Description
A simple and flavorful one-pan meal featuring tender 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, cut into wedges
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the potatoes and red onion with 1.5 tbsp of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet.
- Roast the potatoes and onions for 20 minutes.
- While the potatoes and onions are roasting, toss the chicken thighs and broccoli florets with the remaining 1.5 tbsp of olive oil, rosemary, thyme, garlic powder, salt, and pepper.
- Add the seasoned chicken and broccoli to the baking sheet with the partially roasted potatoes and onions. Arrange everything in a single layer.
- Return the baking sheet to the oven and roast for another 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly browned.
- Squeeze fresh lemon juice over the chicken and vegetables before serving.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the seasoning mix.
- Feel free to substitute other vegetables like carrots, bell peppers, or Brussels sprouts.
- Ensure chicken reaches an internal temperature of 165°F (74°C).
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg
Keywords: one-pan chicken, roasted vegetables, easy dinner, minimal cleanup, weeknight meal, lemon herb chicken