Description
A simple and nutritious dinner featuring tender chicken and fresh vegetables, all roasted together on one pan.
Ingredients
Scale
- 2 pieces Boneless, skinless chicken breasts
- 1/4 cup Fresh lemon juice
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 tablespoon Fresh thyme, chopped
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 pound Baby potatoes, halved
- 2 medium Carrots, sliced into sticks
- 1 pound Green beans (or asparagus)
- 2 tablespoons Olive oil (for tossing veggies)
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Dried oregano
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, mix lemon juice, olive oil, minced garlic, thyme, rosemary, salt, and pepper.
- Place the chicken breasts in a large baking dish and pour the lemon herb mixture over them, ensuring they are well coated.
- Cut the baby potatoes in half and add them to the baking dish around the chicken.
- Toss carrot sticks and green beans in olive oil, salt, pepper, and oregano before adding them to the baking dish.
- Spread everything out evenly on the pan.
- Bake in the oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let it rest for a few minutes before serving.
Notes
For a crispier chicken, broil it for the last 3-5 minutes of cooking time. You can also substitute or add other vegetables based on what you have.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 90mg
Keywords: chicken, sheet-pan, dinner, healthy, easy