Are you craving a delicious, healthy, and easy weeknight dinner? Look no further! This one-pan lemon herb roasted chicken and veggies recipe is perfect for busy weeknights. It's packed with flavor, requires minimal cleanup, and is surprisingly quick to make. This recipe is a fantastic example of homemade cooking at its finest, offering a delicious dish that's both satisfying and healthy. It's one of those best recipes that everyone will love! Get ready to impress your family and friends with this simple yet elegant meal.
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 red onion, cut into wedges
- 2 lemons, one juiced, one thinly sliced
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
Get Started: Preheat your oven to 400°F (200°C). This simple step ensures your chicken and veggies roast to perfection.
Prep the Veggies: In a large bowl, toss the potatoes, broccoli, and red onion with 1 tablespoon of olive oil, salt, and pepper. Make sure the vegetables are evenly coated for even cooking.
Marinate the Chicken: In a separate bowl, combine the chicken pieces with the remaining olive oil, lemon juice, oregano, basil, garlic powder, salt, and pepper. Gently toss to ensure the chicken is well coated with the flavorful marinade. This step is crucial for tender and juicy chicken.
Assemble and Roast: Spread the vegetables in a single layer on a large baking sheet. Arrange the marinated chicken pieces on top of the vegetables. Place 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. You can check the chicken's internal temperature with a meat thermometer; it should read 165°F (74°C).
Serve and Enjoy: Once cooked, remove the baking sheet from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Serve immediately and enjoy this easy and healthy meal!
Cooking Tips for the Best Results:
- For extra crispy vegetables, consider roasting them separately for the first 15 minutes before adding the chicken.
- Don't overcrowd the baking sheet. Ensure the chicken and vegetables are in a single layer to promote even cooking.
- Feel free to adjust the herbs and spices to your liking. Experiment with different combinations for unique flavor profiles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Add other vegetables: Feel free to add other vegetables like carrots, bell peppers, or zucchini.
- Use different herbs: Experiment with rosemary, thyme, or parsley.
- Spice it up: Add a pinch of red pepper flakes for a spicy kick.
- Sheet Pan Chicken Fajitas: Use sliced chicken breast, bell peppers, and onions. Serve with tortillas, salsa, and your favorite toppings.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 30-35g
- Fat: 15-20g
- Carbohydrates: 20-25g
This one-pan lemon herb roasted chicken and veggies recipe is a fantastic addition to your collection of quick dinner ideas and healthy meals. It’s a simple, delicious, and satisfying dish that’s perfect for any night of the week. Enjoy the ease of homemade cooking and the wonderful flavors this recipe delivers!