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Amazing 1-Pan Lemon Herb Chicken Recipe

One-Pan Lemon Herb Chicken & Veggies (Minimal Cleanup)
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Enjoy this zesty chicken and vegetable dinner baked on a single pan for maximum flavor and minimal cleanup. It is perfect for a convenient weeknight meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 lb small potatoes, quartered
  • 2 cups broccoli florets
  • 1 red bell pepper, chopped
  • 1 lemon, thinly sliced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper for the easiest cleanup.
  2. In a large bowl, toss the chicken pieces with half of the olive oil, half of the oregano, half of the thyme, half of the garlic powder, salt, and pepper.
  3. In the same bowl, add the potatoes, broccoli, and bell pepper. Drizzle with the remaining olive oil, oregano, thyme, and garlic powder. Season with salt and pepper. Toss everything until the vegetables are lightly coated.
  4. Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Distribute the lemon slices evenly over the top.
  5. Bake for 20 to 25 minutes, or until the chicken is cooked through and the vegetables are tender.
  6. Serve directly from the pan or transfer carefully to plates.

Notes

  • You can substitute chicken thighs for breasts if you prefer dark meat.
  • Use seasonal vegetables like carrots or asparagus instead of broccoli or pepper.
  • If your vegetables are cut unevenly, they may cook at different rates. Aim for uniform sizes.

Nutrition

Find it online: https://spoonsprout.com/one-pan-lemon-herb-chicken-veggies-cleanup/