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One-Pan Lemon Herb Roasted Chicken and Vegetables

A delicious one-pan healthy dinner featuring roasted chicken thighs with broccoli, carrots, red onion, and lemon.
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A simple and healthy weeknight dinner with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 lb broccoli florets
  • 1 lb baby carrots
  • 1 red onion, cut into wedges
  • 3 tbsp olive oil
  • 1 lemon, juiced
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the broccoli florets, baby carrots, and red onion wedges with 2 tablespoons of olive oil, lemon juice, oregano, thyme, garlic powder, salt, and pepper.
  3. Arrange the vegetables in a single layer on a large baking sheet.
  4. Pat the chicken thighs dry and place them on top of the vegetables. Drizzle the remaining 1 tablespoon of olive oil over the chicken and season with salt and pepper.
  5. Roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.
  6. Serve immediately.

Notes

  • For extra flavor, add a pinch of red pepper flakes to the vegetable mixture.
  • You can substitute other vegetables like bell peppers, zucchini, or sweet potatoes.
  • Ensure chicken is cooked to an internal temperature of 165°F (74°C).

Nutrition

Keywords: one pan dinner, roasted chicken, roasted vegetables, healthy dinner, easy weeknight meal, minimal cleanup, lemon herb chicken

Find it online: https://www.meltitclean.com/one-pan-healthy-dinner-ideas-minimal-cleanup/