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Lemony Herb Sheet Pan Chicken, Carrots, Broccoli, Cauliflower, Potatoes

Sheet pan chicken is one easy, balanced, gluten free, grain free meal ready in 30 minutes with only a pan and bowl to wash! Honey lemon and herbs soaked around a juicy chicken then baked with carrots, broccoli, cauliflower, and potatoes is so tasty, healthy and fits a Paleo and gluten free diet!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dinner, Entree, Main, Main Course
Cuisine: American
Keyword: Baked, Chicken, Dairy-Free, Easy, Gluten Free, Nut Free, Quick, Sheet Pan, Veggies
Servings: 4
Calories: 362kcal
Author: Danielle | Delightful Mom Food



  • In a large bowl or dish add the chicken breasts, 1/4 cup olive oil, lemon juice, garlic, honey, Italian herb seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Coat the chicken and let set in the refrigerator for about 10 minutes or overnight.
  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a mixing bowl add the potatoes, carrots, broccoli, cauliflower, 1 tablespoon of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat.
  • Add the marinated chicken to the center of the baking sheet. Surround it with fresh vegetables. Bake for 20 minutes or until the chicken is fully cooked. Garnish with fresh Italian herbs such as oregano and fresh lemon juice.


Calories: 362kcal | Carbohydrates: 22g | Protein: 50g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 144mg | Sodium: 1053mg | Potassium: 1245mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4655IU | Vitamin C: 45.5mg | Calcium: 49mg | Iron: 1.7mg