Sheet Pan Lemon Herb Chicken and Vegetables Recipe

Introduction

This Sheet Pan Lemon Herb Chicken and Vegetables recipe is an easy, flavorful meal that combines tender marinated chicken with roasted seasonal vegetables. All cooked together on one pan, it’s perfect for a quick weeknight dinner or casual gathering.

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
• ½ teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon seasoned salt
• ¼ teaspoon pepper
• 2 lemons
• 5 tablespoons olive oil, divided
• 1 cup baby carrots (cut in halves)
• 1½ cups baby golden potatoes (halved)
• 1 cup broccoli florets
• ½ tablespoon minced garlic (for broccoli)

Instructions

1. Step 1: Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and transfer to a large mixing bowl.
2. Step 2: In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
3. Step 3: Add half of this 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 to marinate.
4. Step 4: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Slice the baby carrots in half lengthwise and halve or quarter the baby potatoes if large.
5. Step 5: Place the carrots and potatoes on the baking sheet with 2 tablespoons olive oil and most of the remaining seasoning mix (reserve about 1 teaspoon). Toss to coat and roast for 20 minutes.
6. Step 6: While the vegetables roast, chop the broccoli into bite-sized florets.
7. Step 7: Remove the baking sheet from the oven after 20 minutes. Stir the carrots and potatoes, pushing them to one side. Add broccoli and minced garlic to the other side.
8. Step 8: Drizzle with the last tablespoon of olive oil and sprinkle with the remaining seasoning. Toss to coat, mixing the broccoli with the other vegetables if desired.
9. Step 9: Remove the chicken from the fridge, discard any excess marinade, and arrange the pieces in a single layer on the pan without overlapping.
10. Step 10: Return the pan to the oven and roast for 15-20 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
11. Step 11: For extra color, switch the oven to broil on high for 1-2 minutes, watching closely to avoid burning.
12. Step 12: Remove from the oven and serve hot. Enjoy!

Tips & Variations

• Use fresh herbs like thyme or rosemary instead of dried for a brighter flavor.
• Swap broccoli for green beans or asparagus if preferred.
• Marinate the chicken overnight for deeper flavor.
• For a spicy kick, add a pinch of red pepper flakes to the seasoning blend.
• Make sure to cut vegetables uniformly for even roasting.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain crispness. Avoid microwaving if possible, as it can make the vegetables soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and remain juicy during roasting. Adjust cooking time slightly if pieces are thicker.

What if I don’t have parchment paper?

You can lightly grease the baking sheet with olive oil or use a silicone baking mat to prevent sticking and ease cleanup.

Sheet Pan Lemon Herb Chicken and Vegetables Recipe

Print Recipe

★★★★★

4.5 from 93 reviews

This vibrant Sheet Pan Lemon Herb Chicken and Vegetables recipe is a quick and easy one-pan meal perfect for busy weeknights. Tender, juicy chicken breast pieces marinated in zesty lemon juice, garlic, and a blend of Italian herbs are roasted alongside baby carrots, Yukon gold potatoes, and broccoli florets. The combination of fresh lemon, aromatic herbs, and perfectly roasted vegetables creates a flavorful and wholesome dish that requires minimal cleanup.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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
• ½ teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon seasoned salt
• ¼ teaspoon black pepper
• 2 lemons (zested and juiced)
• 2 tablespoons olive oil (for marinade)

Vegetables

• 1 cup baby carrots (halved lengthwise)
• 1 ½ cups baby golden potatoes (halved or quartered if large)
• 1 cup broccoli florets (bite-sized)
• ½ tablespoon minced garlic (for broccoli)
• 3 tablespoons olive oil (divided: 2 tablespoons for carrots and potatoes, 1 tablespoon for broccoli and finishing)
• Remaining herb seasoning mix (about 1 tablespoon minus 1 teaspoon saved for broccoli)

Instructions

1. Prepare Chicken: Pat the chicken breasts dry with a paper towel and cut into 1 ½-inch chunks. Transfer to a large mixing bowl.
2. Mix Seasonings: 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 olive oil, 1 teaspoon minced garlic, lemon zest, and lemon juice. Stir well to coat. Cover and refrigerate for 30 minutes.
4. Preheat Oven & Prepare Veggies: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. Slice baby carrots lengthwise and halve (or quarter) baby Yukon gold potatoes.
5. Roast Carrots & Potatoes: Place carrots and potatoes on baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with most of the remaining seasoning blend (reserve 1 teaspoon). Toss to coat evenly. Roast for 20 minutes.
6. Prepare Broccoli: While roasting, cut broccoli into bite-sized florets.
7. Add Broccoli & Garlic: After 20 minutes, remove baking sheet from oven. Stir carrots and potatoes and push them to one side. Add broccoli and ½ tablespoon minced garlic to the other side.
8. Season Broccoli & Combine: Drizzle broccoli with remaining 1 tablespoon olive oil and sprinkle reserved 1 teaspoon seasoning. Toss lightly to coat and mix broccoli with other vegetables if desired.
9. Add Chicken to Pan: Remove chicken from marinade, discarding excess liquid. Spread chicken pieces evenly on the pan without overlapping.
10. Final Roast: Return pan to oven and roast for 15-20 minutes more, until chicken reaches 165°F (74°C) internal temperature and vegetables are tender.
11. Broil for Finish: For extra color and slight charring, broil on high for last 1-2 minutes, watching carefully to avoid burning.
12. Serve: Remove from oven and serve hot, enjoying the balanced flavors of lemon herb chicken with perfectly roasted vegetables.

Notes

• Marinating the chicken for 30 minutes helps infuse flavor and keep it tender.
• Use a meat thermometer to check that chicken is cooked through (165°F internal temperature).
• Adjust vegetable sizes for even cooking; smaller pieces cook faster.
• Broiling at the end adds a nice caramelized finish but watch closely to prevent burning.
• This dish is great for meal prep and leftovers reheat well.

Keywords: sheet pan chicken, lemon herb chicken, roasted vegetables, one pan meal, healthy chicken recipe