Sheet-Pan Garlic-Lemon Chicken with Roasted Broccoli & Baby Carrots
This quick and easy sheet-pan meal features juicy garlic-lemon chicken breasts roasted alongside tender broccoli florets and sweet baby carrots. Perfect for busy weeknights, it’s a healthy, flavorful dinner ready in just 30 minutes.
- 1 lb boneless, skinless chicken breasts
- 3 cups broccoli florets
- 2 cups baby carrots
- 3 tbsp olive oil
- 1 whole lemon (zested and juiced)
- 3 cloves garlic cloves (minced)
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 425°F (218°C) and line a large sheet pan with parchment paper or foil.
🌡️ 425°FIn a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and black pepper.
⏱️ 2 minutesPlace chicken breasts on one side of the sheet pan and broccoli florets and baby carrots on the other.
⏱️ 1 minuteDrizzle the garlic-lemon mixture evenly over the chicken and vegetables. Toss vegetables to coat, and rub mixture into chicken.
⏱️ 2 minutesRoast in the preheated oven for 20–22 minutes, until chicken is cooked through (internal temp 165°F) and vegetables are tender with crispy edges.
⏱️ 22 minutes 🌡️ 425°FRemove from oven. Let chicken rest 2–3 minutes before slicing and serving with roasted veggies.
⏱️ 3 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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