Sheet Pan Lemon Herb Chicken and Vegetables Recipe
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.
- 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
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
- Prepare Chicken: Pat the chicken breasts dry with a paper towel and cut into 1 ½-inch chunks. Transfer to a large mixing bowl.
- Mix Seasonings: In a small bowl, combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
- 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.
- 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.
- 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.
- Prepare Broccoli: While roasting, cut broccoli into bite-sized florets.
- 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.
- 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.
- Add Chicken to Pan: Remove chicken from marinade, discarding excess liquid. Spread chicken pieces evenly on the pan without overlapping.
- 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.
- Broil for Finish: For extra color and slight charring, broil on high for last 1-2 minutes, watching carefully to avoid burning.
- 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
