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Sheet Pan Rosemary Lime Chicken and Veggies

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A simple one-pan meal featuring tender chicken and roasted vegetables tossed with fresh rosemary, garlic, and bright lime for a flavorful and balanced dinner.

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs or chicken breasts
  • 2 cups potatoes, diced
  • 1 cup carrots, sliced
  • 1 zucchini, sliced
  • 1 red bell pepper, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it.
  2. Place diced potatoes and sliced carrots on the sheet pan.
  3. Drizzle them with olive oil and season with salt and black pepper, then toss to coat.
  4. In a bowl, combine olive oil, lime juice, lime zest, minced garlic, chopped rosemary, salt, and black pepper to create the marinade.
  5. Place the chicken on the sheet pan with the vegetables.
  6. Brush or spoon the rosemary lime marinade over the chicken.
  7. Add zucchini and chopped red bell pepper to the sheet pan.
  8. Spread everything in a single layer for even roasting.
  9. Bake for 25 to 30 minutes until the chicken is fully cooked and vegetables are tender and lightly caramelized.
  10. Finish with an extra squeeze of lime juice and a sprinkle of fresh rosemary before serving if desired.

Notes

  • Bone-in chicken pieces can be used but may require longer cooking time.
  • Broccoli or green beans can replace zucchini for variation.
  • A pinch of chili flakes or smoked paprika adds mild heat.
  • A drizzle of honey in the marinade creates a sweet citrus balance.
  • Avoid overcrowding the pan so the vegetables roast instead of steam.
  • Reheat leftovers with a splash of olive oil or lime juice to refresh the flavors.

Nutrition

Find it online: https://cookedbymaya.com/sheet-pan-rosemary-lime-chicken-and-veggies/