Description
A simple and flavorful one-pan meal featuring roasted chicken and fresh vegetables seasoned with lemon and herbs. Perfect for busy weeknights with minimal cleanup.
Ingredients
Scale
- 1.5 lbs chicken pieces (thighs or breasts)
- 1 lb mixed vegetables (broccoli florets, bell pepper chunks, red onion wedges, potatoes cut into cubes)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken pieces and vegetables with olive oil, rosemary, thyme, garlic, lemon zest, salt, and pepper.
- Spread the seasoned chicken and vegetables in a single layer on a large baking sheet.
- Roast for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Squeeze fresh lemon juice over the chicken and vegetables before serving.
Notes
- Ensure the chicken and vegetables are in a single layer on the baking sheet for even cooking.
- Adjust cooking time based on the size of your chicken pieces and vegetables.
- Feel free to add other vegetables like zucchini, carrots, or cherry tomatoes.
- For extra flavor, add a pinch of red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 120mg
Keywords: one-pan chicken, roasted vegetables, lemon herb chicken, sheet pan dinner, easy dinner, weeknight meal, healthy meal