Sheet Pan Lemon-Glazed Chicken with Roasted Root Vegetables

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A simple one-pan dinner featuring tender chicken and vegetables roasted with bright lemon and fresh herbs. This Mediterranean-inspired sheet-pan recipe, ready in about 50 minutes, pairs Chicken breast, boneless skinless, Potatoes, baby red, Carrots, baby for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 475 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs Chicken breast, boneless skinless
• 1 lb Potatoes, baby red
• 8 oz Carrots, baby
• 3 tbsp Olive oil
• 1 Lemon
• 3 cloves Garlic
• 1 tsp Rosemary
• 1 tsp Salt
• 1/2 tsp Black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. Place 1 lb potatoes and 8 oz carrots on a large rimmed baking sheet, drizzle with 1 tbsp olive oil, and toss with 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer and roast for 15 minutes until edges begin to crisp.
2. Step 2: While vegetables roast, combine 1.5 lbs chicken cubes, remaining 2 tbsp olive oil, zest of 1 lemon, juice of 1 lemon, 3 minced garlic cloves, 1/2 tsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Toss until evenly coated.
3. Step 3: After 15 minutes, remove baking sheet from oven and add chicken mixture to vegetables. Spread in a single layer and return to oven. Roast for 20-25 minutes until chicken reaches 165°F internally and vegetables are tender with golden edges.