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One-Pan Lemon Herb Chicken and Veggies

A healthy, flavorful one-pan meal featuring tender chicken, roasted potatoes, and fresh broccoli seasoned with lemon and herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1.5 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 lb baby potatoes halved
  • 2 cups broccoli florets
  • 1 large lemon thinly sliced
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp fresh parsley chopped

Equipment

  • Large rimmed baking sheet
  • Large mixing bowl

Method
 

Cooking Steps
  1. Preheat your oven to 400°F (200°C).
  2. Whisk together olive oil, minced garlic, oregano, thyme, salt, and pepper in a large bowl.
  3. Toss chicken pieces in the herb mixture until thoroughly coated.
  4. Add halved potatoes to the bowl and coat evenly with the residual mixture.
  5. Spread chicken and potatoes in a single layer on a large rimmed baking sheet.
  6. Roast for 15 minutes.
  7. Remove pan, add broccoli florets, and stir to coat in pan juices.
  8. Arrange lemon slices over the chicken and vegetables.
  9. Roast for an additional 12–15 minutes until broccoli is tender-crisp and chicken is cooked through.
  10. Sprinkle with fresh parsley and let rest for 5 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Not recommended for freezing.