Description
A delicious and easy recipe for One-Pan Lemon Herb Chicken with Roasted Vegetables, perfect for weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice and zest of 1 lemon
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium red onion, cut into wedges
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper.
- Place chicken breasts in a zip-lock bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated. Let it marinate for at least 15 minutes.
- On a large baking sheet, spread out the broccoli florets, sliced peppers, and red onion. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat evenly.
- Place the marinated chicken breasts in the center of the baking sheet with the vegetables.
- Bake in the preheated oven for 25–30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C) and vegetables are tender.
- Let the dish rest for a few minutes before slicing the chicken. Serve warm, drizzling any remaining juices over the top.
Notes
For even more flavor, marinate the chicken for an hour or overnight in the fridge. Use a meat thermometer to ensure the chicken is cooked perfectly without being dry.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg