Magic One-Pan Lemon Herb Chicken and Veggies
Magic One-Pan Lemon Herb Chicken and Veggies
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 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
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, 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.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper. Whisk well to create the herb marinade.
⏱️ 5 min
- 3
Add the chicken thighs, baby potatoes, and broccoli florets to the bowl with the marinade. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 5 min
- 4
Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. This helps everything cook evenly and get nicely browned.
⏱️ 5 min
- 5
Bake for 20 minutes. After 20 minutes, carefully flip the chicken and stir the vegetables to ensure even cooking and browning.
⏱️ 20 min•🌡️ 400
- 6
Return the baking sheet to the oven and continue baking for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and slightly crispy. The broccoli should be tender-crisp.
⏱️ 15 min•🌡️ 400
- 7
Remove from the oven. Garnish with fresh chopped parsley before serving. Serve hot and enjoy your 'magic' one-pan meal!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Magic One-Pan Lemon Herb Chicken and Veggies
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 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
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, 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.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper. Whisk well to create the herb marinade.
⏱️ 5 min - 3
Add the chicken thighs, baby potatoes, and broccoli florets to the bowl with the marinade. Toss everything together until the chicken and vegetables are evenly coated.
⏱️ 5 min - 4
Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan. This helps everything cook evenly and get nicely browned.
⏱️ 5 min - 5
Bake for 20 minutes. After 20 minutes, carefully flip the chicken and stir the vegetables to ensure even cooking and browning.
⏱️ 20 min•🌡️ 400 - 6
Return the baking sheet to the oven and continue baking for another 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender and slightly crispy. The broccoli should be tender-crisp.
⏱️ 15 min•🌡️ 400 - 7
Remove from the oven. Garnish with fresh chopped parsley before serving. Serve hot and enjoy your 'magic' one-pan meal!
⏱️ 5 min