Daily Dish: One-Pan Lemon Herb Chicken with Roasted Veggies

Prep & Cook Time: 30 minutes
Servings: 2–3

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup baby potatoes, halved
• 1 cup carrots, sliced
• 1 cup zucchini, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 lemon (juice and zest)
• Salt & pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven: 400°F (200°C).
2. Prep veggies & chicken: In a large bowl, toss potatoes, carrots, and zucchini with 1 tbsp olive oil, garlic, thyme, rosemary, salt, and pepper. Place on a baking sheet.
3. Add chicken: Rub chicken breasts with remaining olive oil, salt, pepper, and a little lemon zest. Place on the baking sheet with veggies.
4. Roast: Bake 20–25 minutes until chicken is cooked through and veggies are tender.
5. Serve: Drizzle with lemon juice and garnish with fresh parsley.

Quick Tip: Tossing the veggies halfway through roasting ensures they get perfectly caramelized.