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 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Place chicken and vegetables on a sheet pan.
- Drizzle with olive oil and lemon juice.
- Sprinkle with garlic powder, thyme, rosemary, salt, and pepper.
- Toss to coat evenly.
- Bake for 25-30 minutes until chicken is cooked through.
- Serve immediately.
Notes
- Use fresh herbs if available.
- Adjust seasoning to your taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
Keywords: sheet pan, lemon herb chicken, roasted vegetables, easy dinner, one-pan meal