Description
A vibrant and flavorful one-pan meal featuring juicy chicken and a medley of roasted vegetables, infused with fresh lemon and herbs.
Ingredients
Scale
- 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
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon seasoned salt
- ¼ teaspoon pepper
- 2 lemons (juice and zest)
- 5 tablespoons olive oil (divided)
- 1 cup baby carrots (cut in halves)
- 1½ cups baby golden potatoes (halved)
- 1 cup broccoli florets
- ½ tablespoon minced garlic (for broccoli)
Instructions
- Prep the chicken: Pat the chicken breasts dry with a paper towel. Cut them into 1 ½-inch chunks and transfer them to a large mixing bowl.
- Mix the seasoning: In a small bowl, combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper. Sprinkle half of it over the chicken.
- Marinade magic: Add 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice to the chicken. Stir well, cover, and refrigerate for about 30 minutes.
- Preheat your oven: Set your oven to 425°F and line a large baking sheet with parchment paper.
- Prepare the veggies: Slice the baby carrots and baby Yukon gold potatoes. Combine them with 2 more tablespoons of olive oil and most of the remaining seasoning mix. Toss well and spread onto the baking sheet.
- Broccoli bonanza: After 20 minutes of roasting the veggies, add the broccoli with remaining minced garlic and olive oil.
- Chicken time: Spread the marinated chicken across the pan, ensuring no overlapping.
- Final roasting: Roast for an additional 15-20 minutes or until the chicken reaches 165°F.
- Serve hot: Remove from the oven, savor the aroma, and enjoy your meal.
Notes
For maximum flavor, marinate the chicken overnight. Customize veggies based on seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
Keywords: Lemon Herb Chicken, Sheet Pan Dinner, One Pan Meal, Roasted Vegetables