Description
A simple yet delicious dish that combines juicy chicken and vibrant veggies with zesty lemon, perfect for weeknight dinners or casual gatherings.
Ingredients
Scale
- 1 lb chicken breast (boneless and skinless, cut into 1½ inch pieces)
- 1 tablespoon dried parsley
- 2 teaspoons Italian seasoning
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon seasoned salt
- ¼ teaspoon pepper
- 2 lemons (zested and juiced)
- 5 tablespoons olive oil, divided
- 1 cup baby carrots (cut in halves)
- 1½ cups baby golden potatoes (halved)
- 1 cup broccoli florets
- ½ tablespoon minced garlic (for broccoli)
Instructions
- Pat the chicken breasts dry with a paper towel and cut into chunks.
- Combine parsley, Italian seasoning, onion powder, paprika, seasoned salt, and pepper in a bowl.
- Add half of the spice mixture to the chicken with 2 tablespoons of olive oil, minced garlic, lemon zest, and juice; mix well and marinate for 30 minutes.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Add carrots and potatoes to the baking sheet with the remaining olive oil and most of the seasoning mix; toss to coat.
- Roast the carrots and potatoes in the oven for about 20 minutes.
- Chop broccoli into florets and set aside.
- Add the broccoli to the baking sheet after 20 minutes, drizzle with olive oil, and sprinkle with remaining seasoning.
- Spread the marinated chicken pieces across the empty space on the pan.
- Return the pan to the oven, roasting for another 15-20 minutes until chicken reaches 165°F.
- Serve hot and enjoy.
Notes
Marinating the chicken for longer enhances the flavor. Cut vegetables uniformly for even cooking.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg