Description
Easy Sheet Pan Lemon Chicken and Veggies Dinner is a fresh, easy weeknight dinner made with juicy lemon chicken, roasted vegetables, garlic, and simple seasonings all baked together on one pan for a healthy and flavorful family meal.
Ingredients
1 lb boneless skinless chicken breasts
1 lb baby potatoes, halved
2 cups broccoli florets
2 medium carrots, sliced
1 small red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped
1 lemon, cut into wedges for serving
Instructions
1. Preheat the oven to 425°F and line a large sheet pan with parchment paper or lightly grease it.
2. Cut the chicken into medium sized pieces or strips.
3. In a large bowl, combine the chicken, baby potatoes, broccoli, carrots, and red onion.
4. Add the olive oil, lemon juice, lemon zest, garlic, Italian seasoning, paprika, salt, and black pepper. Toss until everything is evenly coated.
5. Spread the mixture onto the sheet pan in a single even layer.
6. Roast for 30 to 35 minutes, stirring once halfway through, until the chicken is fully cooked and the vegetables are tender.
7. Broil for 2 to 3 minutes at the end if you want extra golden edges.
8. Sprinkle with fresh parsley and serve with lemon wedges.
Notes
Cut the vegetables into similar sizes so everything roasts evenly.
Do not overcrowd the sheet pan or the vegetables may steam instead of roast.
For extra flavor, add a light sprinkle of grated parmesan right before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg