One-Pan Lemon Herb Roasted Chicken and Veggies
This one-pan meal features tender chicken and roasted vegetables infused with the bright flavors of lemon and herbs, making it perfect for a healthy and easy weeknight dinner.
Equipment
- Large bowl
- Large baking sheet
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs (or breasts) cut into 1-inch pieces
- 1 lb small red potatoes quartered
- 1 broccoli head, cut into florets
- 2 carrots medium, peeled and sliced
- 1 red onion cut into wedges
Seasoning & Flavor
- 3 tbsp olive oil
- 2 garlic cloves, minced
- 1 tbsp dried Italian herbs oregano, basil, thyme
- 0.5 tsp paprika
- Salt and black pepper to taste
- 1 lemon thinly sliced
Garnish (Optional)
- Fresh parsley chopped
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the quartered potatoes, broccoli florets, sliced carrots, and red onion wedges.
- Add the olive oil, minced garlic, Italian herbs, paprika, salt, and pepper to the vegetables, then toss to ensure all vegetables are evenly coated.
- Add the chicken pieces to the bowl with the seasoned vegetables and toss again to coat the chicken.
Cooking
- Spread the chicken and vegetables in a single layer on a large baking sheet, arranging the lemon slices among them.
- Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender-crisp and slightly browned; flip halfway through for even browning.
Serving
- Remove from the oven, garnish with fresh chopped parsley if desired, and serve immediately.
Notes
For extra flavor, marinate the chicken in the olive oil and seasonings for at least 30 minutes before combining with the vegetables. Adjust seasoning to your preference, and feel free to add other vegetables like bell peppers or zucchini.