Description
A vibrant, all-in-one healthy dinner featuring lemon-herb marinated chicken roasted with golden potatoes, carrots, and broccoli on a single sheet pan for easy cleanup.
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
1/2 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 lemons
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, then cut 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 your oven to 425°F and line a large baking sheet with parchment paper. Slice the baby carrots in half lengthwise and cut the baby Yukon gold potatoes in half.
- 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 to coat, then roast for 20 minutes.
- While that’s baking, chop the broccoli into bite-sized florets.
- Once the 20 minutes are up, remove the baking sheet. Give the carrots and potatoes a quick stir and move them to one side.
- 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.
- Take the marinated chicken out of the fridge. Spread the chicken pieces across the pan in a single layer.
- Return the pan to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.
- For extra color, switch the oven to broil on high for the last 1-2 minutes, watching closely. Remove from the oven and serve hot.
Notes
- For best results, ensure chicken and vegetables are in a single layer without overlapping to promote roasting, not steaming.
- Let chicken rest for 2-3 minutes after cooking for juicier results.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days.
- Feel free to swap vegetables based on preference (e.g., sweet potatoes, bell peppers, asparagus).
Nutrition
- Serving Size: 4 servings
- Calories: 351 kcal
- Sugar: 4 g
- Sodium: 461 mg
- Fat: 21 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 27 g