Description
A comforting one-pan meal featuring juicy lemon herb chicken paired with crisp caramelized potatoes and vibrant vegetables, perfect for busy weeknights or family gatherings.
Ingredients
Scale
- 1 lb chicken breast (boneless and skinless, cut into 1½ inch pieces)
- 1 tablespoon dried parsley
- 2 teaspoons Italian seasoning
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon seasoned salt
- ¼ teaspoon black pepper
- 2 lemons (zested and juiced)
- 5 tablespoons olive oil, divided
- 1 cup baby carrots (cut in halves)
- 1½ cups baby golden potatoes (halved)
- 1 cup broccoli florets
- ½ tablespoon minced garlic (for broccoli)
Instructions
- Prep the chicken: Pat the chicken breasts dry and chop them into 1½-inch chunks, transferring them to a large mixing bowl.
- Combine the seasoning: In a small bowl, mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
- Marinate the chicken: Add half of the seasoning blend, 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice to the chicken, stir well, cover, and refrigerate for at least 30 minutes.
- Preheat and prepare the pan: Preheat the oven to 425°F. Line a baking sheet with parchment paper. Halve the carrots and potatoes and add them to the baking sheet with 2 tablespoons of olive oil and most of the remaining seasoning mix.
- Toss the vegetables to coat, then roast in the oven for 20 minutes.
- Chop the broccoli while the vegetables bake.
- Finish the vegetables: After 20 minutes, stir the potatoes and carrots, move them to one side, and add the broccoli with minced garlic and the last tablespoon of olive oil.
- Add the marinated chicken, spread it without overlapping.
- Roast for another 15-20 minutes until the chicken reaches 165°F and vegetables are tender.
- Serve hot and enjoy your delicious meal!
Notes
For best flavor, marinate the chicken overnight. Customize with your choice of seasonal vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg