Sheet Pan Lemon Herb Roasted Chicken and Veggies for Meal Prep

1.Preheat your oven to 200°C (400°F). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2.In a small bowl, whisk together all the marinade/dressing ingredients: olive oil, lemon juice, oregano, thyme, minced garlic, salt, and pepper.

3.In a very large bowl, combine the cut potatoes, carrots, and red onion wedges. Pour half of the lemon herb mixture over these heartier vegetables and toss thoroughly to coat. Spread these vegetables in a single layer on the prepared baking sheet.

4.Add the chicken pieces and broccoli florets to the same bowl (no need to wash it). Pour the remaining half of the lemon herb mixture over the chicken and broccoli and toss well to coat.

5.Arrange the coated chicken and broccoli evenly around the potatoes and onions on the baking sheet, ensuring everything is in a single layer to promote even roasting and browning. Avoid overcrowding the pan; use two sheets if necessary.

6.Roast for 20 to 25 minutes, stirring gently halfway through the cooking time, until the chicken is cooked through (internal temperature reaches 74°C or 165°F), the potatoes are tender, and the broccoli edges are slightly charred.

7.Remove from the oven. If desired, squeeze a little extra fresh lemon juice over the top and sprinkle with fresh chopped parsley before serving or portioning for meal prep containers.