Tired of the same old dinner routine? Craving a healthy, delicious, and easy meal that doesn't leave you stuck in the kitchen all night? Then look no further! This one-pan lemon herb roasted chicken and veggies recipe is the perfect solution for busy weeknights. It's packed with flavor, requires minimal cleanup, and utilizes readily available ingredients you can easily grab from your local Stop & Shop. This recipe is a fantastic example of delicious dishes created with simple, homemade cooking techniques.
Why This Recipe is a Winner
This recipe ticks all the boxes: it's a healthy meal, perfect for a quick dinner, and incredibly flavorful. The combination of tender chicken, roasted vegetables, and bright lemon herb seasoning creates a symphony of taste that will impress your family and friends. It's also incredibly versatile; you can easily customize the vegetables to your liking, making it a perfect option for using up leftover produce. This is one of those best recipes that's both impressive and easy to master.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 lb baby potatoes, halved or quartered if large
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 1 red onion, cut into wedges
- 2 lemons, one juiced, one thinly sliced
- 2 tbsp olive oil
- 1 tbsp dried Italian herbs (or a mix of oregano, thyme, basil)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions:
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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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Prepare the vegetables: In a large bowl, combine the potatoes, carrots, and red onion.
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Marinate the chicken: In a separate bowl, toss the chicken pieces with olive oil, lemon juice, Italian herbs, garlic powder, salt, and pepper. Ensure the chicken is evenly coated.
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Combine and roast: Add the marinated chicken to the bowl with the vegetables. Toss gently to combine, ensuring the chicken and vegetables are evenly distributed on the baking sheet. Arrange the lemon slices on top.
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Bake: Roast for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender. Internal temperature of the chicken should reach 165°F (74°C).
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Serve: Serve immediately and enjoy!
Cooking Tips for Perfect Results:
- Don't overcrowd the pan: Ensure there's enough space between the chicken and vegetables for even cooking. If necessary, use two baking sheets.
- Adjust seasoning to your taste: Feel free to adjust the herbs and spices to your preference. A pinch of red pepper flakes adds a nice kick!
- Add other vegetables: Broccoli, Brussels sprouts, bell peppers – the possibilities are endless!
Variations:
- Sheet Pan Fajitas: Substitute chicken for thinly sliced steak or chicken, add bell peppers and onions, and season with fajita seasoning.
- Mediterranean Roast: Use cherry tomatoes, zucchini, and Kalamata olives. Season with oregano, rosemary, and a drizzle of balsamic glaze.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-40g
- Fat: 15-20g
- Carbohydrates: 20-25g
This one-pan wonder is a simple yet satisfying meal that's perfect for any night of the week. It's a delicious and healthy option that even beginner cooks can master, turning your weeknight dinner into a breeze. Enjoy!