One-Pan Lemon Herb Roasted Chicken and Veggies
A versatile weeknight meal featuring chicken and vibrant vegetables, roasted to perfection with zesty lemon.
Ingredients
Produce Powerhouse
- 2 medium Onions Sweet onions work best.
- 4 cloves Garlic Minced for best flavor.
- 2 medium Carrots Chopped into bite-sized pieces.
- 2 medium Bell Peppers Any color you prefer.
- 1 bunch Fresh Herbs Basil, parsley or rosemary work well.
Protein Parade
- 4 pieces Chicken Breasts Pat dry for crispiness.
- 1 can Black Beans Optional, for additional protein.
Pantry Staples
- 3 tablespoons Olive Oil For roasting.
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 tablespoon Sugar To balance acidity.
- 1 tablespoon Favorite Spices Cumin, paprika, or oregano.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Wash and chop your chosen vegetables into bite-sized pieces.
Seasoning
- Pat chicken breasts dry with paper towels. Toss chicken and vegetables with olive oil, salt, pepper, and your chosen herbs in a bowl.
Roasting
- Arrange chicken and vegetables in a single layer on a large baking sheet. Roast for 30-40 minutes until chicken is cooked through and vegetables are tender.
Finishing Touch
- Remove from oven and let rest for 5 minutes. Squeeze fresh lemon juice over the top before serving.
Serving
- Serve immediately and enjoy the burst of flavors.
Notes
Feel free to experiment with different proteins or vegetables and add spices to your liking.