Description
This flavorful sheet pan dinner features juicy lemon-marinated chicken, sweet roasted carrots, and crispy Parmesan broccoli — a healthy and easy meal in 45 minutes.
Ingredients
For the Lemon Herb Chicken:
1½ lbs boneless, skinless chicken breasts or thighs
3 tablespoons olive oil
Juice and zest of 1 lemon
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme or Italian seasoning
Salt and black pepper, to taste
For the Roasted Carrots:
4–5 medium carrots, peeled and sliced diagonally
1 tablespoon olive oil
Salt and pepper, to taste
For the Parmesan Broccoli:
1 large head broccoli, cut into florets
1 tablespoon olive oil
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes (optional)
¼ cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
Preheat oven to 425°F (220°C). Line two sheet pans with parchment paper.
In a bowl, whisk olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper. Add chicken and marinate for 15–30 minutes.
Toss carrots with olive oil, salt, and pepper. Spread on one side of a baking sheet. Add marinated chicken to the other side (or use a second pan).
Roast chicken and carrots for 25–30 minutes, flipping chicken halfway through.
Toss broccoli with olive oil, garlic powder, red pepper flakes, Parmesan, salt, and pepper. Spread on a separate sheet pan.
Roast broccoli for 15–18 minutes, until golden at the edges and tender.
Serve lemon herb chicken with roasted carrots and Parmesan broccoli.
Notes
Swap broccoli for green beans or asparagus.
Add a drizzle of honey to carrots before roasting for extra sweetness.
Use orange zest/juice for a different citrus twist.
Great with farro, couscous, or quinoa on the side.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Roasted, Sheet Pan
- Cuisine: American, Mediterranean
