Healthy Sheet Pan Chicken and Potatoes


– 1 1/2 lbs. boneless, skinless chicken breasts (about 3 medium or 2 large breasts) – 1 lb. yellow potatoes, cubed into small pieces – 2 c. broccoli florets – 2 c. carrots, sliced thickly – 2 Tbsp. olive oil – 1 Tbsp. lemon pepper seasoning Lemon Pepper Marinade: – 1/4 c. olive oil – 1/2 c. lemon juice (juice of 2 lemons) – 2 Tbsp. lemon zest (zest of about 1 lemon) – 3 cloves of garlic, minced – 1 tsp. lemon pepper seasoning


Step 1

Begin by marinating your chicken in advance. You can marinate your chicken breasts anywhere from 24 hrs up to 30 minutes prior to cooking.

Step 2

To prepare the marinade, in a medium bowl, whisk together the olive oil, lemon juice, lemon zest, garlic and lemon pepper seasoning. Place the chicken breasts into a resealable plastic bag or shallow baking dish. Pour the marinade over the top and seal the bag or cover the dish with plastic wrap. Refrigerate for 30 minutes or up to 24 hours.

Step 3

When ready to bake the chicken, potatoes and veggies: Preheat oven to 400 degrees.

Step 4

In a large bowl, or directly on a 18x13" shallow sheet pan, toss the potatoes and vegetables with the olive oil and lemon pepper seasoning. Bake the potatoes and vegetables for 20 minutes BEFORE adding the chicken to the pan.

Step 5

Once the potatoes and vegetables have baked for 20 minutes, remove the sheet pan from the oven and add the marinated chicken to the pan. Continue baking for an additional 20 minutes. Be sure to discard the remaining marinade.

Step 6

Remove the chicken, potatoes and vegetables from the oven and let cool about 5 minutes before serving.