Description
Juicy chicken and crispy vegetables come together in one pan with bright lemon and fresh herbs. This easy weeknight dinner delivers restaurant-quality flavor with minimal cleanup.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into 1½-inch pieces
- 1 tablespoon dried parsley
- 2 teaspoons Italian seasoning
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon seasoned salt
- ¼ teaspoon black pepper
- 2 lemons (juice and zest)
- 5 tablespoons olive oil, divided
- 1 cup baby carrots, halved lengthwise
- 1½ cups baby golden potatoes, halved
- 1 cup broccoli florets
- ½ tablespoon minced garlic (for broccoli)
Instructions
1. Pat chicken breasts dry with paper towels and cut into 1½-inch pieces. Transfer to a large mixing bowl.
2. Combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper in a small bowl.
3. Add half the seasoning blend to chicken along with 2 tablespoons olive oil, minced garlic, lemon zest, and lemon juice. Toss until well coated. Cover and refrigerate for 30 minutes.
4. Preheat oven to 425°F for at least 20 minutes. Line a large baking sheet with parchment paper.
5. Halve baby carrots lengthwise and cut baby potatoes in half or quarters if large. Add to baking sheet with 2 tablespoons olive oil and most of remaining seasoning. Toss to coat and spread in single layer.
6. Roast vegetables for 20 minutes.
7. Remove pan from oven and stir vegetables. Add broccoli florets with remaining olive oil, minced garlic, and remaining seasoning. Mix well.
8. Remove chicken from refrigerator and discard excess marinade. Spread chicken pieces across pan in single layer without overlapping.
9. Return pan to oven and roast for 15-20 minutes until chicken reaches 165°F internal temperature. For extra color, broil on high for 1-2 minutes.
10. Serve hot and enjoy immediately.
Notes
Use a meat thermometer to ensure chicken reaches 165°F for food safety.
Cut all vegetables to similar sizes for even cooking.
Don’t skip the parchment paper for easy cleanup.
Swap vegetables based on what you have available.
This recipe works beautifully with chicken thighs too.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American