Description
A simple, flavorful dinner using roasted chicken, tender vegetables, and lemon herb seasoning, all cooked on one sheet pan for easy cleanup.
Ingredients
- 4 boneless skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 half teaspoon black pepper
- 2 cups broccoli florets
- 2 cups baby potatoes halved
- 1 cup carrots sliced
- 1 red bell pepper sliced
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large sheet pan with parchment paper.
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, parsley, salt, and pepper.
- Add the chicken breasts to the bowl and coat them well with the marinade. Let the chicken sit while you prep the vegetables.
- Place broccoli, potatoes, carrots, and bell pepper on the sheet pan. Drizzle with a small amount of olive oil and toss lightly.
- Push the vegetables to the sides of the pan and place the chicken breasts in the center. Pour any remaining marinade over the chicken.
- Roast for 25 to 30 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the vegetables are tender and slightly golden.
- If you want extra color, broil for 2 to 3 minutes at the end.
- Remove from the oven and let the chicken rest for 5 minutes before serving.
Notes
- Cut vegetables evenly to ensure they cook at the same rate.
- Smaller potato pieces help them roast faster alongside the chicken.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Roasting
- Cuisine: American