One-Pan Lemon Garlic Chicken with Roasted Vegetables
Ready in 30 min. Dinner recipe. A complete, healthy dinner ready in 30 minutes with minimal cleanup. Get step-by-step instructions, nutrition info, and tip
Instructions
Step 1
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Step 2
In a small bowl, whisk together 2 tbsp olive oil, lemon juice, lemon zest, minced garlic, oregano, ½ tsp salt, and ¼ tsp black pepper to make the marinade.
Step 3
Place chicken breasts on the prepared baking sheet. Brush both sides with half of the marinade, reserving the rest for the vegetables.
Step 4
In a large bowl, toss halved baby potatoes, broccoli florets, and cherry tomatoes with the remaining marinade and 1 tbsp olive oil until evenly coated.
Step 5
Arrange the vegetables around the chicken on the baking sheet in a single layer, ensuring they are not overcrowded to allow for even roasting.
Step 6
Bake in the preheated oven for 18-20 minutes, or until chicken is cooked through (internal temperature of 165°F or 74°C) and vegetables are tender and slightly browned. If potatoes need more time, remove chicken and continue roasting vegetables for 5 more minutes.
Step 7
Remove from oven and let chicken rest for 2-3 minutes. Garnish with chopped fresh parsley before serving.
Step 8
Serve immediately, optionally with a squeeze of fresh lemon juice or a side of crusty bread.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
