I’m going to share a fantastic recipe for Simple Lemon Herb Baked Chicken with Roasted Vegetables. This is a straightforward, flavorful meal that’s perfect for a busy weeknight when you want something delicious and healthy without a lot of fuss.
## Simple Lemon Herb Baked Chicken with Roasted Vegetables
This dish brings together tender, juicy chicken with colorful, roasted vegetables, all seasoned with bright lemon and savory herbs. It’s a complete meal in one pan, making cleanup a breeze.
### Health Benefits
Chicken breast is a lean protein source, which is excellent for building and repairing muscles. It also provides essential vitamins like niacin and B6, which are important for energy production and brain health. Roasting vegetables alongside the chicken allows them to retain many of their nutrients, offering fiber, vitamins, and minerals. For example, bell peppers are packed with Vitamin C, while broccoli provides Vitamin K and fiber. Together, this meal supports overall health, aids in weight management due to its high protein and fiber content, and contributes to a feeling of fullness.
### Ingredients Needed
* 4 boneless, skinless chicken breasts
* 1 pound small red potatoes, quartered
* 1 large red bell pepper, chopped
* 1 medium zucchini, chopped
* 1 red onion, cut into wedges
* 3 tablespoons olive oil, divided
* 1 teaspoon dried Italian seasoning
* 1 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1 lemon, half juiced, half sliced
### Step By Step Making
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the quartered red potatoes with 1 tablespoon of olive oil, Italian seasoning, garlic powder, salt, and pepper. Spread them in a single layer on one side of a large baking sheet.
3. Roast the potatoes for 15 minutes to give them a head start.
4. While the potatoes are roasting, place the chopped bell pepper, zucchini, and red onion in the same bowl. Add the remaining 2 tablespoons of olive oil, lemon juice, and a pinch more salt and pepper. Toss to coat the vegetables evenly.
5. After 15 minutes, remove the baking sheet from the oven. Add the seasoned vegetables to the other side of the baking sheet with the potatoes.
6. Pat the chicken breasts dry with paper towels. Place them in the center of the baking sheet, nestled between the potatoes and vegetables. Drizzle the chicken with a little extra olive oil and season with salt and pepper. You can also sprinkle them with a little more Italian seasoning if desired.
7. Return the baking sheet to the oven and bake for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the vegetables are tender and slightly caramelized.
8. Garnish with fresh lemon slices and serve immediately.
### Nutritional Value
A serving of this Simple Lemon Herb Baked Chicken with Roasted Vegetables contains approximately:
* Calories: 450-500 kcal (this can vary based on exact portion sizes and oil usage)
* Protein: 40-45 grams
* Carbohydrates: 25-30 grams