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–+ servings
Sheet Pan Lemon Herb

Sheet Pan Lemon Herb Chicken: Easy, Zesty Family Delight

This Sheet Pan Lemon Herb recipe offers a delicious, hassle-free family dinner focused on vibrant flavors and easy preparation.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Breast Boneless and skinless; cut into 1½-inch pieces for even cooking.
  • 1 tablespoon Dried Parsley Can substitute with fresh parsley for a brighter taste.
  • 1 tablespoon Italian Seasoning Any favorite herb blend can be used.
  • 3 cloves Minced Garlic Fresh garlic is preferable for stronger aroma.
  • 1 teaspoon Onion Powder May substitute for finely chopped onions.
  • 1 teaspoon Paprika Smoked paprika can add extra depth.
  • 1 teaspoon Seasoned Salt Regular salt can be used if seasoned salt isn’t available.
  • 1 teaspoon Black Pepper Use fresh cracked for greater flavor.
  • 1 each Lemons Both juice and zest are important for flavor.
  • 2 tablespoons Olive Oil Can substitute with avocado oil if desired.
For the Vegetables
  • 2 cups Baby Carrots Can swap with other root vegetables like parsnips.
  • 1 pound Baby Golden Potatoes Can replace with sweet potatoes for a different flavor.
  • 2 cups Broccoli Florets Green beans or cauliflower can be alternatives.

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

Step‑by‑Step Instructions
  1. Pat the chicken breasts dry with paper towels, then cut them into 1½-inch pieces for even cooking. Place the chicken chunks into a mixing bowl.
  2. In a small bowl, combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper. Mix half with olive oil, minced garlic, lemon zest, and lemon juice. Coat the chicken in this marinade and refrigerate for at least 30 minutes.
  3. Preheat your oven to 425°F (220°C). While waiting, wash and cut the baby carrots and baby golden potatoes into uniform pieces. Line a baking sheet with parchment paper. Place the chopped vegetables on the sheet, drizzle them with olive oil, and toss with the remaining seasoning mix. Roast for 20 minutes until slightly tender.
  4. After 20 minutes, add the broccoli florets to the baking sheet. Toss the broccoli with garlic, olive oil, and leftover seasoning before incorporating it onto the baking sheet.
  5. Lay the marinated chicken pieces evenly on the baking sheet, ensuring they do not overlap. Roast everything for an additional 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  6. For a beautiful golden finish, broil the dish for 1-2 minutes at the end of cooking time.
  7. Let it rest for a few minutes. Drizzle olive oil and fresh lemon over the dish, then serve.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 38gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 90mgSodium: 600mgPotassium: 900mgFiber: 6gSugar: 4gVitamin A: 12000IUVitamin C: 90mgCalcium: 70mgIron: 2mg

Notes

Marinate chicken for 1-2 hours for deeper flavor. Cut vegetables and chicken into uniform sizes for even cooking. Use parchment paper for easy cleanup. Monitor chicken's internal temperature. Customize with seasonal vegetables.

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