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Sheet Pan Lemon Herb Chicken and Vegetables

Sheet Pan Lemon Herb Chicken and Vegetables
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If you crave a delightful and uncomplicated dinner option, look no further than the Sheet Pan Lemon Herb Chicken and Vegetables. This vibrant dish features tender chicken marinated in zesty lemon juice and fragrant herbs, paired with colorful vegetables that roast to perfection. Ideal for busy weeknights or family gatherings, this one-pan meal allows you to spend more time enjoying your food and less time cleaning up. With its fresh flavors and nutritious ingredients, it’s sure to become a staple in your household.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast (cut into 1 ½ inch pieces)
  • 2 lemons (zested and juiced)
  • 5 tablespoons olive oil
  • 1 tablespoon dried parsley
  • 2 teaspoons Italian seasoning
  • 1 teaspoon minced garlic
  • 1 cup baby carrots (halved)
  • 1 ½ cups baby golden potatoes (halved)
  • 1 cup broccoli florets
  • 1/2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper

Instructions

  1. Marinate the chicken by mixing lemon zest, lemon juice, olive oil, parsley, Italian seasoning, minced garlic, onion powder, paprika, seasoned salt, and pepper in a bowl. Coat the chicken pieces in the marinade and refrigerate for at least 30 minutes.
  2. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  3. Place halved carrots and potatoes on one side of the sheet pan. Drizzle with olive oil and sprinkle with half of the remaining seasoning mix. Roast for 20 minutes.
  4. Add broccoli florets and minced garlic to the pan after stirring the carrots and potatoes. Drizzle with remaining olive oil and seasoning. Spread marinated chicken evenly on the pan.
  5. Roast everything together for an additional 15-20 minutes until the chicken is cooked through (165°F internal temperature) and veggies are tender.

Nutrition

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