One-Pan Lemon Garlic Chicken with Veggies
Ingredients (Serves 4)
- 4 chicken thighs (bone-in or boneless) or chicken breasts
- 2 cups baby potatoes, halved
- 2 cups carrots, cut into sticks
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano (or Italian seasoning)
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 lemon (zested and juiced)
- Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 400°F (200°C). Place potatoes, carrots, and broccoli on a large baking sheet. Drizzle with 1–2 tablespoons olive oil, season with salt, pepper, and half the garlic, then toss to coat evenly. Rub the chicken with the remaining olive oil, garlic, paprika, oregano, salt, pepper, and lemon zest. Place the chicken on the baking sheet alongside the veggies in a single layer for even cooking. Roast in the oven for 35–40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender. Squeeze fresh lemon juice over the chicken and veggies, then sprinkle with chopped parsley before serving.