Sheet Pan Lemon Herb Chicken and Vegetables is a vibrant, flavorful, and easy-to-make meal perfect for busy weeknights. With juicy chicken marinated in a zesty blend of lemon and herbs, paired with roasted vegetables like carrots, potatoes, and broccoli, this one-pan dinner is as simple as it is delicious. It’s perfect for meal prep or when you need a quick, healthy dinner that’s both satisfying and full of flavor.

Full Recipe:

Ingredients

• 1 lb boneless, skinless chicken breasts, 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 black pepper

• 2 lemons (zested and juiced)

• 5 tablespoons olive oil, divided

• 1 cup baby carrots, halved

• 1 ½ cups baby golden potatoes, halved

• 1 cup broccoli florets

• ½ tablespoon minced garlic (for broccoli)

Directions

1. Marinate the Chicken: Pat chicken breasts dry with a paper towel, cut into 1 ½-inch chunks, and place in a large bowl. Mix parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper in a small bowl. Add half of the seasoning mix, 2 tablespoons olive oil, minced garlic, lemon zest, and lemon juice to the chicken. Stir well to coat, then refrigerate for 30 minutes to marinate.

2. Prepare the Vegetables: Preheat the oven to 425°F and line a baking sheet with parchment paper. Slice baby carrots and potatoes, and place them on the baking sheet. Drizzle with 2 tablespoons olive oil and add most of the remaining seasoning mix. Toss to coat, then roast in the oven for 20 minutes.

3. Add the Broccoli: While the vegetables are roasting, chop the broccoli into florets. After 20 minutes, remove the pan from the oven, stir the carrots and potatoes, and move them to one side. Add the broccoli, drizzle with the last tablespoon of olive oil, sprinkle with the remaining seasoning, and toss to coat.

4. Add the Chicken: Remove the chicken from the fridge, discard any excess marinade, and spread the chicken pieces across the pan, ensuring they don’t overlap. Return the pan to the oven and roast for 15-20 minutes or until the chicken reaches an internal temperature of 165°F and the veggies are tender.

5. Finish and Serve: For extra color and slight charring, broil on high for the last 1-2 minutes. Remove from the oven and serve hot.

Nutrients

• Calories: 351 kcal

• Carbohydrates: 16g

• Protein: 27g

• Fat: 21g

• Saturated Fat: 3g

• Polyunsaturated Fat: 2g

• Monounsaturated Fat: 14g

• Trans Fat: 0.01g

• Cholesterol: 73mg

• Sodium: 461mg

• Potassium: 815mg

• Fiber: 5g

• Sugar: 4g

• Vitamin A: 4875 IU

• Vitamin C: 58mg

• Calcium: 72mg

• Iron: 2mg

The Versatility of Sheet Pan Meals

One-pan meals, like this Sheet Pan Lemon Herb Chicken and Vegetables, have become a popular choice for many home cooks due to their convenience. The idea of cooking an entire meal in one pan reduces the amount of time spent cleaning up afterward, which is a huge advantage for those with busy schedules.

Additionally, sheet pan meals allow for the versatility of using whatever vegetables you have on hand. While this recipe calls for carrots, baby potatoes, and broccoli, you can easily swap in other vegetables like zucchini, bell peppers, or even Brussels sprouts. The seasonings also work well with a variety of ingredients, making this meal easily customizable to suit your preferences.

Marinating the Chicken for Maximum Flavor

The key to making the chicken juicy and flavorful lies in the marinade. For this recipe, the chicken is marinated in a combination of lemon zest, lemon juice, olive oil, garlic, and a blend of herbs and spices, including dried parsley, Italian seasoning, paprika, onion powder, seasoned salt, and black pepper. This marinade infuses the chicken with bright, fresh flavors and creates a tender, moist result when roasted.

Lemon juice and zest are particularly effective in marinating chicken, as the acidity helps to break down the proteins in the meat, making it more tender. At the same time, the zesty lemon flavor complements the chicken beautifully, enhancing its natural taste without overpowering it. Allowing the chicken to marinate for at least 30 minutes lets the flavors develop and soak into the meat, ensuring every bite is bursting with flavor.

The Perfect Roasted Vegetables

Roasted vegetables are a perfect accompaniment to the marinated chicken, and they cook simultaneously on the same sheet pan, making it easier than ever to prepare a complete meal. Baby carrots, halved baby golden potatoes, and broccoli florets are tossed in olive oil and seasoned with a mix of herbs and spices that complement the chicken marinade.

The key to achieving perfectly roasted vegetables is to make sure they are evenly coated with the oil and seasoning. This ensures that every bite of vegetable is flavorful and evenly roasted. The vegetables are roasted first, allowing them to soften and caramelize, creating a lovely texture and natural sweetness, especially in the carrots and potatoes.

Broccoli is added to the sheet pan halfway through the roasting process, ensuring that it cooks just right. The broccoli gets a bit of crispness on the edges while remaining tender in the center, making it a perfect contrast to the heartier potatoes and carrots.

How to Cook Sheet Pan Lemon Herb Chicken and Vegetables

The process of cooking this meal is simple and straightforward, making it an excellent choice for those who want a hassle-free dinner. Start by marinating the chicken, allowing it to soak up all those wonderful flavors while you prepare the vegetables. While the chicken marinates, preheat the oven to 425°F (220°C) and prepare your vegetables by slicing the carrots and potatoes and placing them on the sheet pan.

Drizzle the vegetables with olive oil, toss them in the seasoning, and pop them in the oven. After 20 minutes, the vegetables will have begun to soften and brown slightly, making room for the broccoli and chicken to join the pan. Add the broccoli and the marinated chicken pieces to the pan, ensuring that everything is spread out evenly to ensure proper cooking.

Roast everything for an additional 15-20 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender. For a bit of extra color and char, broil the meal for the last 1-2 minutes. This step adds a lovely finishing touch to the chicken and vegetables, giving them a golden, slightly crispy exterior.

Why This Sheet Pan Meal is Perfect for Meal Prep

One of the greatest advantages of this Sheet Pan Lemon Herb Chicken and Vegetables is its suitability for meal prep. Not only can you easily scale up the recipe to make multiple servings, but the ingredients also store well in the fridge. The chicken and vegetables stay fresh for a few days, allowing you to have delicious, healthy meals ready to go throughout the week.

To store, simply let the meal cool completely before transferring it to airtight containers. When you’re ready to eat, reheat the meal in the oven for a few minutes or in the microwave, and you’ll have a wholesome, flavorful lunch or dinner in no time.

Nutritional Benefits of Sheet Pan Lemon Herb Chicken and Vegetables

This dish is not only delicious but also packed with nutrition. With 351 calories per serving, it’s a satisfying and filling meal without being overly heavy. The chicken provides a high-quality source of lean protein, which is essential for muscle repair and overall body function. At 27 grams of protein per serving, it will keep you feeling full and satisfied for longer.

The vegetables provide a variety of essential vitamins and minerals. Carrots are rich in vitamin A, which supports eye health and immune function, while the potatoes offer a good source of potassium, which helps maintain healthy blood pressure. Broccoli is a nutritional powerhouse, loaded with vitamin C, calcium, and fiber, all of which contribute to your overall health.

Additionally, this meal provides 5 grams of fiber, which aids in digestion and promotes a feeling of fullness. It’s also relatively low in sodium, making it a heart-healthy option, and it contains healthy fats from the olive oil, which is beneficial for heart health.

Conclusion

In conclusion, Sheet Pan Lemon Herb Chicken and Vegetables is a perfect meal for busy weeknights when you want something healthy, satisfying, and easy to prepare. The combination of marinated chicken and roasted vegetables is full of flavor, and the entire meal comes together on one pan, making cleanup quick and simple. Whether you’re making it for a family dinner or preparing meals for the week, this dish offers both convenience and great taste.

The balance of protein and vegetables ensures that you’re getting a nutritious meal, and the vibrant, zesty flavors will make it a favorite at the dinner table. So next time you’re in the mood for a simple yet delicious dinner, give this sheet pan recipe a try—you’ll love how easy and flavorful it is!