Description
This delightful recipe brings together juicy chicken and vibrant vegetables, all roasted on a single sheet pan with zesty lemon and savory herbs for a flavorful, easy dinner.
Ingredients
- 1 lb chicken breast (boneless and skinless, cut into 1½ 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. Cut them into 1½ inch chunks and transfer them to a large mixing bowl.
- Mix together the dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper in a small bowl.
- Add half of the seasoning blend to the chicken, along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice. Stir well to coat the chicken evenly.
- Cover the bowl and refrigerate for 30 minutes to marinate.
- Preheat your oven to 425°F.
- Prepare a large baking sheet by lining it with parchment paper.
- Slice the baby carrots and baby golden potatoes, then add them to the baking sheet with 2 tablespoons of olive oil and most of the remaining seasoning mix. Toss to coat and roast for 20 minutes.
- Chop the broccoli into bite-sized florets.
- Remove the baking sheet from the oven, add the broccoli and a bit more minced garlic, drizzle with the last tablespoon of olive oil, and sprinkle with the remaining seasoning.
- Spread the marinated chicken across the pan and return to the oven to roast for another 15-20 minutes, until chicken reaches 165°F.
- Serve hot and enjoy.
Notes
For variety, customize by adding seasonal vegetables or different herbs. Use fresh lemon juice for the best flavor.
