Lemon Herb Sheet Pan Chicken

Name: Lemon Herb Sheet Pan Chicken
Prep time: 12 min
Cook time: 30 min
Total time: 42 min
Yield: 4 serving
Cuisine: Mediterranean
Ingredients: 600 g Chicken Breast; 400 g Potato; 240 g Carrot; 240 g Broccoli; 35 g Extra Virgin Olive Oil; 30 g Lemon; 8 g Garlic; 4 g Fresh Rosemary; 1 g Black Pepper (Ground)

One-pan roasted chicken with potatoes, carrots, and broccoli tossed in olive oil, lemon, and herbs. Balanced protein and veggies with minimal cleanup.

Prep: 12 min

Cook: 30 min

420 kcal/serving

4 serving

Adjust Servings

Scale ingredients and nutrition

4 servings

Ingredients

For 4 servings

600 gChicken Breast (more recipes)
cut into large chunks
400 gPotato (more recipes)
cubed
240 gCarrot (more recipes)
sliced
240 gBroccoli (more recipes)
florets
35 gExtra Virgin Olive Oil (more recipes)
30 gLemon (more recipes)
juice and zest
8 gGarlic (more recipes)
minced
4 gFresh Rosemary (more recipes)
optional
chopped
1 gBlack Pepper (Ground)(more recipes)

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.