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Weeknight • Chicken

Lemon Herb Roasted Chicken & Veg

A vibrant and easy one-pan meal featuring tender chicken and colorful vegetables infused with zesty lemon and aromatic herbs.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
Lemon Herb Roasted Chicken & Veg

Meet your new favorite sheet pan dinner! This Lemon Herb Roasted Chicken & Veg is all about big, fresh flavors and minimal cleanup. Chicken and a rainbow of vegetables get tossed with bright lemon and fragrant herbs, then roasted to perfection. It's the kind of meal that feels wholesome and satisfying, without any fuss.

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 head broccoli, cut into florets
  • 2 medium carrots, peeled and sliced
  • 1 red bell pepper, cored and chopped
  • 1 small red onion, cut into wedges
  • 3 tbsp olive oil
  • Juice of 1 large lemon
  • 1 tbsp dried Italian seasoning (or 1 tsp each dried oregano, thyme, rosemary)
  • 1 tsp garlic powder
  • 1/2 tsp salt, plus more to taste
  • 1/4 tsp black pepper, plus more to taste
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a very large bowl, combine chicken thighs, broccoli florets, sliced carrots, chopped red bell pepper, and red onion wedges.

  3. Step 3

    Drizzle the olive oil and lemon juice over the chicken and vegetables. Sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss everything together until well coated.

  4. Step 4

    Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure there's a little space between pieces for optimal roasting and browning.

  5. Step 5

    Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender-crisp and lightly caramelized. You can stir halfway through cooking for more even browning.

  6. Step 6

    Remove from oven. Taste and adjust seasoning if needed. Garnish with fresh parsley if desired and serve immediately.

Tips

  • Don't overcrowd the pan! If you're doubling the recipe or have a small baking sheet, use two sheets to ensure everything roasts instead of steams.
  • Feel free to swap in your favorite vegetables like zucchini, asparagus, or Brussels sprouts.
  • Marinating the chicken for 15-30 minutes beforehand can enhance the flavor even further, but it's not essential for a delicious meal.

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