Lemon Herb Chicken and Vegetables (Print Version)
Tender lemon herb chicken with roasted vegetables on one pan for easy cleanup.
# What You'll Need:
→ Chicken and Marinade
01 - 4 boneless skinless chicken breasts (about 1.5 pounds)
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 - ¾ teaspoon salt
09 - ½ 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 - 1½ cups broccoli florets
16 - 2 tablespoons olive oil
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper
→ Garnish
19 - Fresh parsley, chopped
20 - Lemon wedges
# Steps:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - In a large bowl, whisk together 2 tablespoons olive oil, lemon zest and juice, minced garlic, oregano, thyme, paprika, ¾ teaspoon salt, and ½ teaspoon black pepper. Add chicken breasts and toss to coat evenly. Let marinate while preparing vegetables.
03 - In a separate bowl, combine baby potatoes, carrots, red and yellow bell peppers, red onion, and broccoli florets. Drizzle with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss until vegetables are evenly coated.
04 - Spread vegetables in a single layer on the prepared sheet pan. Nestle marinated chicken breasts among the vegetables, ensuring pieces are not overcrowded for proper roasting.
05 - Roast in preheated oven for 30 to 35 minutes, or until chicken reaches internal temperature of 165°F and vegetables are tender and lightly browned.
06 - Remove from oven and let rest for 3 minutes. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The entire dinner cooks on one pan so cleanup is practically nonexistent
- Lemon and herbs make everything taste restaurant special without any fancy techniques
02 -
- Crowding the pan steams the vegetables instead of roasting them so use two pans if needed
- Chicken breasts continue cooking as they rest so pull them at 160°F and they will reach perfect temperature
03 -
- Pat the chicken dry before marinating for better seasoning adhesion
- Preheating the pan in the oven gives vegetables an extra crispy start