why make this recipe
This sheet pan lemon herb chicken and vegetables is fast and simple. It cooks on one pan for easy cleanup. The flavors are bright from lemon and warm from herbs. It makes a full meal that many people enjoy.
introduction
This recipe uses chicken pieces, baby potatoes, carrots, and broccoli. You marinate the chicken, roast the veggies first, then add the chicken to finish. If you like easy chicken dinners, try chicken and waffle sliders for another fun meal.
how to make Sheet Pan Lemon Herb Chicken and Vegetables
- Pat chicken dry and cut into 1 1/2-inch pieces. Put them in a large bowl.
- Mix dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper in a small bowl.
- Add half the spice mix to chicken with 2 tablespoons olive oil, 1 teaspoon minced garlic, lemon zest, and lemon juice. Stir to coat. Cover and chill 30 minutes.
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Slice baby carrots in half lengthwise. Halve baby golden potatoes (quarter large ones). Put carrots and potatoes on the baking sheet with 2 tablespoons olive oil and most of the remaining spice mix (save ~1 teaspoon). Toss to coat. Roast 20 minutes.
- While roasting, cut broccoli into bite-sized florets.
- Remove sheet from oven after 20 minutes. Stir the carrots and potatoes and push them to one side. Add broccoli and 1/2 tablespoon minced garlic to the other side. Drizzle with the last tablespoon of olive oil and sprinkle the saved seasoning. Toss to coat.
- Drain excess marinade from the chicken and spread chicken pieces on the sheet without overlapping.
- Roast another 15–20 minutes, until chicken reaches 165°F and veggies are tender. For more color, broil on high 1–2 minutes at the end, watching closely.
- Remove from oven and serve hot.
Ingredients :
- 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 (zest and juice)
- 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)
Directions :
- Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and transfer to a large mixing bowl.
- In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
- 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.
- 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).
- 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.
- While that’s baking, chop the broccoli into bite-sized florets.
- 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.
- 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.
- 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.
- Remove from the oven and serve hot. Enjoy!
how to serve Sheet Pan Lemon Herb Chicken and Vegetables
Serve hot from the pan for easy cleanup. Squeeze extra lemon over the top for brightness. Serve with a side salad or simple rice if you want more carbs. You can also pair with crusty bread.
how to store Sheet Pan Lemon Herb Chicken and Vegetables
Cool to room temperature before storing. Put in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 350°F for 10–15 minutes or until hot. You can freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
tips to make Sheet Pan Lemon Herb Chicken and Vegetables
- Cut chicken and veggies to similar sizes so they cook evenly.
- Do not overcrowd the pan; use a larger sheet if needed.
- Pat chicken dry so the marinade sticks better.
- Save a little seasoning to add to the vegetables part way through cooking.
- Use a meat thermometer to check the chicken reaches 165°F.
variation (if any)
- Swap broccoli for Brussels sprouts or green beans.
- Use sweet potatoes instead of baby potatoes for a sweeter note.
- Add sliced bell peppers for color.
- Use bone-in thighs (adjust bake time) for more flavor.
FAQs
Q: Can I use frozen vegetables?
A: It is better to use fresh. Frozen veggies release water and may steam instead of roast. If using frozen, pat dry and reduce initial roast time.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs will need more time. Boneless thighs can bake about the same time but check temperature.
Q: Do I have to marinate the chicken?
A: Marinating adds flavor and helps keep the chicken moist. If short on time, you can skip the 30-minute chill and still get good results.
Q: Can I make this gluten free?
A: Yes. All ingredients here are naturally gluten free, but always check labels on spices if you are sensitive.
Q: How do I get more browning on the chicken?
A: Broil high for 1–2 minutes at the end. Watch closely so it does not burn.
Sheet Pan Lemon Herb Chicken and Vegetables
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten-Free
Description
A fast and simple sheet pan dinner featuring lemon herb chicken and roasted vegetables, perfect for easy cleanup and full of bright flavors.
Ingredients
- 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 (zest and juice)
- 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
- Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and transfer to a large mixing bowl.
- In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
- 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.
- Preheat your oven to 425°F and line a large baking sheet with parchment paper. Slice the baby carrots in half lengthwise and cut the baby Yukon gold potatoes in half.
- 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.
- While that’s baking, chop the broccoli into bite-sized florets.
- 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.
- 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.
- 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, switch the oven to broil on high for the last 1-2 minutes, keeping a close eye to prevent burning.
- Remove from the oven and serve hot. Enjoy!
Notes
Squeeze extra lemon over the top for brightness. Serve with a side salad or simple rice if more carbs are desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
