Description
A bright and flavorful sheet pan dinner with lemon herb chicken, roasted potatoes, carrots, and broccoli all cooked together for an easy one-pan meal.
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1½-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 black pepper
- 2 lemons (zested and juiced)
- 5 tablespoons olive oil, divided
- 1 cup baby carrots, halved
- 1 1/2 cups baby golden potatoes, halved
- 1 cup broccoli florets
- 1/2 tablespoon minced garlic (for broccoli)
Instructions
1. Pat the chicken dry with a paper towel, cut into 1½-inch chunks, and place in a large mixing bowl.
2. In a small bowl combine parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
3. Add half of the seasoning blend to the chicken along with 2 tablespoons olive oil, 1 teaspoon minced garlic, lemon zest, and lemon juice. Toss to coat and refrigerate for 30 minutes to marinate.
4. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
5. Place the halved carrots and potatoes on the baking sheet with 2 tablespoons olive oil and most of the remaining seasoning mix, reserving about 1 teaspoon. Toss to coat evenly.
6. Roast the vegetables for 20 minutes.
7. Remove the pan from the oven, stir the vegetables, and move them to one side of the pan.
8. Add the broccoli florets and remaining minced garlic to the pan. Drizzle with the remaining tablespoon of olive oil and sprinkle with the reserved seasoning. Toss lightly.
9. Spread the marinated chicken pieces across the sheet pan, ensuring they are not overlapping.
10. Return the pan to the oven and roast for 15–20 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
11. Optional: Broil for the last 1–2 minutes for extra browning, watching closely to avoid burning.
12. Remove from the oven and serve hot.
Notes
Cut vegetables into similar sizes so they cook evenly.
Do not overcrowd the pan so the ingredients roast rather than steam.
You can swap broccoli for green beans or asparagus if preferred.
Broiling briefly at the end adds extra color and flavor.