Unleashing Flavor with Sheet Pan Lemon Herb Chicken and Vegetables
There’s something undeniably satisfying about a one-pan meal that packs a punch of flavor while keeping things effortless. This Sheet Pan Lemon Herb Chicken and Vegetables is a go-to recipe in my kitchen. Why? It effortlessly merges vibrant veggies with tender chicken, all kissed by zesty lemon and savory herbs. Whether you’re teaming up with family for a weeknight dinner, or hosting friends on the weekend, this dish takes center stage with its mouthwatering aroma and beautiful presentation.
Reasons to Try This Recipe
Why settle for ordinary when you can enjoy this extraordinary dish? Here are a few compelling reasons to whip it up:
- Convenience: With everything cooked in one pan, cleanup is a breeze, making it a favorite for busy nights.
- Healthy and Yum: Loaded with lean protein and colorful vegetables, it strikes the perfect balance between health and deliciousness.
- Customizable: Feel free to switch up the veggies based on what’s in your fridge or your family’s preference.
“Made this last night, and it was a hit! The flavors are so refreshing, and my kids even ate the broccoli!” – Sarah K.
Preparing Sheet Pan Lemon Herb Chicken and Vegetables
This recipe is a straightforward culinary adventure, combining marination, roasting, and simple assembly. In just a few steps, you’ll create a dish that’s not only delightful but visually appealing. Here’s how we break it down:
- Marinate the Chicken: Start by marinating bite-sized pieces of chicken in a mix of herbs, garlic, lemon juice, and olive oil. This step infuses the chicken with incredible flavor.
- Roast the Vegetables: While the chicken marinates, prepare your veggies and give them a head start in the oven.
- Combine and Bake: Finally, add both the marinated chicken and broccoli to the pan, allowing everything to roast together until golden and delicious.
What You’ll Need
Before you embark on this culinary journey, gather these essential ingredients for a scrumptious outcome:
- 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 (juiced and zested)
- 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)
Feel free to swap out baby potatoes for sweet potatoes or use seasonal veggies for added creativity!
Step-by-Step Instructions
Let’s get cooking! Follow these simple steps to perfection:
- Prep the Chicken: Pat the chicken breasts dry using a paper towel, then cut them into 1 ½-inch chunks. Transfer them to a large mixing bowl.
- Mix the Seasoning: In a small bowl, combine parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper. Add half of this seasoning mix to the chicken, along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice. Stir well to coat all pieces evenly. Cover and refrigerate for 30 minutes.
- Preheat Oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Prepare Veggies: Slice the baby carrots lengthwise and cut the potatoes in half (or quarters if they’re large). Add these to the baking sheet with 2 tablespoons of olive oil and the majority of the remaining seasoning mix. Toss to coat, then roast for 20 minutes.
- Chop Broccoli: While the veggies are baking, chop the broccoli into bite-sized florets.
- Combine and Bake: After 20 minutes, stir the carrots and potatoes, moving them to one side of the pan. On the other side, add broccoli and a bit more minced garlic, drizzling with the last tablespoon of olive oil and sprinkling the remaining seasoning. Toss if desired.
- Add Chicken: Take the marinated chicken out of the fridge, discard any excess marinade, and spread the chicken across the pan. Ensure pieces aren’t overlapping for even cooking.
- Final Roast: Roast for another 15-20 minutes until the chicken reaches an internal temperature of 165°F and veggies are tender. If you want a little extra char, broil on high for the last 1-2 minutes of cooking.
- Serve: Remove from the oven and serve hot. Enjoy!
Best Ways to Enjoy It
Serving up this dish can be just as fun as preparing it! Here are a few creative ideas to present your Sheet Pan Lemon Herb Chicken and Vegetables:
- Plating Tips: Arrange the chicken in the center and surround it with colorful roasted veggies for a vibrant display.
- Sides that Shine: Pair it with a fresh garden salad or crusty bread to soak up those beautiful flavors.
- Garnishes: Add a sprinkle of fresh parsley or a dollop of yogurt for an extra zing!
Storage and Reheating Tips
Leftovers are a fantastic aspect of this dish. Here’s how to store and reheat your delicious creation:
- Refrigerate: Place any leftovers in an airtight container and store them in the refrigerator for up to 4 days.
- Freezing Option: You can freeze a portion for up to 3 months. Just make sure to cool it completely before transferring to a freezer-safe container.
- Reheating: To reheat, use an oven or microwave. If using an oven, heat at 350°F until warmed through for optimal texture.
Helpful Cooking Tips
Even the simplest recipes can benefit from a few chef secrets! Consider these tips for the best results:
- Marinating Time: If you have the time, marinate the chicken for up to 2 hours for maximum flavor infusion.
- Even Cooking: Ensure chicken pieces are roughly the same size for consistent cooking.
- Seasoning: Don’t hesitate to sprinkle a bit of additional seasoning on the veggies before roasting for that extra punch.
Recipe Variations
Looking to switch things up? Here are some creative twists to try with this recipe:
- Use Different Proteins: Swap out chicken for salmon or shrimp for a unique seafood twist.
- Herb Variations: Incorporate fresh herbs like rosemary or thyme for a different flavor profile.
- Vegan or Vegetarian: Substitute chicken with firm tofu or chickpeas for a plant-based delight!
Your Questions Answered
- Can I use other vegetables in this recipe? Absolutely! This dish is versatile. Feel free to use bell peppers, zucchini, or asparagus based on your preferences.
- What is the best way to know when the chicken is done? Always check for an internal temperature of 165°F using a meat thermometer. This ensures your chicken is cooked safely.
- How long can I store leftovers in the fridge? Leftovers can be kept in the fridge for up to 4 days. Just be sure they’re stored in an airtight container.
- Can I prep this dish ahead of time? Yes! You can marinate the chicken and chop the vegetables the night before, making dinner a breeze the next day.
- How do I make this dish gluten-free? All the ingredients in this recipe are naturally gluten-free. Just ensure that the seasonings you choose are also gluten-free.
- What should I serve with Sheet Pan Lemon Herb Chicken? Complement it with a fresh salad, quinoa, or rice. These sides pair beautifully with the lemony flavors!
- Does this recipe work well for meal prep? It sure does! Portioning it out into meal prep containers provides a quick and healthy option for lunch or dinner throughout the week.
- Can I use fresh herbs instead of dried? Absolutely, you can substitute fresh herbs! Use about three times the amount of fresh herbs as needed.
Keep this Sheet Pan Lemon Herb Chicken and Vegetables in your culinary rotation; it’s bound to become a family favorite!
Print
Sheet Pan Lemon Herb Chicken and Vegetables
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: Healthy
Description
A flavorful one-pan meal featuring marinated chicken and vibrant vegetables, all roasted together for a quick and healthy dinner.
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 (juiced and zested)
- 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 and cut into 1 ½-inch chunks. Transfer to a large mixing bowl.
- In a small bowl, combine parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper. Add half to the chicken with 2 tablespoons olive oil, minced garlic, lemon zest, and lemon juice. Stir well, cover, and refrigerate for 30 minutes.
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Slice the baby carrots and cut the potatoes in half. Add these to the baking sheet with 2 tablespoons olive oil and the majority of the seasoning mix. Toss to coat and roast for 20 minutes.
- Chop the broccoli into bite-sized florets.
- After 20 minutes, stir the carrots and potatoes, moving them to one side. On the other side, add broccoli and a bit more minced garlic, drizzling with the last tablespoon of olive oil and sprinkling with the remaining seasoning.
- Take the marinated chicken out of the fridge, discard excess marinade, and spread the chicken across the pan without overlapping.
- Roast for another 15-20 minutes until the chicken reaches an internal temperature of 165°F and the veggies are tender. Broil on high for an additional 1-2 minutes for extra char if desired.
- Remove from the oven and serve hot.
Notes
Feel free to swap out baby potatoes for sweet potatoes or use seasonal veggies for added creativity. Marinate chicken up to 2 hours for maximum flavor infusion.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg
