Chicken with Lemon-Herb Roasted Vegetables

Tender chicken breast roasted alongside baby potatoes, carrots, and broccoli, all seasoned with bright lemon and savory herbs for a complete, nutritious meal.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.45/serving

Dietary

• Nut-Free
• Egg-Free
• Gluten-Free
• Dairy-Free
• High-Protein

Tags

• roast
• bake
• quick
• healthy
• fresh
• savory

Ingredients

• 1 pound chicken breast (boneless, skinless)
• 1 pound baby potatoes (halved)
• 2 carrots (medium, peeled and cut into 1-inch pieces)
• 3 cup broccoli florets
• 2 tablespoon olive oil
• 1 lemon (half sliced, half juiced)
• 1 teaspoon dried oregano
• 0.5 teaspoon dried thyme
• 0.5 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the chicken breast, baby potatoes, carrots, and broccoli florets. Drizzle with 2 tablespoons of olive oil. Add the lemon juice, dried oregano, dried thyme, garlic powder, salt, and black pepper. Toss well to ensure everything is evenly coated.
3. Spread the chicken and vegetables in a single layer on the prepared baking sheet. Arrange lemon slices among the ingredients.
4. Roast for 15-20 minutes, or until the chicken is cooked through (internal temperature 165°F) and the vegetables are tender-crisp. If needed, broil for the last 2-3 minutes for extra crispiness.

Notes

Ensure vegetables are cut into similar-sized pieces for even cooking. For extra flavor, you can add a pinch of red pepper flakes with the herbs.

Nutrition (per serving)

• Calories: 410
• Protein: 37.5 g
• Carbohydrates: 38.2 g
• Fat: 13.5 g
• Fiber: 6.5 g
• Sodium: 720 mg
• Saturated Fat: 2.2 g
• Sugar: 5.1 g
• Cholesterol: 95 mg