Easy One-Pan Healthy Lemon Herb Roasted Chicken and Veggies
A vibrant, one-pan meal featuring tender, golden-brown chicken thighs and caramelized vegetables roasted with fresh lemon and aromatic herbs. This simple recipe delivers maximum flavor with minimal cleanup, perfect for a healthy weeknight dinner.
Ingredients
Ingredients
- 4 count boneless, skinless chicken thighs about 1.5 lbs total, patted dry
- 1 lb baby potatoes halved
- 2 cups fresh broccoli florets
- 1 count lemon thinly sliced, plus 2 tbsp juice
- 4 cloves garlic minced
- 3 tbsp olive oil extra virgin
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave. Make-Ahead: You can chop the vegetables and mix the marinade up to 2 days in advance. Variations: Swap broccoli for asparagus or bell peppers. Use chicken breasts instead of thighs, but reduce cooking time to 20-25 minutes to avoid drying out. Serving Suggestion: This dish is delicious on its own or served over quinoa or rice.