Description
A vibrant and flavorful sheet pan meal featuring tender lemon herb chicken and a medley of colorful vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken breast
- 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 (zest and juice)
- 5 tablespoons olive oil
- 1 cup baby carrots
- 1 1/2 cups baby golden potatoes
- 1 cup broccoli florets
Instructions
- Prep the chicken: Pat the chicken breasts dry with a paper towel, cut into 1 ½-inch chunks, and transfer to a mixing bowl.
- Mix the seasoning: In a small bowl, combine parsley, Italian seasoning, onion powder, paprika, seasoned salt, and pepper. Reserve half.
- Marinate: Add half the seasoning mixture to the chicken with 2 tablespoons olive oil, minced garlic, lemon zest, and juice of one lemon. Stir, cover, and refrigerate for 30 minutes.
- Preheat and prepare: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Slice baby carrots in half and cut potatoes in half.
- Toss the vegetables: Add carrots and potatoes to the baking sheet, drizzle with 2 tablespoons olive oil and most remaining seasoning, and toss until glistening. Roast for 20 minutes.
- Prepare the broccoli: Chop broccoli into bite-sized florets and set aside.
- Combine and roast: After 20 minutes, stir the carrots and potatoes, moving them to one side. Toss broccoli with remaining minced garlic, olive oil, and seasoning, then add to the pan.
- Add the chicken: Remove and discard excess marinade from chicken and spread it evenly across the pan.
- Roast again: Return pan to oven for 15-20 minutes until chicken reaches 165°F (75°C) and vegetables are tender. Switch to broil for the last minute for charred edges.
- Serve: Remove from oven and serve hot, garnishing with extra lemon wedges if desired.
Notes
For a vegetarian option, replace chicken with firm tofu or plant-based meat. Customize vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg