Description
A zesty and flavorful one-pan meal featuring lemon-herb chicken and vibrant seasonal vegetables, perfect for family gatherings or weeknight dinners.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, 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 pepper
- 2 lemons, zested and juiced
- 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 your oven to 400°F (200°C).
- Combine the chicken pieces with dried parsley, Italian seasoning, minced garlic, onion powder, paprika, seasoned salt, pepper, lemon zest, lemon juice, and 3 tablespoons of olive oil in a large bowl. Mix well to coat the chicken.
- Chop the vegetables on a separate cutting board. Toss them with the remaining 2 tablespoons of olive oil and the minced garlic.
- Spread the seasoned chicken and vegetables evenly on a sheet pan.
- Roast in the preheated oven for about 25-30 minutes until the chicken is cooked through and the veggies are tender.
- Serve directly from the sheet pan, garnished with fresh parsley or lemon zest if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken, sheet pan, lemon, herbs, vegetables, easy dinner, family meal