Classic Oven-Baked Lemon Pepper Chicken with Roasted Vegetables
Enjoy a delicious and easy one-pan meal with this classic oven-baked lemon pepper chicken and roasted vegetables recipe. Perfect for a quick weeknight dinner, it’s bursting with flavor and requires minimal cleanup.
Equipment
- Paper towels
- Medium bowl
- Large baking sheet
- Parchment paper
- Instant-read thermometer
Ingredients
Main Ingredients
- 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs (about 4 pieces)
- 2 tablespoons Lemon Pepper Seasoning
- 2 Fresh Lemons (1 for juice/zest, 1 for slicing)
- 3 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Salt (or to taste, adjust based on seasoning)
- 0.25 teaspoon Black Pepper (freshly ground)
- 3 cups Broccoli Florets
- 1 cup Cherry Tomatoes
- 1 Red Onion small, cut into wedges
- Fresh Parsley or Chives For garnish (optional)
Instructions
Preparation
- Pat chicken dry and optionally slice breasts horizontally or pound to 1/2-inch thickness for even cooking.
- Whisk olive oil, lemon juice, lemon pepper seasoning, garlic powder, salt, and black pepper; coat chicken and marinate for 15-30 minutes.
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss broccoli, cherry tomatoes, and red onion with olive oil, salt, and pepper in a separate bowl.
- Arrange chicken on one side of the baking sheet and vegetables on the other; add lemon slices on top.
- Bake for 20-25 minutes, or until chicken reaches 165°F (74°C) and vegetables are tender-crisp.
- Remove from oven, rest chicken for 5 minutes, then slice. Garnish with parsley or chives, and serve immediately with roasted vegetables.
Notes
For extra flavor, consider marinating the chicken for a longer period, up to a few hours in the refrigerator. Adjust seasoning amounts to your personal preference. Ensure vegetables are not overcrowded on the baking sheet for optimal roasting; use two sheets if necessary.