Simple Roasted Lemon Herb Chicken and Veggies
A wholesome, one pan dinner that makes busy weeknights feel calm and delicious.
recipesbynani.comWhen you have a busy week ahead, nothing beats a simple meal that cooks all together on one tray. This lemon herb chicken is a favorite in my kitchen because it uses basic pantry staples and fresh vegetables to create a nourishing dinner without any fuss.
My best advice is to cut your vegetables into similar sizes so they all finish cooking at the same time. If you want a little extra flavor, feel free to toss in a few extra cloves of garlic or a sprinkle of red pepper flakes before roasting.
🧺 Ingredients
- 4 chicken breasts
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 2 large carrots, peeled and chopped
- 3 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, thinly sliced
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- 2
Place the chicken breasts, potatoes, broccoli, and carrots onto the prepared baking sheet.
- 3
Drizzle the olive oil over everything and sprinkle with oregano, garlic powder, salt, and pepper.
- 4
Use your hands to toss everything until well coated, then spread it out into a single layer.
- 5
Top the chicken with the lemon slices.
- 6
Bake for 25 to 30 minutes until the chicken is cooked through and the vegetables are tender.
- 7
Let the dish rest for 5 minutes before serving to keep the chicken nice and juicy.
💡 Tips
Store any leftovers in an airtight container in the fridge for up to three days. This dish is great for meal prep, just reheat it in the microwave or a warm oven when you are ready to eat.
Made this recipe? Let us know how it went.
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