Sheet Pan Lemon Herb Chicken and Vegetables
Sheet Pan Lemon Herb Chicken and Vegetables roasts tender chicken breast with golden potatoes, carrots, broccoli, lemon, garlic, and pantry herbs on one pan. It is a practical high-protein dinner for healthy weeknight meals, family plates, or simple meal prep.
Equipment
- Large rimmed sheet pan
- Mixing bowls
- Chef's Knife
- Cutting Board
- Instant-read thermometer
Ingredients
- 1 lb chicken breast boneless and skinless, cut into 1 1/2 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 divided
- 5 tablespoons olive oil divided
- 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
Instructions
- Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper or lightly oil it.
- Toss chicken with parsley, Italian seasoning, garlic, onion powder, paprika, seasoned salt, pepper, juice from 1 lemon, and 2 tablespoons olive oil.
- Toss the potatoes and carrots with 2 tablespoons olive oil, then spread them in a single layer on the pan.
- Roast the potatoes and carrots for 15 minutes to give them a head start.
- Add the seasoned chicken pieces to the sheet pan, spacing them between the vegetables.
- Toss broccoli with the remaining olive oil and extra minced garlic, then add it to the pan with lemon slices.
- Roast for 15 to 18 minutes more, until the chicken reaches 165°F and the potatoes are fork-tender.
- Rest for 5 minutes, squeeze with fresh lemon if desired, and serve warm.
Notes
Storage: Store leftovers in airtight containers in the refrigerator for 3 to 4 days after cooling.
Reheating: Reheat in a 350°F oven for 10 to 15 minutes or microwave in short intervals until hot.
Freezing: Freeze the cooked chicken, carrots, and potatoes for up to 2 months; broccoli is best fresh for texture.
Expert Tips: Cut the chicken and potatoes evenly so the pan cooks at the same pace.
Meal Prep: Divide into containers with the chicken on top and add a fresh lemon wedge before serving.
Variations: Swap broccoli for green beans, add red onion wedges, or use boneless chicken thighs for a richer result.