One-Pan Lemon Herb Roasted Chicken and Veggies
One-Pan Lemon Herb Roasted Chicken and Veggies
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-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 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. Line a large rimmed baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the olive oil, lemon juice, lemon zest, dried oregano, dried thyme, garlic powder, salt, and black pepper. Whisk until well combined.
⏱️ 3 min
- 3
Add the cut chicken thighs, baby potatoes, and broccoli florets to the bowl with the seasoning mixture. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 5 min
- 4
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure there's enough space between the pieces for even cooking and browning. If necessary, use two baking sheets.
⏱️ 2 min
- 5
Roast in the preheated oven for 20 minutes. After 20 minutes, remove the baking sheet from the oven and carefully flip the chicken and vegetables to ensure even cooking.
⏱️ 20 min•🌡️ 400
- 6
Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly browned.
⏱️ 20 min•🌡️ 400
- 7
Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Lemon Herb Roasted Chicken and Veggies
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-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 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. Line a large rimmed baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the olive oil, lemon juice, lemon zest, dried oregano, dried thyme, garlic powder, salt, and black pepper. Whisk until well combined.
⏱️ 3 min - 3
Add the cut chicken thighs, baby potatoes, and broccoli florets to the bowl with the seasoning mixture. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 5 min - 4
Spread the chicken and vegetables in a single layer on the prepared baking sheet. Ensure there's enough space between the pieces for even cooking and browning. If necessary, use two baking sheets.
⏱️ 2 min - 5
Roast in the preheated oven for 20 minutes. After 20 minutes, remove the baking sheet from the oven and carefully flip the chicken and vegetables to ensure even cooking.
⏱️ 20 min•🌡️ 400 - 6
Return the baking sheet to the oven and continue roasting for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are tender and lightly browned.
⏱️ 20 min•🌡️ 400 - 7
Remove from the oven, garnish with fresh chopped parsley, and serve immediately.
⏱️ 2 min