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Sheet Pan Lemon Herb Chicken and Vegetables

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A flavorful and nutritious sheet pan meal featuring zesty lemon herb chicken with vibrant roasted vegetables.

Ingredients

Scale
  • 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
  • ½ teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon seasoned salt
  • ¼ teaspoon pepper
  • 2 lemons (zested and juiced)
  • 5 tablespoons olive oil (divided)
  • 1 cup baby carrots (cut in halves)
  • 1 ½ cups baby golden potatoes (halved)
  • 1 cup broccoli florets
  • ½ tablespoon minced garlic (for broccoli)

Instructions

  1. Pat the chicken dry and cut it into chunks. Transfer to a mixing bowl.
  2. Mix parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper in a small bowl. Add half to the chicken along with 2 tablespoons olive oil, minced garlic, lemon zest, and lemon juice. Stir and marinate for 30 minutes.
  3. Preheat your oven to 425°F and line a baking sheet with parchment paper.
  4. Prepare the vegetables: halve the carrots and baby potatoes.
  5. Toss the carrots and potatoes with the remaining olive oil and seasoning, then roast for 20 minutes.
  6. While baking, chop the broccoli into florets.
  7. After 20 minutes, stir the vegetables, add broccoli, minced garlic, and a tablespoon of olive oil.
  8. Spread the marinated chicken on the baking sheet, ensuring pieces do not overlap.
  9. Roast for an additional 15-20 minutes until the chicken reaches 165°F and vegetables are tender.
  10. Optionally broil for 1-2 minutes for added color.
  11. Remove from the oven, serve hot, and enjoy!

Notes

Experiment with seasonal vegetables to customize the dish.

Nutrition

Find it online: https://sousviderecipe.com/sheet-pan-lemon-herb-chicken-and-vegetables/