Description
A bright, wholesome one-pan meal featuring tender chicken breasts roasted with colorful vegetables, fresh lemon, and aromatic herbs.
Ingredients
4 boneless, skinless chicken breasts (about 2 pounds / 900 g)
3 tablespoons olive oil (45 ml)
3 tablespoons freshly squeezed lemon juice (45 ml)
Zest of 1 large lemon
4 garlic cloves, minced
1 teaspoon dried oregano (2 g)
1 teaspoon dried thyme (2 g)
1 teaspoon dried rosemary (2 g)
1 teaspoon salt (6 g)
½ teaspoon black pepper (1 g)
1 pound baby potatoes, halved (450 g)
2 cups broccoli florets (180 g)
2 medium carrots, sliced (about 1 cup / 120 g)
1 red bell pepper, sliced
1 red onion, cut into wedges
2 tablespoons olive oil (30 ml)
½ teaspoon salt (3 g)
¼ teaspoon black pepper (0.5 g)
2 tablespoons fresh parsley, chopped (8 g)
Instructions
Preheat oven to 400°F (200°C) and prepare a sheet pan.
Whisk together olive oil, lemon juice, zest, garlic, herbs, salt, and pepper.
Marinate chicken for 20–30 minutes.
Toss vegetables with olive oil, salt, and pepper.
Arrange vegetables and chicken on the sheet pan.
Roast 25–30 minutes until chicken reaches 165°F (74°C).
Rest 5 minutes, garnish with parsley, and serve.
Notes
For best results, marinate chicken up to 4 hours for deeper flavor. Avoid overcrowding the pan to ensure vegetables roast properly. Store leftovers in airtight containers for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes