Sheet Pan Lemon Herb Chicken and Vegetables
Sheet Pan Lemon Herb Chicken and Vegetables is a vibrant, one-pan meal that combines juicy chicken with colorful vegetables, making it perfect for busy weeknights or special occasions. Infused with zesty lemon and aromatic herbs, this dish offers a burst of flavor while ensuring minimal cleanup. With just 60 minutes from prep to plate, it’s an ideal choice for family dinners or meal prepping. The versatility of this recipe allows you to customize it with your favorite vegetables, making it a nutritious and satisfying option that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 5 tablespoons olive oil
- 2 lemons (zest and juice)
- 1 cup baby carrots
- 1.5 cups baby golden potatoes
- 1 cup broccoli florets
- minced garlic
- onion powder
- parsley
- Italian seasoning
- paprika
- seasoned salt
- pepper
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Cut chicken into 1.5-inch pieces and pat dry.
- In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, and seasonings; mix well.
- Marinate the chicken in half the mixture for 30 minutes.
- Toss carrots and potatoes in the remaining marinade; spread on the baking sheet.
- Roast for 20 minutes; add broccoli and remaining marinade.
- Place marinated chicken on the pan; roast for an additional 15-20 minutes until chicken reaches 165°F.
Nutrition
- Serving Size: 1/4 of recipe (approximately 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg