Are you craving a delicious and healthy meal but short on time and ingredients? This one-pan lemon herb roasted chicken and veggies is the perfect solution! This easy recipe requires minimal prep work and cleanup, making it ideal for busy weeknights. It's packed with flavor, boasting tender chicken and perfectly roasted vegetables, all cooked together on a single pan for effortless homemade cooking. Get ready to enjoy a quick dinner idea that's both satisfying and good for you!
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb baby potatoes, halved or quartered if large
- 1 lb broccoli florets
- 1 lemon, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions:
-
Preheat & Prep: Preheat your oven to 400°F (200°C). Wash and prepare your vegetables. Halve or quarter the potatoes depending on their size, ensuring even cooking. Cut the broccoli into bite-sized florets.
-
Combine Ingredients: In a large bowl, toss the potatoes and broccoli with olive oil, oregano, thyme, garlic powder, salt, and pepper. Make sure the vegetables are evenly coated.
-
Arrange & Roast: Spread the vegetables in a single layer on a large baking sheet. Arrange the chicken pieces on top of the vegetables. Tuck the lemon slices amongst the chicken and vegetables.
-
Bake to Perfection: Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
-
Serve & Enjoy: Remove from the oven and let rest for a few minutes before serving. This delicious and healthy meal is perfect on its own or served with a side of quinoa or couscous.
Tips for Success:
- Don't overcrowd the pan: Ensure the vegetables and chicken are in a single layer for even cooking. If necessary, use two baking sheets.
- Adjust seasoning to taste: Feel free to adjust the herbs and spices to your liking. Consider adding a pinch of red pepper flakes for a little heat.
- Use different vegetables: Feel free to substitute other vegetables like carrots, bell peppers, or zucchini.
- Add a touch of sweetness: A drizzle of honey or maple syrup before roasting adds a delicious caramelized touch to the vegetables.
Variations:
- Sheet Pan Lemon Herb Chicken and Asparagus: Substitute asparagus for broccoli.
- Sheet Pan Lemon Herb Chicken Fajitas: Use bell peppers and onions instead of potatoes and broccoli. Serve with tortillas and your favorite toppings.
- Sheet Pan Lemon Herb Chicken and Sweet Potato: Substitute sweet potatoes for regular potatoes for a touch of sweetness.
Nutritional Information (per serving, approximate):
This will vary based on serving size and specific ingredients used. However, a general estimate per serving is:
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 20-25g
This easy one-pan recipe offers a fantastic way to create a healthy, delicious, and satisfying meal with minimal effort. It's perfect for busy weeknights, making it a valuable addition to your collection of quick dinner ideas and best recipes. Enjoy the ease and deliciousness of this simple yet flavorful dish!