Description
Lemon Herb Roasted Chicken and Veggies delivers pure weeknight dinner magic straight from your kitchen to the table. Grab your favorite sheet pan, toss chicken, potatoes, and seasonal vegetables with zesty herbs, then roast for a quick, delicious meal that makes cleanup a breeze.
Ingredients
Scale
Protein:
- 1.5 lbs boneless, skinless chicken thighs
Vegetables:
- 2 cups broccoli florets
- 1 cup chopped carrots
- 1 bell pepper, sliced
- 1 red onion, cut into wedges
Seasonings and Oils:
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- Salt
- Black pepper
- 1 lemon, thinly sliced
- Fresh parsley, chopped
Instructions
- Warm up your oven to a sizzling 400°F (200°C), preparing for a delicious one-pan adventure.
- Gather your chicken thighs, broccoli, carrots, bell pepper, and red onion into a spacious mixing bowl.
- Splash 2 tablespoons of olive oil over the ingredients, creating a glistening coating.
- Sprinkle the herbs and seasonings – 1 tablespoon dried oregano, 1 teaspoon dried thyme, ½ teaspoon garlic powder, plus salt and pepper – across your ingredients.
- Toss everything with your hands, ensuring each piece gets an even, flavor-packed embrace of seasoning.
- Transfer the herbed mixture onto a large baking sheet, spreading ingredients into a single, flat layer to help them roast perfectly.
- Decoratively place thin lemon slices across the top of your chicken and vegetables, which will infuse a bright, citrusy essence.
- Slide the baking sheet into the preheated oven and roast for 25-30 minutes, watching for golden chicken and tender-crisp vegetables.
- Pull out your masterpiece and let it rest for a few moments before serving.
- Optionally, shower the dish with fresh chopped parsley for a vibrant finish.
Notes
- Choose bone-in chicken thighs for more flavor and juicier meat that stays tender during roasting.
- Cut vegetables into similar-sized pieces to ensure they cook evenly and don’t burn or become mushy.
- For a low-carb version, swap root vegetables with zucchini, cauliflower, or Brussels sprouts to reduce overall carbohydrates.
- Swap fresh herbs with dried if needed, but use about one-third the amount since dried herbs are more concentrated in flavor.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 4 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 95 mg