Description
A vibrant and comforting weeknight meal featuring lemon herb marinated chicken and roasted vegetables.
Ingredients
Scale
- 1 lb chicken breast (boneless and skinless, cut into 1 ½ inch pieces)
- 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, divided
- 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
- Pat the chicken breasts dry with a paper towel, then cut into 1 ½-inch chunks and transfer to a large mixing bowl.
- Mix together parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper in a small bowl.
- Add half of this blend to the chicken, along with 2 tablespoons of olive oil, minced garlic, lemon zest, and lemon juice.
- Stir everything well to coat the chicken evenly. Cover the bowl and refrigerate for 30 minutes to marinate.
- Preheat your oven to 425°F and line a large baking sheet with parchment paper for easier cleanup.
- Slice the baby carrots in half lengthwise and cut the baby Yukon gold potatoes in half (or quarters if they’re large).
- Add the carrots and potatoes to the baking sheet along with 2 more tablespoons of olive oil and most of the remaining seasoning mix (save about 1 teaspoon). Toss until the vegetables are well coated, then roast in the oven for 20 minutes.
- Chop the broccoli into bite-sized florets while that’s baking.
- Remove the baking sheet from the oven after 20 minutes. Give the carrots and potatoes a quick stir and move them to one side of the pan. On the other side, add the broccoli and a bit more minced garlic.
- Drizzle with the last tablespoon of olive oil and sprinkle with the remaining seasoning. Toss to coat and mix the broccoli in with the other vegetables if desired.
- Take the marinated chicken out of the fridge and discard any excess marinade. Spread the chicken pieces across the pan, making sure they aren’t overlapping.
- Return the pan to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender. For extra color and slight charring, switch the oven to broil on high for the last 1-2 minutes, keeping a close eye to prevent burning.
- Remove from the oven and serve hot. Enjoy!
Notes
For deeper flavor, marinate chicken the night before and watch carefully when broiling to avoid burning.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg