One-Pan Roasted Lemon Chicken with Vegetables
This One-Pan Lemon Chicken with Vegetables is not only delicious but nutritious. This meal is loaded with fiber and protein and tastes delicious.
Why You Will Love One-Pan Roasted Lemon Chicken with Vegetables
You can customize it to your preference. You can substitute the chicken breast with another protein source and the vegetables with other vegetables like zucchini and bell peppers.
Quick and Easy. This meal can be made in an hour by roasting all the ingredients on a sheet pan.
Nutritious. Eating different kinds of veggies with different colors provides a range of nutrients. This meal contains fiber, protein, healthy fats, vitamins, and minerals.
Ingredients Needed for One-Pan Roasted Lemon Chicken with Vegetables
- Chicken breast is an excellent protein source. You can replace it with chicken thighs or tofu.
- Potatoes are loaded with fiber. You can substitute with sweet potatoes.
- Carrots are an excellent source of vitamin A.
- Broccoli is a rich source of fiber, vitamins, and minerals.
- Onion helps reduce inflammation.
- Cilantro. You can substitute the cilantro with parsley or any herb of your choice.
- Olive oil is a good source of healthy fats.
- Seasonings: I used smoked paprika, onion powder, garlic powder, Italian seasoning, salt, and black pepper
How To Make One-Pan Roasted Lemon Chicken with Vegetables
Preheat the oven to 375 degrees F. Add diced chicken breast, potatoes, carrots, broccoli, and onion to a sheet pan. Combine olive oil, lemon juice, smoked paprika, onion powder, garlic powder, salt, black and Italian seasoning pepper. Add the mixture to the sheet pan and stir. Move the sheet pan to the oven and bake for 30-35 minutes.
Add chopped cilantro, combine, and serve.
I’ve included for you the recipe card below for a detailed recipe.
Commonly Asked Questions
Can the potatoes and carrots be pre-boiled before roasting them? Sure, that’s a good idea, and this will help shorten the baking time.
Will the broccoli be overcooked if roasted in the oven for 30 minutes? Yes, they will be overcooked. However, if you don’t like overcooked broccoli, I suggest you add the broccoli in when the other ingredients are half done.
What other protein source can be used other than chicken breast? Chicken thighs, tofu, or steak are suitable chicken breast substitutes.
Other Sheet Pan Meals You Will Love
Roasted Vegetables with Crispy Chickpeas and Creamy Yogurt Sauce
Chicken Sweet Potatoes and Green Beans One Pan Dinner
One-Pan Chicken Thighs and Vegetables with Rice
One-Pan Roasted Lemon Chicken with Vegetables
Ingredients
- 1.5 Lbs chicken breast
- 1 Lb baby potatoes
- 2 cups baby carrots
- 8 oz broccoli
- Half an onion
- ¼ cup olive oil
- 4-5 TBSP lemon juice
- 1 TBSP smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1 tsp black pepper
- salt to taste
- 0.5 oz cilantro
Instructions
- Preheat the oven to 375 degrees F.
- Cut the chicken breast into cube sizes.
- Wash and cut the potatoes into two halves.
- Cut the broccoli and dice the onion and cilantro.
- Line a large sheet pan with parchment paper. Add the chicken breast, potatoes, carrots, broccoli, and onion to the baking pan.
- Combine the olive oil, lemon juice, smoked paprika, Italian seasoning, garlic powder, onion powder, salt and black pepper.
- Add the sauce mixture to the baking pan and combine with the vegetables and chicken breast.
- Move the sheet pan to the oven and bake at 375 degrees F for 30-35 minutes.
- Serve, enjoy, or transfer to meal prep bowls and store in the fridge for 4-5 days.
The sauce was amazing! I want to put it on everything.
Thank you!