One-Pan Lemon Herb Chicken and Veggies
One-Pan Lemon Herb Chicken and Veggies
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 pounds baby potatoes, halved or quartered if large
- 4 cups broccoli florets
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the cut chicken thighs, baby potatoes, and broccoli florets.
⏱️ 2 min
- 3
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, dried thyme, garlic powder, salt, and black pepper.
⏱️ 3 min
- 4
Pour the olive oil mixture over the chicken and vegetables. Toss everything together until evenly coated.
⏱️ 3 min
- 5
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan, as this will steam the vegetables instead of roasting them. Use two baking sheets if necessary.
⏱️ 2 min
- 6
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized. Halfway through cooking, give the ingredients a good stir to ensure even cooking.
⏱️ 30 min•🌡️ 400
- 7
Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Lemon Herb Chicken and Veggies
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 pounds baby potatoes, halved or quartered if large
- 4 cups broccoli florets
- 1/4 cup olive oil
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the cut chicken thighs, baby potatoes, and broccoli florets.
⏱️ 2 min - 3
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, dried thyme, garlic powder, salt, and black pepper.
⏱️ 3 min - 4
Pour the olive oil mixture over the chicken and vegetables. Toss everything together until evenly coated.
⏱️ 3 min - 5
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan, as this will steam the vegetables instead of roasting them. Use two baking sheets if necessary.
⏱️ 2 min - 6
Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized. Halfway through cooking, give the ingredients a good stir to ensure even cooking.
⏱️ 30 min•🌡️ 400 - 7
Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
⏱️ 1 min