Description
A simple and quick one-pan meal featuring roasted chicken and mixed vegetables, perfect for busy weeknights.
Ingredients
Scale
- 4–6 Chicken Thighs or Breasts (bone-in or boneless)
- 3 medium Carrots, chopped into bite-sized pieces
- 2 cups Broccoli Florets, cut into bite-sized pieces
- 1 large Red Bell Pepper, chopped
- 3 tablespoons Olive Oil
- 3–4 Garlic Cloves, minced or whole
- 2 tablespoons Fresh Herbs (Rosemary, Thyme, or Parsley), chopped
- 1 teaspoon Salt, or to taste
- ½ teaspoon Black Pepper, or to taste
- 1 Lemon, juiced and zested
Instructions
- Preheat your oven to 425°F (220°C).
- Pat dry the chicken pieces to remove excess moisture.
- Chop carrots, broccoli, and red bell peppers into bite-sized pieces.
- In a large bowl, toss chicken and vegetables with olive oil, salt, pepper, garlic, and fresh herbs until well-coated.
- Spread chicken skin side up on a sheet pan, nestling the vegetables around them.
- Roast in the preheated oven for 25-30 minutes, or until chicken reaches 165°F (74°C) and vegetables are tender.
- Broil for an additional 3-5 minutes for extra browning, if desired.
- Remove from oven, squeeze lemon juice over the top, and sprinkle with more herbs.
Notes
Experiment with different seasonal vegetables or protein options. Marinate the chicken for deeper flavors, and consider adding crushed red pepper flakes for heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg