Description
A simple and satisfying one-pan dinner featuring juicy lemon herb chicken and colorful roasted vegetables.
Ingredients
Scale
- 1 lb chicken breast (boneless and skinless, cut into 1 ½ inch pieces)
- 1 tablespoon dried parsley
- 2 teaspoons Italian seasoning
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 2 lemons (juiced and zested)
- 5 tablespoons olive oil (divided)
- 1 cup baby carrots (cut in halves)
- 1 1/2 cups baby golden potatoes (halved)
- 1 cup broccoli florets
- 1/2 tablespoon minced garlic (for broccoli)
Instructions
- Start by patting the chicken breasts dry with a paper towel. Cut the chicken into 1 ½-inch chunks and transfer them to a large mixing bowl.
- In a smaller bowl, combine the dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and pepper. Add half of this blend to the chicken, along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice. Stir well to coat and refrigerate for about 30 minutes.
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Prep the baby carrots and potatoes by slicing the carrots in half lengthwise and cutting the potatoes into halves or quarters.
- Place the carrots and potatoes on the baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with most of the remaining seasoning. Toss to coat and roast for 20 minutes.
- While the carrots and potatoes are baking, chop the broccoli into bite-sized florets. After 20 minutes, stir the vegetables and move them to one side. Add the broccoli and minced garlic to the other side, drizzle with the last tablespoon of olive oil, and sprinkle the remaining seasoning.
- Retrieve the marinated chicken from the fridge, discard any excess marinade, and spread the chicken pieces across the pan without overlapping. Return the pan to the oven and roast for another 15-20 minutes.
- Switch the oven to broil for the final 1-2 minutes, watching closely to prevent burning. Remove from the oven and enjoy!
Notes
For the best flavor, allow the chicken to marinate for at least 30 minutes. The dish can be served with a light salad or quinoa salad.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 85mg