Sheet Pan Chicken and Veggies
Servings: 8 Servings
Ingredients
Lemon Garlic Marinade:
- ½ cup olive oil
- ½ cup freshly squeezed lemon juice
- 3 garlic cloves minced or pressed
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Chicken and Vegetables
- 1 pound chicken breasts cut into bite-sized cubes
- 1 pound baby gold potatoes quartered
- 3 cups broccoli florets
- ½ pound baby carrots
Instructions
- Preheat the oven to 400°F, and line a large baking sheet with parchment paper.
- In a small bowl, combine the olive oil, lemon juice, garlic, oregano, thyme, salt and pepper.½ cup olive oil, ½ cup freshly squeezed lemon juice, 3 garlic cloves, ½ teaspoon dried oregano, ½ teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon ground black pepper
- Place the chicken breasts, potatoes, broccoli, and carrots into a gallon-sized ziploc bag. Pour the marinade into the bag, and zip the bag shut. Use your hands to distribute the marinade evenly into the chicken and vegetables. Transfer the bag to the refrigerator for 30 minutes.1 pound chicken breasts, 1 pound baby gold potatoes, 3 cups broccoli florets, ½ pound baby carrots
- After the chicken and vegetables marinate, pour them onto the prepared baking sheet and discard the excess marinade.
- Bake for 45 minutes or until the chicken is cooked through and the potatoes are fork tender.
- Store any leftovers in the refrigerator for up to 3 days.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of about 1-cup of the sheet pan chicken and veggies. Actual calories will vary.
*For more information and tips, please refer to the post.
Nutrition Facts
Sheet Pan Chicken and Veggies
Serving Size
1 cup
Amount per Serving
Calories
255
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
36
mg
12
%
Sodium
394
mg
17
%
Potassium
648
mg
19
%
Carbohydrates
16
g
5
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
14
g
28
%
Vitamin A
4150
IU
83
%
Vitamin C
49
mg
59
%
Calcium
41
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
