Description
A simple and flavorful sheet pan dinner featuring tender chicken, roasted vegetables, and a zesty lemon-herb marinade. Minimal cleanup, maximum taste!
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 pound broccoli florets (from about 1 large head)
- 1 pound baby red potatoes, quartered
- 1 red onion, cut into 1-inch wedges
- 1 lemon, half juiced, half cut into wedges for serving
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Optional: Fresh parsley, chopped, for garnish
Instructions
- 1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- 2. In a large bowl, combine chicken pieces, broccoli florets, quartered baby red potatoes, and red onion wedges.
- 3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and pepper.
- 4. Pour the olive oil and herb mixture over the chicken and vegetables. Toss to coat evenly.
- 5. Spread the coated chicken and vegetables in a single layer on the prepared baking sheet.
- 6. Roast for 25-30 minutes, or until chicken is cooked through and vegetables are tender and slightly browned. Toss halfway through cooking.
- 7. Remove from oven. Squeeze fresh lemon wedges over the dish before serving. Garnish with fresh parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 450
- Sugar: Approx. 6g
- Sodium: Approx. 300mg (without added salt)
- Fat: Approx. 25g
- Carbohydrates: Approx. 30g
- Fiber: Approx. 7g
- Protein: Approx. 35g