Sheet Pan Rosemary Lime Chicken and Veggies
Sheet pan rosemary lime chicken and veggies is a fresh and flavorful one-pan meal featuring tender roasted chicken, caramelized vegetables, bright lime, and aromatic rosemary. Everything cooks together on a single sheet pan, making it a convenient, wholesome dinner with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
- 4 chicken breasts or boneless chicken thighs
- 2 cups baby potatoes, halved
- 2 carrots, sliced
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Place the baby potatoes and sliced carrots on the sheet pan. Drizzle with 1 tablespoon olive oil and season with half of the salt and black pepper. Toss to coat evenly.
- Roast the vegetables for 10 minutes to give them a head start.
- In a small bowl, mix the remaining olive oil, lime juice, lime zest, minced garlic, and chopped rosemary.
- Remove the sheet pan from the oven and place the chicken on the pan alongside the partially roasted vegetables.
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Notes
- You can substitute broccoli with green beans, zucchini, or bell peppers.
- Sprinkle grated parmesan cheese over the vegetables during the last few minutes of roasting for extra flavor.
- Add a pinch of chili flakes to the marinade for a mild spicy kick.
- Ensure the chicken reaches an internal temperature of 165°F (74°C).
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 95mg
