Description
A vibrant and hearty sheet pan meal featuring lemon herb chicken and colorful roasted vegetables, perfect for busy weeknights.
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, for 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. Cut them 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 the 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, ensuring they aren’t overlapping for even cooking.
- Return the pan to the oven and roast for another 15-20 minutes 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 watch to avoid burning.
- Remove from the oven and serve hot.
Notes
For additional flavor, marinate chicken the night before. Customize vegetables based on seasonality.
