Description
A delightful one-pan meal featuring juicy chicken marinated in zesty lemon and fragrant herbs, alongside roasted golden potatoes, sweet carrots, and vibrant broccoli.
Ingredients
Scale
- 1 lb chicken breast, boneless and skinless
- 1 tablespoon dried parsley
- 2 teaspoons Italian seasoning
- 1 teaspoon minced garlic
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 2 lemons, zested and juiced
- 5 tablespoons olive oil
- 1 cup baby carrots, cut in halves
- 1–1/2 cups baby golden potatoes, halved
- 1 cup broccoli florets
- 1/2 tablespoon minced garlic (for broccoli)
Instructions
- Prep the chicken: Pat the chicken breasts dry and cut them into 1½-inch chunks.
- Mix the seasoning: In a small bowl, combine dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
- Marinate the chicken: Add half of the seasoning blend, olive oil, minced garlic, lemon zest, and half the lemon juice to the chicken and mix well.
- Preheat the oven: Set the temperature to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare the vegetables: Cut the baby carrots and potatoes, then toss them with olive oil and the remaining seasoning.
- Roast the veggies: Spread the carrots and potatoes on the baking sheet and roast for 20 minutes.
- Prepare the broccoli: Chop the broccoli and mix with remaining garlic.
- Add broccoli and chicken: After 20 minutes, stir the veggies, add broccoli and spread marinated chicken across the pan.
- Finish roasting: Cook for an additional 15-20 minutes until chicken is cooked through.
- Serve hot: Once done, let it rest briefly before serving.
Notes
For deeper flavors, marinate chicken overnight. This dish can also be adapted for air fryers.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg