Description
A comforting one-pan meal featuring tender chicken and colorful roasted vegetables, perfect for busy weeknights.
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
- 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 them into 1 ½-inch chunks. Transfer them to a large mixing bowl.
- In a small bowl, mix together dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper.
- Add half of this seasoning blend to the chicken, along with 2 tablespoons of olive oil, minced garlic, lemon zest, and juice from one lemon. 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.
- 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 well coated, then roast in the oven for 20 minutes.
- While that’s baking, chop the broccoli into bite-sized florets.
- After 20 minutes, remove the baking sheet from the oven. Stir the carrots and potatoes, moving them to one side of the pan. On the other side, add the broccoli and 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, ensuring 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. Switch to broil for the last 1-2 minutes for extra color.
- Remove from the oven and serve hot. Enjoy!
Notes
You can marinate the chicken a day in advance for deeper flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg