The aroma of roasted chicken infused with zesty lemon and fresh herbs fills the kitchen, promising a delightful meal. This Sheet Pan Lemon Herb Chicken and Vegetables combines tender chicken pieces and vibrant vegetables tossed in a medley of seasonings, making it a quick and flavorful dish perfect for any weeknight dinner. It’s simple to prepare and cooks all on one pan, minimizing cleanup while maximizing taste.
Ideal for busy families and anyone looking to whip up a wholesome meal in under an hour, this recipe shines at any dinner table. You can easily make it ahead of time and store it for easy reheating later in the week.
Why You’ll Love This Recipe
- Cook everything on a single sheet pan for easy cleanup.
- The lemon and herbs create a bright, fresh flavor.
- Tender chicken paired with roasted vegetables offers a satisfying texture.
- Perfectly timed roasting ensures everything is cooked to perfection.
What You’ll Need
To create this delicious meal, gather your ingredients as follows:
For the Chicken
- 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
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 2 lemons, juiced and zested
- 5 tablespoons olive oil, divided
For the Vegetables
- 1 cup baby carrots, cut in halves
- 1-1/2 cups baby golden potatoes, halved
- 1 cup broccoli florets
- 1/2 tablespoon minced garlic (for broccoli)
Use fresh herbs for a more vibrant flavor.
Substitutions & Swaps
- Chicken thighs can replace chicken breasts.
- Fresh garlic may be used instead of minced.
- Any mixed vegetables can substitute for broccoli.
- Use any citrus juice in place of lemon.
How to Make It
Start by preparing the chicken and vegetables for roasting.
1. Prepare the Chicken
Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and transfer to a large mixing bowl.
2. Mix Seasonings
In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
3. Marinate the Chicken
Add half of this blend to the chicken, along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice. Stir everything well to coat the chicken evenly. Cover the bowl and refrigerate for 30 minutes to marinate.
4. Preheat the Oven
Preheat your oven to 425°F and line a large baking sheet with parchment paper for easier cleanup. Slice the baby carrots in half lengthwise and cut the baby Yukon gold potatoes in half (or quarters if they’re large).
5. Roast Carrots and Potatoes
Add the carrots and potatoes to the baking sheet along with 2 more tablespoons of olive oil and most of the remaining seasoning mix (save about 1 teaspoon). Toss until the vegetables are well coated, then roast in the oven for 20 minutes.
6. Prepare the Broccoli
While that’s baking, chop the broccoli into bite-sized florets.
7. Add Broccoli
Once the 20 minutes are up, remove the baking sheet from the oven. Give the carrots and potatoes a quick stir and move them to one side of the pan. On the other side, add the broccoli and a bit more minced garlic.
8. Final Seasoning and Chicken Addition
Drizzle with the last tablespoon of olive oil and sprinkle with the remaining seasoning. Toss to coat and mix the broccoli in with the other vegetables if desired. Take the marinated chicken out of the fridge and discard any excess marinade. Spread the chicken pieces across the pan, making sure they aren’t overlapping so they cook evenly.
9. Roast Everything
Return the pan to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender. For extra color and slight charring, switch the oven to broil on high for the last 1-2 minutes, keeping a close eye to prevent burning.
10. Serve Hot
Remove from the oven and serve hot. Enjoy!
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, it freezes well for later meals.
Reheat: Oven at 350°F for 10-15 minutes or until warm.
Tips for Best Results
- Cut vegetables to similar sizes for even cooking.
- Marinate chicken for at least 30 minutes for deeper flavor.
- Use parchment paper for easy cleanup.
- Broil for a minute to achieve a golden finish.
Serving Suggestions
- Serve with a side of quinoa or rice for a complete meal.
- Perfect alongside a fresh garden salad.
- Great for meal prep, packed for lunch throughout the week.
