Looking for a delicious and easy dinner that’s packed with flavor and good for you? This Lemon Herb Roasted Chicken and Veggies is a winner! It’s a one-pan meal that makes cleanup a breeze and brings a burst of fresh taste to your table. Perfect for a busy weeknight or a relaxed weekend meal.
Health Benefits
This dish is a fantastic source of lean protein from the chicken, which is essential for building and repairing muscles. The colorful vegetables provide a variety of vitamins, minerals, and fiber. For example, bell peppers are rich in Vitamin C, broccoli offers Vitamin K and fiber, and potatoes give you energy-boosting carbohydrates and potassium. Using olive oil adds healthy monounsaturated fats, which are good for your heart. The fresh herbs like rosemary and thyme not only add amazing flavor but also contain antioxidants.
Ingredients Needed
- 4 boneless, skinless chicken breasts
- 1 pound baby potatoes, halved
- 1 large broccoli crown, cut into florets
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into wedges
- 4 tablespoons olive oil
- 2 lemons (1 juiced, 1 sliced)
- 4 cloves garlic, minced
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- Salt, to taste
- Black pepper, to taste
Step By Step Making
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on a large baking sheet. Roast for 15 minutes.
- While the potatoes are roasting, prepare the chicken and remaining vegetables. In the same large bowl (no need to wash), add the chicken breasts, broccoli florets, bell pepper chunks, red onion wedges, the remaining 3 tablespoons of olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper. Toss everything well to coat.
- After the potatoes have roasted for 15 minutes, remove the baking sheet from the oven. Add the seasoned chicken and vegetables to the baking sheet, arranging them in a single layer among the potatoes. Place the lemon slices on top of the chicken.
- Return the baking sheet to the oven and roast for another 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the vegetables are tender and slightly browned.
- Let it rest for a few minutes before serving.
Nutritional Value
This Zesty Lemon Herb Roasted Chicken and Veggies recipe provides approximately 450 calories, 40 grams of protein, and 35 grams of carbohydrates per serving. These values can vary slightly based on the exact size of the chicken breasts and vegetables used.