Lemony Herb Baked Chicken and Veggies
This one-pan Lemony Herb Baked Chicken and Veggies recipe features tender chicken and roasted vegetables infused with aromatic herbs and bright lemon.
Equipment
- Oven
- Paper towels
- Large bowl
- Parchment-lined baking sheet
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- Salt and freshly ground black pepper to taste
- lemon thinly sliced
- 1 lb small potatoes quartered
- 1 head broccoli cut into florets
Instructions
Cooking Steps
- Preheat your oven to 400°F (200°C).
- Pat the chicken dry and combine it with quartered potatoes and broccoli florets in a large bowl.
- Drizzle with olive oil and sprinkle with oregano, thyme, garlic powder, onion powder, salt, and pepper, then toss to coat evenly.
- Arrange the seasoned chicken, vegetables, and lemon slices in a single layer on a parchment-lined baking sheet.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the oven and let rest for 5-10 minutes before serving.
Notes
For crisper vegetables, ensure they are not overcrowded on the baking sheet; use a second sheet if needed.