Sheet Pan Lemon Herb Chicken and Vegetables Recipe

Introduction

This Sheet Pan Lemon Herb Chicken and Vegetables recipe is a simple, flavorful dinner that combines juicy chicken with tender, roasted veggies all cooked on one pan. The lemon and herb marinade adds a bright, fresh taste perfect for weeknights or casual gatherings.

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)

Instructions

1. Step 1: Pat the chicken dry with a paper towel and cut into 1 ½-inch chunks. Place in a large mixing bowl.
2. Step 2: In a small bowl, combine parsley, Italian seasoning, onion powder, paprika, seasoned salt, and pepper.
3. Step 3: Add half of the seasoning mix to the chicken bowl along with 2 tablespoons olive oil, 1 teaspoon minced garlic, the zest of one lemon, and juice from one lemon. Stir well to coat evenly. Cover and refrigerate for 30 minutes to marinate.
4. Step 4: Preheat oven to 425°F. Line a large baking sheet with parchment paper. Cut baby carrots in half lengthwise and halve (or quarter) baby potatoes.
5. Step 5: Place carrots and potatoes on the baking sheet. Drizzle with 2 tablespoons olive oil and most of the remaining seasoning blend, saving about 1 teaspoon. Toss to coat, then roast for 20 minutes.
6. Step 6: While vegetables roast, chop broccoli into bite-sized florets.
7. Step 7: Remove baking sheet from oven after 20 minutes. Stir the carrots and potatoes and push them to one side of the pan.
8. Step 8: Add broccoli and remaining 1/2 tablespoon minced garlic to the other side of the pan. Drizzle with the last tablespoon of olive oil and sprinkle with the remaining seasoning. Toss lightly to coat and mix if desired.
9. Step 9: Remove chicken from fridge and discard any excess marinade. Spread chicken pieces evenly on the pan without overlapping.
10. Step 10: Return the pan to the oven and roast 15-20 minutes, until chicken reaches 165°F and vegetables are tender. For extra color, broil on high for 1-2 minutes, watching closely.
11. Step 11: Remove from oven and serve hot. Enjoy your flavorful sheet pan meal!

Tips & Variations

• Use other sturdy vegetables like Brussels sprouts or bell peppers if you prefer.
• Marinate chicken up to 2 hours ahead for deeper flavor.
• For a spicy kick, add a pinch of red pepper flakes to the seasoning blend.
• Serve with rice or crusty bread to soak up the delicious juices.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until heated through. Reheating in a hot oven preserves the crispy texture better than the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Cooking time may be similar, but check internal temperature to ensure thorough cooking.

What if I don’t have fresh lemons?

You can substitute with 2 tablespoons of bottled lemon juice and 1 teaspoon lemon zest to maintain the bright citrus flavor.

Sheet Pan Lemon Herb Chicken and Vegetables Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

Sheet Pan Lemon Herb Chicken and Vegetables is a simple, healthy, and flavorful one-pan meal featuring marinated chicken breast with a zesty lemon herb seasoning, roasted alongside tender baby carrots, golden potatoes, and broccoli florets. This recipe uses the oven roasting method to achieve perfectly cooked chicken and caramelized vegetables with minimal cleanup.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Roasting
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken Marinade

• 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 black pepper
• Zest and juice of 1 lemon
• 2 tablespoons olive oil

Vegetables

• 1 cup baby carrots (halved lengthwise)
• 1 1/2 cups baby golden potatoes (halved or quartered if large)
• 1 cup broccoli florets (bite-sized)
• 1/2 tablespoon minced garlic (for broccoli)
• 3 tablespoons olive oil (divided for vegetables)

Instructions

1. Prepare the Chicken: Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and place in a large mixing bowl.
2. Mix Seasoning Blend: In a small bowl, combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
3. Marinate the Chicken: Add half of the seasoning blend to the chicken along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice. Stir well to coat evenly, then cover and refrigerate for 30 minutes.
4. Preheat Oven and Prep Vegetables: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Halve the baby carrots lengthwise and cut the baby golden potatoes in halves or quarters if large.
5. Season and Roast Carrots and Potatoes: Place the carrots and potatoes on the baking sheet. Add 2 tablespoons olive oil and most of the remaining seasoning blend (reserve about 1 teaspoon). Toss to coat the vegetables evenly. Roast in the oven for 20 minutes.
6. Prepare Broccoli: While vegetables roast, chop broccoli into bite-sized florets.
7. Add Broccoli and Season: Remove the baking sheet from the oven. Stir the carrots and potatoes and push them to one side. Add broccoli florets on the other side along with minced garlic. Drizzle with the last tablespoon of olive oil and sprinkle the remaining seasoning. Toss gently to coat the broccoli with the seasoning.
8. Add Marinated Chicken: Remove the marinated chicken from the fridge and discard any excess marinade. Spread the chicken pieces evenly on the baking sheet without overlapping, arranging alongside the vegetables.
9. Roast the Completed Sheet Pan: Return the baking sheet to the oven and roast for another 15-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender.
10. Broil for Finish: For extra color, switch the oven to broil on high for 1-2 minutes at the end, watching carefully to avoid burning, to achieve slight charring on the chicken and vegetables.
11. Serve: Remove from the oven and serve hot. Enjoy your flavorful sheet pan lemon herb chicken and vegetables!

Notes

• Marinating the chicken helps enhance flavor and keeps it juicy but can be skipped if short on time.
• You can substitute baby golden potatoes with sweet potatoes or red potatoes if preferred.
• Feel free to swap or add other vegetables, such as bell peppers or zucchini, for variety.
• Use a meat thermometer to ensure the chicken is fully cooked to a safe internal temperature of 165°F.
• Broiling at the end is optional but adds a nice char and deeper flavor to the dish.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: sheet pan chicken, lemon herb chicken, roasted vegetables, easy chicken dinner, healthy sheet pan meal