Description
A simple and flavorful one-pan meal featuring chicken and roasted vegetables, perfect for a weeknight dinner with minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- 1 lb broccoli florets
- 1 lb baby potatoes, halved
- 1 red onion, cut into wedges
- 3 tbsp olive oil
- 1 tsp dried rosemary
- 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 the broccoli florets, baby potatoes, and red onion wedges with olive oil, rosemary, thyme, garlic powder, salt, and pepper.
- Spread the vegetables in a single layer on a large baking sheet.
- Pat the chicken thighs dry and season them with salt and pepper. Place the chicken thighs among the vegetables on the baking sheet.
- Squeeze the juice of half a lemon over the chicken and vegetables. Arrange the lemon slices on top.
- Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
- Serve hot.
Notes
- For extra flavor, you can add other vegetables like bell peppers or carrots.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg
Keywords: one-pan dinner, minimal cleanup, roasted chicken, roasted vegetables, lemon herb chicken, easy weeknight meal