Sheet Pan Lemon Herb Chicken and Vegetables
Discover the delightful Sheet Pan Lemon Herb Chicken and Vegetables, a vibrant dish that brings together juicy chicken and colorful veggies all roasted to perfection. This easy one-pan recipe is ideal for busy weeknights or special gatherings, requiring minimal cleanup while delivering maximum flavor. The zesty lemon paired with fragrant herbs creates a fresh taste that elevates both the chicken and vegetables, making it a standout choice for any occasion. With just 60 minutes from prep to table, this healthy and satisfying meal promises to become a family favorite.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 lb boneless, skinless chicken breast
- 5 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon minced garlic
- 1 cup baby carrots
- 1.5 cups baby golden potatoes
- 1 cup broccoli florets
- Juice and zest of 2 lemons
Instructions
- Cut chicken into 1.5-inch pieces and marinate in olive oil, garlic, lemon juice, and seasonings for at least 30 minutes.
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Toss carrots and potatoes with olive oil and seasoning; roast for 20 minutes.
- Add chopped broccoli to the pan and spread marinated chicken evenly on top; roast an additional 15-20 minutes until the chicken reaches an internal temperature of 165F.
- Serve hot and enjoy!
Nutrition
- Serving Size: Approximately 1/4 of the dish
- Calories: 360
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg