Lemon Herb Chicken and Vegetables (Print Version)
Tender chicken and roasted vegetables infused with lemon and herbs for an easy one-pan dinner.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 lbs)
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1 teaspoon paprika
08 - 3/4 teaspoon salt
09 - 1/2 teaspoon freshly ground black pepper
→ Vegetables
10 - 2 cups baby potatoes, halved
11 - 2 medium carrots, peeled and sliced
12 - 1 red bell pepper, sliced
13 - 1 yellow bell pepper, sliced
14 - 1 small red onion, cut into wedges
15 - 1 1/2 cups broccoli florets
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon salt
18 - 1/4 teaspoon black pepper
→ Garnish
19 - Fresh parsley, chopped
20 - Lemon wedges
# How To Make:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, whisk together olive oil, lemon zest and juice, garlic, oregano, thyme, paprika, salt, and pepper. Add chicken breasts and toss to coat evenly. Let marinate while preparing vegetables.
03 - In a separate bowl, combine potatoes, carrots, bell peppers, red onion, and broccoli. Drizzle with olive oil, salt, and pepper; toss to coat.
04 - Arrange vegetables on the prepared sheet pan in a single layer. Nestle marinated chicken breasts among the vegetables.
05 - Roast in the oven for 30-35 minutes, or until the chicken is cooked through (internal temperature 165°F) and vegetables are tender and lightly browned.
06 - Remove from oven. Let rest 3 minutes, then garnish with chopped parsley and serve with lemon wedges.
# Expert Tips:
01 -
- Cleanup takes literally two minutes because everything cooks on one pan
- The lemon herb marinade transforms ordinary chicken into something extraordinary
- You can customize the vegetables based on what is in your crisper drawer
02 -
- Crowding the sheet pan will steam your vegetables instead of roasting them, so use two pans if needed
- Letting the chicken rest for a few minutes after cooking keeps it incredibly juicy
- The vegetables should be in a single layer with space between pieces for proper caramelization
03 -
- Cut your vegetables into similar sizes so everything finishes cooking at the same time
- Pat the chicken dry before adding it to the marinade for better adherence
- Use a meat thermometer to ensure the chicken reaches 165°F without overcooking