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Sheet Pan Lemon Herb Chicken and Vegetables

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A quick and easy sheet pan meal featuring marinated chicken breast and a colorful array of roasted vegetables, infused with zesty lemon and herbs.

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
  • 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
  • 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)

Instructions

  1. Start by marinating the chicken. In a large mixing bowl, add the chicken pieces and half of your seasoning mix. Pour in 2 tablespoons of olive oil, the minced garlic, lemon zest, and lemon juice. Stir them well to coat the chicken evenly, then cover and refrigerate for 30 minutes.
  2. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
  3. Prepare your vegetables: Toss the halved carrots and potatoes with the remaining 2 tablespoons of olive oil and most of the remaining seasoning blend. Spread them out on one side of the baking sheet and roast for 20 minutes.
  4. Chop the broccoli into bite-sized pieces. After the initial baking period, remove the sheet from the oven, stir the carrots and potatoes, then move them to one side.
  5. Add the broccoli and a bit more minced garlic to the other side, drizzle the last tablespoon of olive oil over everything, sprinkle the remaining seasoning, and toss to coat.
  6. Finally, take the marinated chicken from the fridge and discard any excess marinade. Spread the chicken pieces evenly over the pan.
  7. Roast for another 15 to 20 minutes until the chicken hits an internal temperature of 165°F and the vegetables are tender.
  8. For an added touch of color and charring, switch the oven to broil for the last 1-2 minutes, but watch closely to avoid burning.
  9. Remove everything from the oven and serve hot. Enjoy!

Notes

For maximum freshness, consume leftovers within 3-4 days, storing them in airtight containers in the refrigerator.

Nutrition

Find it online: https://sousviderecipe.com/sheet-pan-lemon-herb-chicken-vegetables-2/