One-Pan Baked Lemon Herb Chicken and Vegetables

Quick One-Pan Baked Lemon Herb Chicken and Vegetables

Byrecipesful
Spread the love

Here’s a recipe for an Easy One-Pan Baked Lemon Herb Chicken and Vegetables that’s perfect for a quick and nutritious dinner. This recipe is simple, requires minimal prep, and everything is cooked together in one pan.

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 lb baby potatoes, halved
  • 1 lb carrots, peeled and cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 lemon (juice and zest)
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Step-by-Step Instructions for making the One-Pan Baked Lemon Herb Chicken and Vegetables :

Step 1: Preheat the Oven

  • Preheat your oven to 400°F (200°C).
  • Line a large baking sheet with parchment paper or lightly grease it with olive oil.

Step 2: Prepare the Vegetables

  • Halve 1 lb of baby potatoes and peel and cut 1 lb of carrots into 1-inch pieces.
  • Cut 1 red onion into wedges.
  • Place the potatoes, carrots, and onion on the prepared baking sheet.

Step 3: Season the Vegetables

  • Drizzle the vegetables with 1 tbsp olive oil.
  • Season with 1 tsp garlic powder, 1 tsp dried oregano, salt, and pepper.
  • Toss the vegetables to coat them evenly and push them to the sides of the baking sheet to make room for the chicken.

Step 4: Prepare the Chicken

  • Season the 4 boneless, skinless chicken breasts with salt, pepper, and 1 tsp garlic powder, 1 tsp dried oregano, and 1 tsp dried thyme.
  • Squeeze the juice of 1 lemon over the chicken and sprinkle with the lemon zest.

Step 5: Add the Chicken to the Pan

  • Place the seasoned chicken breasts in the center of the baking sheet between the vegetables.
  • Drizzle the chicken with the remaining 1 tbsp of olive oil for added moisture during baking.

Step 6: Bake the Chicken and Vegetables

  • Transfer the baking sheet to the preheated oven and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
  • For extra color, you can broil the dish for an additional 2-3 minutes at the end of cooking, but watch carefully to avoid burning.

Step 7: Garnish and Serve

  • Once cooked, remove the pan from the oven and let it rest for a few minutes.
  • Garnish with fresh parsley and serve with extra lemon wedges if desired.

Nutritional Benefits:

  • Chicken breasts provide lean protein.
  • Baby potatoes and carrots offer fiber, vitamins, and minerals.
  • The dish is rich in antioxidants from the vegetables and lemon.

Step 8: Enjoy!

  • This One-Pan Baked Lemon Herb Chicken and Vegetables is a complete meal in itself—simple, healthy, and flavorful! Perfect for an easy weeknight dinner with minimal cleanup.

Enjoy your delicious and wholesome dinner!

 

Similar Posts