Sheet Pan Lemon Herb Chicken and Vegetables
If you’re searching for a quick and flavorful meal that fills your kitchen with delightful aromas, Sheet Pan Lemon Herb Chicken and Vegetables is the perfect choice. This vibrant dish combines tender chicken with a medley of colorful vegetables, all seasoned with zesty lemon and fresh herbs. Ideal for busy weeknights or family gatherings, this one-pan wonder simplifies dinner prep while delivering a hearty meal everyone will love. Just toss everything onto a sheet pan and let the oven do the work!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 2 lemons
- 5 tablespoons olive oil
- 1 cup baby carrots
- 1.5 cups baby golden potatoes
- 1 cup broccoli florets
- 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
Instructions
- Pat chicken dry and cut into 1.5-inch pieces.
- In a bowl, combine dried herbs, garlic, lemon zest, juice from both lemons, and 2 tablespoons of olive oil; coat chicken in the marinade and refrigerate for at least 30 minutes.
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss carrots and potatoes with olive oil and half of the seasoning mix; roast for 20 minutes.
- Add broccoli to the pan along with more minced garlic; drizzle remaining olive oil over all ingredients.
- Spread marinated chicken across the pan without overlapping; roast for an additional 15-20 minutes until cooked through.
- Let rest briefly before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 75mg