Description
Sheet Pan Lemon Herb Chicken and Veggies is a simple and flavorful one-pan meal perfect for a quick weeknight dinner. Chicken and vegetables are tossed with olive oil, lemon, and herbs, then roasted until tender and golden.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 lb small potatoes, quartered
- 1 lb broccoli florets
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 1 lemon, juiced and zested
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine chicken, potatoes, broccoli, and red onion.
- Drizzle with olive oil, lemon juice, lemon zest, oregano, thyme, garlic powder, salt, and pepper. Toss to coat everything evenly.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Serve hot.
Notes
- For extra flavor, consider marinating the chicken and vegetables for 30 minutes before roasting.
- Feel free to substitute other vegetables like bell peppers, zucchini, or carrots.
- Adjust the amount of herbs and spices to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg