Description
A simple and flavorful one-pan meal with tender lemon herb chicken and roasted vegetables.
Ingredients
Scale
- 4 boneless, skinless chicken
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup broccoli florets
- 2 tbsp olive oil
- 1 lemon, juiced and zested
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss chicken and vegetables with olive oil, lemon juice, zest, garlic, thyme, rosemary, salt, and pepper.
- Arrange on a sheet pan in a single layer.
- Bake for 25-30 minutes until chicken reaches 165°F (74°C).
- Serve immediately.
Notes
- Cut vegetables evenly for consistent cooking.
- Check chicken temperature with a meat thermometer.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg
Keywords: sheet pan dinner, lemon herb chicken, roasted vegetables, easy meal