Easy One-Pan Lemon Herb Chicken & Veggies: 1 Amazing Dinner
A simple and healthy one-pan dinner featuring lemon and herb marinated chicken with roasted vegetables. Perfect for busy weeknights and easy cleanup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 lb broccoli florets
- 1 lb baby carrots
- 1 red onion, cut into wedges
- 1 lemon, half juiced, half sliced
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the chicken, broccoli, carrots, and red onion with olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper.
- Arrange the chicken and vegetables in a single layer on a large baking sheet.
- Place lemon slices over the chicken.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Serve immediately.
Notes
- For extra flavor, add fresh herbs like rosemary or parsley before serving.
- You can substitute other vegetables like bell peppers, zucchini, or sweet potatoes.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: Approximately 10g
- Sodium: Approximately 300mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 20g
- Trans Fat: 0g
- Carbohydrates: Approximately 25g
- Fiber: Approximately 7g
- Protein: Approximately 30g
- Cholesterol: Approximately 100mg