Description
A simple and nutritious one-pan meal featuring tender chicken breasts roasted with colorful vegetables and a bright lemon garlic marinade. Perfect for busy weeknights when you want a healthy, flavorful dinner with minimal cleanup.
Ingredients
4 boneless skinless chicken breasts (about 680 g / 1.5 lb)
3 tablespoons olive oil (45 ml)
3 tablespoons fresh lemon juice (45 ml)
4 garlic cloves, minced
1 teaspoon lemon zest (5 g)
1 teaspoon salt (5 g)
1/2 teaspoon black pepper (2 g)
1 teaspoon paprika (3 g)
1 teaspoon dried oregano (2 g)
1 cup broccoli florets (150 g)
1 cup sliced carrots (130 g)
1 red bell pepper, chopped (150 g)
1 zucchini, sliced (180 g)
1 small red onion, sliced (120 g)
2 tablespoons olive oil (30 ml)
1/2 teaspoon salt (2 g)
1/4 teaspoon black pepper (1 g)
2 tablespoons chopped fresh parsley (8 g)
Lemon slices for serving
Instructions
Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper if desired.
In a bowl whisk together olive oil, lemon juice, garlic, lemon zest, salt, pepper, paprika, and oregano.
Coat the chicken breasts with the marinade and let them sit for about 10–15 minutes.
In another bowl toss broccoli, carrots, bell pepper, zucchini, and red onion with olive oil, salt, and black pepper.
Spread the vegetables evenly on the sheet pan and place the marinated chicken breasts among them.
Roast for 22–25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
Remove from the oven, sprinkle with chopped parsley, add lemon slices, and serve warm.
Notes
Cut vegetables into similar sizes so they roast evenly.
Do not overcrowd the pan to ensure proper caramelization.
Chicken thighs can be used instead of chicken breasts for a juicier variation.
Leftovers can be stored in the refrigerator for up to four days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes