Name: Delicious & Easy One-Pan Lemon Herb Roasted Chicken and Veggies
Prep time: 15 min
Cook time: PT-491168H54M13S
Total time: PT-491168H54M13S
Cuisine: american
Ingredients: 2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces; 1.5 lbs small red potatoes, quartered; 1 lb carrots, peeled and cut into 1-inch pieces; 1 large red onion, cut into 1-inch wedges; 1 cup broccoli florets (fresh or frozen); 1/4 cup olive oil; 2 cloves garlic, minced; 1 lemon, zested and juiced; 1 tablespoon dried Italian seasoning; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Optional: A pinch of red pepper flakes

Description

This One-Pan Lemon Herb Roasted Chicken and Veggies recipe offers a magical solution for a healthy, satisfying, and utterly delicious meal that practically cooks itself. Imagine tender, juicy chicken and perfectly roasted, flavorful vegetables all cooked on a single sheet pan. It’s perfect for a stress-free, wholesome weeknight dinner, especially during busy times like Halloween. This recipe minimizes cleanup, features kid-friendly flavors, is healthy and hearty, and allows for hands-off cooking, making it ideal for busy families.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

1.5 lbs small red potatoes, quartered

1 lb carrots, peeled and cut into 1-inch pieces

1 large red onion, cut into 1-inch wedges

1 cup broccoli florets (fresh or frozen)

1/4 cup olive oil

2 cloves garlic, minced

1 lemon, zested and juiced

1 tablespoon dried Italian seasoning

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional: A pinch of red pepper flakes

Instructions

1. Preheat your oven to 400 F (200 C). Line a large baking sheet (or two if needed to avoid overcrowding) with parchment paper for easy cleanup.

2. In a large bowl, combine the cut chicken pieces, quartered potatoes, cut carrots, and red onion wedges.

3. In a small bowl, whisk together the olive oil, minced garlic, lemon zest, lemon juice, Italian seasoning, thyme, salt, pepper, and optional red pepper flakes.

4. Pour the marinade over the chicken and vegetables in the large bowl. Toss well to ensure everything is evenly coated. You can use your hands for this to really get everything mixed!

5. Spread the chicken and vegetables in a single layer on the prepared baking sheet. Make sure not to overcrowd the pan; this is key for roasting rather than steaming. If your pan is too full, use two sheets.

6. Place the baking sheet in the preheated oven and roast for 20 minutes.

7. Carefully remove the pan from the oven. Add the broccoli florets to the pan, tossing them gently with the other ingredients. Return to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165 F / 74 C) and the vegetables are tender and slightly caramelized.

8. Remove from the oven and let rest for a few minutes. Serve hot and enjoy your perfectly roasted, flavorful meal!

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Category: main dish
Method: roasting
Cuisine: american

Nutrition

Serving Size: 1 serving

Keywords: one-pan, chicken, roasted vegetables, lemon herb, easy dinner, weeknight meal, healthy, kid-friendly, halloween, sheet pan