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Sheet Pan Lemon Herb Chicken and Vegetables Recipe

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3.9 from 20 reviews

This Sheet Pan Lemon Herb Chicken and Vegetables recipe offers a simple, flavorful, and healthy one-pan meal. Tender chicken breast pieces marinated in a zesty lemon herb blend are roasted alongside a medley of colorful baby carrots, golden potatoes, and broccoli florets. The dish combines aromatic herbs, garlic, and a touch of paprika, all baked to perfection, making it a perfect weeknight dinner that’s easy to prepare and clean up.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Chicken Marinade

  • 1 lb boneless, skinless chicken breast, 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 2 lemons
  • 2 tablespoons olive oil

Vegetables

  • 1 cup baby carrots, halved lengthwise
  • 1 ½ cups baby golden potatoes, halved (quartered if large)
  • 1 cup broccoli florets, chopped into bite-sized pieces
  • 1/2 tablespoon minced garlic (for broccoli)
  • 3 tablespoons olive oil (divided: 2 tablespoons for vegetables, 1 tablespoon for broccoli)

Instructions

  1. Prepare the chicken: Pat the chicken breasts dry and cut into 1 ½-inch chunks. Transfer to 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 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. Cover and refrigerate for 30 minutes.
  4. Preheat oven and prep veggies: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Prepare vegetables by halving baby carrots and golden potatoes.
  5. Season and roast carrots and potatoes: Place carrots and potatoes on the baking sheet. Add 2 tablespoons olive oil and most of the remaining seasoning mix (reserve about 1 teaspoon). Toss to coat evenly. Roast for 20 minutes.
  6. Prepare broccoli: Meanwhile, chop broccoli into bite-sized florets.
  7. Add broccoli and garlic: After 20 minutes, remove pan from oven. Stir carrots and potatoes and push them to one side. Add broccoli and minced garlic to the other side. Drizzle with remaining olive oil and sprinkle reserved seasoning. Toss gently to coat and mix.
  8. Add chicken to pan: Remove chicken from fridge; discard excess marinade. Spread chicken pieces evenly on the baking sheet ensuring none overlap.
  9. Roast chicken and vegetables: Return pan to oven and roast for 15–20 minutes until chicken reaches internal temperature of 165°F (74°C) and vegetables are tender.
  10. Broil for finish: For extra color and slight charring, switch oven to broil on high for the last 1–2 minutes. Watch carefully to avoid burning.
  11. Serve: Remove from oven and serve hot. Enjoy your flavorful sheet pan lemon herb chicken and vegetables!

Notes

  • Marinating the chicken for at least 30 minutes enhances flavor and tenderness.
  • Ensure chicken pieces are spread out on the pan for even cooking.
  • Adjust vegetable quantities based on preference or seasonal availability.
  • Use a meat thermometer to confirm chicken has reached safe internal temperature of 165°F.
  • Broiling is optional but adds a nice browned finish to the dish.
  • For a gluten-free meal, confirm all seasonings are gluten-free.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

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