Description
A simple and flavorful meal-prep friendly dinner perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb broccoli florets
- 1 lb baby carrots
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1 lemon, half juiced, half sliced
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss broccoli florets, baby carrots, and red onion wedges with 2 tablespoons of olive oil, oregano, thyme, garlic powder, salt, and pepper.
- Spread the vegetables in a single layer on a large baking sheet.
- In the same bowl, toss the chicken thighs with the remaining 1 tablespoon of olive oil, lemon juice, salt, and pepper.
- Arrange the chicken thighs among the vegetables on the baking sheet.
- Place lemon slices over the chicken and vegetables.
- Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
- Serve hot.
Notes
- This recipe is great for meal prep. Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Feel free to substitute other vegetables like bell peppers, zucchini, or potatoes.
- For extra flavor, add a pinch of red pepper flakes.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Sheet Pan Dinner, Roasted Chicken, Weeknight Meal, Meal Prep, Healthy Dinner, Easy Recipe