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Sheet Pan Lemon Herb Chicken and Vegetables

Sheet Pan Lemon Herb Chicken and Vegetables
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If you’re seeking a delightful and straightforward meal that will win over family and friends, the Sheet Pan Lemon Herb Chicken and Vegetables is just what you need! This recipe combines tender chicken with vibrant veggies, all infused with zesty lemon and aromatic herbs. Perfect for busy weeknights or casual gatherings, it not only delivers on flavor but also ensures minimal cleanup by cooking everything on a single sheet pan. Easy to prepare, nutritious, and adaptable to your family’s preferences, this dish is sure to become a staple at your dinner table.

Ingredients

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  • 1 lb boneless skinless chicken breast (cut into 1½ inch pieces)
  • 2 lemons (zest and juice)
  • 5 tablespoons olive oil
  • 1 cup baby carrots (halved)
  • 1½ cups baby golden potatoes (halved)
  • 1 cup broccoli florets
  • 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

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a bowl, combine chicken pieces with half of the marinade ingredients: olive oil, lemon zest and juice, garlic, parsley, Italian seasoning, onion powder, paprika, seasoned salt, and pepper. Marinate for at least 30 minutes.
  3. Toss carrots and potatoes on the baking sheet with remaining olive oil and seasoning. Roast for 20 minutes.
  4. Add broccoli mixed with minced garlic to one side of the baking sheet. Place marinated chicken on the other side.
  5. Roast for another 15-20 minutes until chicken reaches an internal temperature of 165°F (74°C). Broil briefly for extra crispiness if desired.
  6. Serve hot garnished with fresh parsley and lemon wedges.

Nutrition

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