Description
A flavorful and balanced one-pan meal featuring juicy lemon herb chicken and crisp-roasted vegetables, all cooked together for easy cleanup.
Ingredients
Scale
- 1 lb chicken breast, boneless and skinless, cut into 1½-inch pieces
- 1 tablespoon dried parsley
- 2 teaspoons Italian seasoning
- 1 teaspoon minced garlic (plus 1/2 tablespoon for broccoli)
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 2 lemons (zest and juice)
- 5 tablespoons olive oil, divided
- 1 cup baby carrots, halved lengthwise
- 1½ cups baby golden (Yukon) potatoes, halved
- 1 cup broccoli florets
Instructions
- Pat chicken dry, then cut into 1½-inch chunks.
- Whisk parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper in a small bowl. Divide the mix in half.
- Add half the seasoning to the chicken with 2 tablespoons olive oil, 1 teaspoon minced garlic, lemon zest, and lemon juice. Stir to coat and refrigerate, covered, for 30 minutes.
- Preheat oven to 425°F. Line a large baking sheet with parchment for easy cleanup.
- Halve the baby carrots lengthwise and the baby Yukon gold potatoes. Toss the carrots and potatoes with 2 more tablespoons olive oil and most of the remaining seasoning.
- Spread them on the baking sheet and roast for 20 minutes.
- Chop broccoli into bite-sized florets. Mix the broccoli with 1/2 tablespoon minced garlic and drizzle with the last tablespoon of olive oil.
- After 20 minutes, remove the sheet from the oven. Stir the vegetables and push them to one side. Add broccoli to the pan and sprinkle with the reserved seasoning.
- Drain any excess liquid from the marinated chicken, then arrange the pieces in a single layer on the other side of the pan.
- Return the pan to the oven and roast 15–20 minutes, until the chicken reaches an internal temperature of 165°F and vegetables are tender.
- Remove from oven and serve immediately.
Notes
For added char, broil on high for 1-2 minutes at the end, watching closely. This recipe is versatile; feel free to swap vegetables or adjust seasoning to your preference.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
Keywords: chicken, sheet pan, quick dinner, weeknight meal, roasted vegetables