Sheet Pan Chicken and Veggies

Ingredients

• 1 lb (450g) boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 1 tbsp dried parsley
• 2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp paprika
• 1/2 tsp seasoned salt
• 1/4 tsp pepper
• 1 large lemon, zested and juiced
• 5 tbsp olive oil, divided
• 1 cup baby carrots, halved lengthwise
• 1/2 lb (225g) baby red potatoes, quartered
• 1 large yellow onion, coarsely chopped
• 1 head broccoli, chopped (about 1 heaping cup florets)
• 1 1/2 tbsp minced garlic
• 2 tbsp freshly grated Parmesan cheese
• 1 cup cooked quinoa or rice (optional, for serving)
• 1/4 tsp red pepper flakes (optional)

Instructions

1. 1

   Pat chicken dry with paper towels and cut into 1/2-inch cubes. In a small bowl, combine parsley, oregano, garlic powder, onion powder, paprika, seasoned salt, and pepper. Add half the seasoning mix to the chicken with 2 tbsp olive oil and the zest and juice of 1 lemon. Toss until well coated and refrigerate for 30 minutes.

2. 2

   Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper. Halve the baby carrots lengthwise and quarter the potatoes. Coarsely chop the onion.

3. 3

   Place carrots, potatoes, and onion on the sheet pan. Add 2 tbsp olive oil and most of the remaining seasoning mix. Toss generously to coat and spread in a single layer. Roast for 20 minutes.

4. 4

   Meanwhile, chop the broccoli into bite-sized florets. Remove the pan from the oven. Move the roasted vegetables to one half of the pan. Add broccoli and minced garlic to the empty half, drizzle with the remaining 1 tbsp olive oil and last bit of seasoning mix, and toss to coat.

5. 5

   Remove chicken from the refrigerator and drain off any excess liquid. Add chicken to the sheet pan, arranging pieces in a single layer so they cook evenly. Roast for another 15-20 minutes until chicken reaches 165°F (74°C) and vegetables are tender.

6. 6

   Switch oven to high broil and cook for 1-2 minutes for a golden, caramelized finish. Watch carefully to avoid burning.

7. 7

   Remove from oven, top with freshly grated Parmesan, and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Pro Tips

You Might Also Like

Garlic Shrimp Pasta in One Pan

25 min • 420 cal

Sheet Pan Chicken Fajitas

25 min • 380 cal

Lemon Garlic Salmon & Asparagus

18 min • 320 cal