Lemon Herb Chicken and Roasted Vegetables
This one-pan lemon herb chicken and roasted vegetables recipe is a healthy and flavorful meal that's easy to prepare. Perfect for a weeknight dinner, it offers a balanced blend of protein and fresh vegetables.
Equipment
- Oven
- Large, rimmed baking sheet
- Parchment paper
- Large bowl
Ingredients
Chicken
- 2 large Boneless, skinless chicken breasts cut into 1-inch pieces
Vegetables
- 2 medium Yukon gold Potatoes cut into 1-inch cubes
- 2 cups Broccoli florets
- 2 medium Carrots sliced into 1/2-inch rounds
- 0.5 medium Red onion cut into wedges
Aromatics & Spices
- 3 cloves, minced Garlic
- 1 tsp Dried oregano
- 0.5 tsp Dried thyme
- 0.5 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
Oils & Vinegars
- 3 tbsp Olive oil
- 2 tbsp Lemon juice from 1 fresh lemon
Garnish (Optional)
- 2 tbsp, chopped Fresh parsley
- for serving Lemon wedges
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl, combine the cut chicken, potatoes, broccoli, carrots, and red onion.
Seasoning & Roasting
- Drizzle the chicken and vegetables with olive oil and lemon juice, then add minced garlic, oregano, thyme, paprika, salt, and pepper.
- Toss thoroughly until all ingredients are evenly coated, then spread the mixture in a single layer on the prepared baking sheet.
- Roast for 25-35 minutes, or until the chicken is cooked through and vegetables are tender and slightly caramelized.
Serving
- Garnish with fresh chopped parsley and serve immediately with lemon wedges, if desired.
Notes
For extra flavor, marinate the chicken in the lemon herb mixture for at least 30 minutes before roasting. Ensure vegetables are cut into similar sizes for even cooking. You can check the chicken's doneness with a meat thermometer; it should reach an internal temperature of 165°F (74°C).