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naterbean
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10/10 One-Pan Lemon Herb Chicken and Roasted Vegetables
This recipe delivers a delicious and satisfying one-pan meal featuring tender, herb-seasoned chicken breasts roasted alongside perfectly caramelized potatoes, broccoli, and red onion. Finished with a squeeze of fresh lemon, it's an incredibly easy and flavorful dinner perfect for a busy weeknight.
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Seasoning the Chicken
Recipe Information
10m
Prep Time
30m
Cook Time
40m
Total Time
2
Servings
Easy
American
English
Nutrition (per serving)
683
Calories
59g
Protein
38g
Carbs
34g
Fat
Prepped Vegetables
Ingredients
Servings: 2
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Ready for the Oven
Instructions
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- Preheat your oven to 400°F (200°C). Pat chicken breasts dry and place them on a clean surface. Season generously on both sides with a blend of salt, black pepper, garlic powder, onion powder, paprika, chili powder, dried oregano, and dried thyme.2mPreview2mPreviewPreheat your oven to 400°F (200°C). Pat chicken breasts dry and place them on a clean surface. Season generously on both sides with a blend of salt, black pepper, garlic powder, onion powder, paprika, chili powder, dried oregano, and dried thyme.
- Prepare your vegetables: chop one head of broccoli into florets, dice 2-3 small/medium potatoes into 1-inch pieces, chop half a red onion, and mince 3 cloves of garlic.5mPreview5mPreviewPrepare your vegetables: chop one head of broccoli into florets, dice 2-3 small/medium potatoes into 1-inch pieces, chop half a red onion, and mince 3 cloves of garlic.
- In a large bowl, combine the chopped broccoli, diced potatoes, chopped red onion, and minced garlic. Drizzle with olive oil and season with the same herb and spice blend used for the chicken. Toss well to ensure all vegetables are evenly coated.2m
Preview2mPreviewIn a large bowl, combine the chopped broccoli, diced potatoes, chopped red onion, and minced garlic. Drizzle with olive oil and season with the same herb and spice blend used for the chicken. Toss well to ensure all vegetables are evenly coated. - Line a large baking sheet with parchment paper. Spread the seasoned vegetables evenly on one half of the pan and place the seasoned chicken breasts on the other half, ensuring they are not overcrowded.1mPreview1mPreviewLine a large baking sheet with parchment paper. Spread the seasoned vegetables evenly on one half of the pan and place the seasoned chicken breasts on the other half, ensuring they are not overcrowded.
- Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized.30m
Preview30mPreviewBake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized. - Once removed from the oven, squeeze the juice of half a fresh lemon over the entire pan to add a bright, fresh flavor.1m
Preview1mPreviewOnce removed from the oven, squeeze the juice of half a fresh lemon over the entire pan to add a bright, fresh flavor. - Serve the one-pan chicken and vegetables warm. This meal is great on its own or with a side of rice or quinoa if desired.1m
Preview1mPreviewServe the one-pan chicken and vegetables warm. This meal is great on its own or with a side of rice or quinoa if desired.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
