Description
A simple, healthy, and delicious one-pan meal featuring tender chicken and roasted root vegetables seasoned with lemon and herbs. Perfect for a busy weeknight dinner with minimal cleanup.
Ingredients
1.5 lbs boneless, skinless chicken thighs or breasts
2 cups chopped root vegetables (carrots, potatoes, sweet potatoes, parsnips)
1 red onion, cut into wedges
2 tbsp olive oil
1 lemon, thinly sliced
2 cloves garlic, minced
1 tsp dried Italian herbs (or a mix of rosemary, thyme, oregano)
Salt and freshly ground black pepper to taste
Fresh parsley, chopped (for garnish, optional)
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a large bowl, combine the chopped root vegetables and red onion. Drizzle with 1 tablespoon of olive oil, minced garlic, half of the Italian herbs, salt, and pepper. Toss to coat evenly.
Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet.
Pat the chicken thighs or breasts dry with paper towels. In the same bowl (no need to wash), toss the chicken with the remaining 1 tablespoon of olive oil, the rest of the Italian herbs, salt, and pepper.
Arrange the chicken on the other side of the baking sheet, ensuring it’s not overcrowded. Place lemon slices over and around the chicken and vegetables.
Bake for 25-35 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender and slightly caramelized. Cooking time may vary depending on the thickness of the chicken and vegetables.
Remove from the oven. Let rest for a few minutes before serving. Garnish with fresh parsley if desired.
- Prep Time: 15
- Cook Time: 30