Name: Sheet Pan Lemon Herb Chicken and Vegetables
Ingredients: 1 lb chicken breast (boneless and skinless, cut into 1 ½ inch pieces) (Choose even-sized pieces for even cooking.); 1 tbsp dried parsley; 2 tsp Italian seasoning; 1 tsp minced garlic (Add more for extra garlic flavor.); 1/2 tsp onion powder; 1 tsp paprika; 1/2 tsp seasoned salt; 1/4 tsp pepper; 2 lemons juiced and zested (Use both zest and juice for layered citrus flavor.); 5 tbsp olive oil (divided); 1 cup baby carrots (cut in halves); 1 1/2 cups baby golden potatoes (halved) (If using larger potatoes, cut them into smaller uniform pieces.); 1 cup broccoli florets (Add later in the roast for better texture.); 1/2 tbsp minced garlic (for broccoli)

Sheet Pan Lemon Herb Chicken and Vegetables

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Author: Dorothy Miler

Ingredients

Scale

1 lb chicken breast (boneless and skinless, cut into 1 ½ inch pieces) (Choose even-sized pieces for even cooking.)
1 tbsp dried parsley
2 tsp Italian seasoning
1 tsp minced garlic (Add more for extra garlic flavor.)
1/2 tsp onion powder
1 tsp paprika
1/2 tsp seasoned salt
1/4 tsp pepper
2 lemons juiced and zested (Use both zest and juice for layered citrus flavor.)
5 tbsp olive oil (divided)
1 cup baby carrots (cut in halves)
1 1/2 cups baby golden potatoes (halved) (If using larger potatoes, cut them into smaller uniform pieces.)
1 cup broccoli florets (Add later in the roast for better texture.)
1/2 tbsp minced garlic (for broccoli)

Instructions

Preparation
Cooking

Find it online: https://www.receipster.com/sheet-pan-lemon-herb-chicken-2/