seasoning mix (save about 1 teaspoon). Toss until the vegetables are well coated and roast in the oven for 20 minutes.
- While that’s baking, chop the broccoli into bite-sized florets.
- Once the 20 minutes are up, remove the baking sheet from the oven. Give the carrots and potatoes a quick stir and move them to one side of the pan.
- On the other side, add the broccoli and a bit more minced garlic. Drizzle with the last tablespoon of olive oil and sprinkle with the remaining seasoning. Toss to coat and mix the broccoli in with the other vegetables if desired.
- Take the marinated chicken out of the fridge and discard any excess marinade. Spread the chicken pieces across the pan, making sure they aren’t overlapping.
- Return the pan to the oven and roast for another 15-20 minutes until the chicken reaches an internal temperature of 165°F and the veggies are tender. For extra color and slight charring, switch the oven to broil on high for the last 1-2 minutes, keeping a close eye to prevent burning.
- Remove from the oven and serve hot. Enjoy!
