Description
One Pan Lemon Garlic Chicken and Veggies is a simple, flavorful, and healthy meal featuring tender chicken breasts and colorful vegetables roasted to perfection with a zesty lemon garlic marinade. Perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
– 1.5 lbs Boneless, Skinless Chicken Thighs
– 1 lb Baby Potatoes
– 1 Large Head of Broccoli
– 1/4 cup Extra Virgin Olive Oil
– 1/4 cup Fresh Lemon Juice
– 6 to 8 Cloves Garlic, Minced
– 1 teaspoon Dried Oregano
– 1 teaspoon Dried Thyme
– 1/2 teaspoon Red Pepper Flakes (optional)
– 1 teaspoon Salt
– 1/2 teaspoon Black Pepper
– 1 Lemon, Sliced into Rounds
– 2 tablespoons Fresh Parsley, Chopped
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together olive oil, minced garlic, oregano, paprika, salt, and pepper.
- Place chicken breasts and vegetables on a large baking sheet. Drizzle with the marinade and toss to coat.
- Arrange lemon slices on top.
- Roast for 20-25 minutes, or until chicken is cooked through and vegetables are tender.
- Garnish with fresh parsley if desired and serve immediately.
Notes
- For even cooking, ensure chicken breasts are of similar thickness.
- Customize with other vegetables like carrots, asparagus, or cherry tomatoes.
- Serve with quinoa, rice, or crusty bread to soak up the juices.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken breast with vegetables
- Calories: 280
- Sugar: 4g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg