Lemon Herb Sheet Pan Chicken
One-pan roasted chicken with potatoes, carrots, and broccoli tossed in olive oil, lemon, and herbs. Balanced protein and veggies with minimal cleanup.
Triathlete & Developer with 10+ Years in Endurance Sports
Ingredients
For 4 servings
- cut into large chunks
- 400 gPotato(more recipes)cubed
- 240 gCarrot(more recipes)sliced
- florets
- juice and zest
- minced
- chopped
Instructions
- 1
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment.
- 2
In a large bowl, toss chicken, potatoes, carrots, and broccoli with olive oil, lemon juice and zest, minced garlic, rosemary if using, salt, and pepper.
- 3
Spread evenly on the baking sheet, keeping chicken pieces spaced.
- 4
Roast for 28-32 minutes, stirring vegetables once, until chicken reaches 165°F (74°C) and vegetables are tender.
- 5
Rest 5 minutes before serving. Spoon pan juices over the top.
Nutrition Facts
Per 4 servings
Dietary Information
Good For
Shopping List
9 items for 4 servings
Meat & Seafood
Produce
Condiments & Sauces
Spices & Seasonings
Lemon Herb Sheet Pan Chicken
One-pan roasted chicken with potatoes, carrots, and broccoli tossed in olive oil, lemon, and herbs. Balanced protein and veggies with minimal cleanup.
Ingredients
- •600 g Chicken Breast (cut into large chunks)
- •400 g Potato (cubed)
- •240 g Carrot (sliced)
- •240 g Broccoli (florets)
- •35 g Extra Virgin Olive Oil
- •30 g Lemon (juice and zest)
- •8 g Garlic (minced)
- •4 g Fresh Rosemary (chopped)
- •1 g Black Pepper (Ground)
Instructions
- 1Preheat oven to 400°F (200°C). Line a large baking sheet with parchment.
- 2In a large bowl, toss chicken, potatoes, carrots, and broccoli with olive oil, lemon juice and zest, minced garlic, rose...
- 3Spread evenly on the baking sheet, keeping chicken pieces spaced.
- 4Roast for 28-32 minutes, stirring vegetables once, until chicken reaches 165°F (74°C) and vegetables are tender.
- 5Rest 5 minutes before serving. Spoon pan juices over the top.
Nutrition per Serving
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