Sheet Pan Lemon Herb Chicken Breast with Roasted Carrots and Potatoes
A flavorful and convenient one-pan dinner featuring tender chicken breast, roasted with vibrant carrots and potatoes, all seasoned with a zesty lemon herb blend. Perfect for a satisfying weeknight meal with minimal cleanup.
Ingredients
- •1.5 lbs boneless, skinless chicken breasts, cut into 1-inch thick strips or 2-inch pieces
- •1.5 lbs baby potatoes, halved or quartered if large
- •1 lb carrots, peeled and cut into 1-inch pieces
- •1 large lemon, half thinly sliced, half juiced
- •4 cloves garlic, minced
- •2 tbsp olive oil
- •1 tbsp dried oregano
- •1 tbsp dried thyme
- •1 tsp paprika
- •1/2 tsp onion powder
- •Salt to taste
- •Freshly ground black pepper to taste
- •2 tbsp fresh parsley, chopped (for garnish, optional)
Dietary Info
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- 2
In a large bowl, combine the halved potatoes and carrots. Drizzle with 1 tablespoon of olive oil, half of the minced garlic, 1/2 tablespoon of oregano, 1/2 tablespoon of thyme, 1/2 teaspoon of paprika, 1/4 teaspoon of onion powder, salt, and pepper. Toss until the vegetables are evenly coated.
- 3
Spread the seasoned potatoes and carrots in a single layer on one half of the prepared baking sheet. Roast for 15 minutes.
- 4
While the vegetables are roasting, place the chicken breast pieces in the same large bowl (no need to wash it). Add the remaining 1 tablespoon of olive oil, the juice from half of the lemon, the remaining minced garlic, 1/2 tablespoon of oregano, 1/2 tablespoon of thyme, 1/2 teaspoon of paprika, 1/4 teaspoon of onion powder, salt, and pepper. Toss until the chicken is well coated.
- 5
After the vegetables have roasted for 15 minutes, remove the baking sheet from the oven. Add the seasoned chicken pieces to the other half of the baking sheet, arranging them in a single layer. Place the lemon slices among the chicken and vegetables.
- 6
Return the baking sheet to the oven and continue to roast for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized. If desired, broil for the last 2-3 minutes for extra browning.
- 7
Remove from the oven, garnish with fresh chopped parsley if using, and serve immediately.
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