Lemon Garlic Chicken with Potatoes & Vegetables is made on one large sheet pan to make an easy and flavorful high protein and high fiber meal.
Why You’ll Love Lemon Garlic Chicken with Potatoes & Vegetables Sheet Pan
My goal is to use the least amount of cookware possible for meal prep and this sheet pan Lemon Garlic Chicken with Potatoes & Vegetables is a winner. Just one large sheet pan needed to make a high protein and high fiber meal.
Chicken is marinated in olive oil, garlic, Dijon mustard, lemon juice, and paprika to make it tender and flavorful. Potatoes, broccoli, and carrots are seasoned with olive oil, garlic powder, Parmesan cheese, and black pepper.
Ingredients
- Olive oil: healthy fat to coat the chicken, potatoes, and vegetables to roast.
- Garlic: antioxidant that adds flavor.
- Lemon zest & juice: adds flavor and acts as the acid in the marinade to tenderize the chicken.
- Dijon mustard: mixed into the chicken marinade for more flavor.
- Paprika: adds a sweet and peppery taste.
- Chicken breast: the protein source of the meal.
- Potatoes: the carb source packed with fiber and potassium. I used baby Dutch yellow potatoes for easy dicing.
- Parmesan cheese: adds a little extra protein and calcium along with flavor.
- Broccoli: provides fiber and vitamins A and C.
- Carrots: a good source of fiber, vitamin A, biotin, and potassium.
How to Make Lemon Garlic Chicken with Potatoes & Vegetables Sheet Pan
Preheat oven to 425°F.
In a small bowl, make the marinade by combining olive oil, garlic, lemon zest, lemon juice, Dijon mustard, and paprika. In a medium bowl/container with lid, add cubed chicken and coat with marinade. Store in the refrigerator.
In a large mixing bowl, add diced potatoes, olive oil, Parmesan cheese, garlic powder, and pepper. Add to a large sheet pan in a single layer and roast for 15 minutes.
In the same large mixing bowl, add broccoli, carrots, olive oil, Parmesan cheese, garlic powder, and pepper. Stir to combine. After potatoes have cooked for 15 minutes, toss potatoes and make room to add broccoli and carrots. Roast for 15-20 minutes.
Then, toss potatoes and vegetables and make room to add chicken. Add chicken to sheet pan in a single layer. Roast for about 15 minutes or until internal temperature of chicken reaches 165°F. If potatoes and vegetables need more time, then remove chicken and continue roasting until your preferred doneness. Serve with fresh Parmesan on top!
Tips
- The Parmesan cheese is light on the potatoes and vegetables. Sprinkle more on top before cooking if desired or add on top after cooking.
- Store Lemon Garlic Chicken with Potatoes & Vegetables in airtight containers in the refrigerator for about 4 days.
Try These Meal Prep Recipes Next:
- Maple Chicken and Butternut Squash Sheet Pan Meal Prep
- Dijon Mustard Chicken and Spiced Sweet Potatoes Sheet Pan
- Baked Feta Salmon and Pasta
- Chicken Fajita Bowl: Easy Sheet Pan Meal Prep
- Chicken & Roasted Vegetable Quinoa Bowls
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Lemon Garlic Chicken with Potatoes & Vegetables Sheet Pan
Ingredients
Chicken
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 lemon for zest & juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon paprika
- 1 pound chicken breast, cut into 1 inch cubes
Potatoes
- 24 ounces baby Dutch yellow potatoes, diced
- 1 tablespoon olive oil
- 2 tablespoon grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Vegetables
- 12 ounces broccoli florets
- 16 ounces baby carrots
- 1 tablespoon olive oil
- 2 tablespoon grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 425°F.
- In a small bowl, make the marinade by combining olive oil, garlic, lemon zest, lemon juice, Dijon mustard, and paprika. In a medium bowl/container with lid, add cubed chicken and coat with marinade. Store in the refrigerator.
- In a large mixing bowl, add diced potatoes, olive oil, Parmesan cheese, garlic powder, and pepper. Add to a large sheet pan in a single layer and roast for 15 minutes.
- In the same large mixing bowl, add broccoli, carrots, olive oil, Parmesan cheese, garlic powder, and pepper. Stir to combine. After potatoes have cooked for 15 minutes, toss potatoes and make room to add broccoli and carrots. Roast for 15-20 minutes.
- Then, toss potatoes and vegetables and make room to add chicken. Add chicken to sheet pan in a single layer. Roast for about 15 minutes or until internal temperature of chicken reaches 165°F. If potatoes and vegetables need more time, then remove chicken and continue roasting until your preferred doneness. Serve with fresh Parmesan on top!
Notes
- The Parmesan cheese is light on the potatoes and vegetables. Sprinkle more on top before cooking if desired or add on top after cooking.
- Store Lemon Garlic Chicken with Potatoes & Vegetables in airtight containers in the refrigerator for about 4 days.
