One-Pan Lemon Herb Roasted Chicken & Veggies
This one-pan meal features juicy chicken and tender vegetables infused with lemon and herb flavors, making for a healthy and convenient dinner.
Equipment
- Large baking sheet
- Oven
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs or chicken breasts cut into 1-inch pieces
- 2 cups small broccoli florets
- 1 bell pepper any color, chopped
- 1 small red onion cut into wedges
- 2 tbsp olive oil
- 1 lemon half thinly sliced, half juiced
- 1 tsp dried Italian herbs
- ½ tsp garlic powder
- Salt and black pepper to taste
Instructions
Preparation
- Preheat the oven to 400°F (200°C). On a large baking sheet, combine the chicken, broccoli, bell pepper, and red onion.
Seasoning & Roasting
- Drizzle with olive oil, Italian herbs, garlic powder, salt, and pepper; toss to coat evenly and arrange in a single layer.
- Add lemon slices and roast for 20-25 minutes, until chicken is cooked through and vegetables are tender-crisp.
Serving
- Squeeze fresh lemon juice over the roasted chicken and vegetables before serving.
Notes
For extra flavor, marinate the chicken in olive oil and herbs for at least 30 minutes before roasting. Adjust seasoning to your preference.