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–+ servings
Lemon Herb Chicken with Fresh Vegetables

Lemon Herb Chicken with Fresh Vegetables: Simple & Delicious

Discover a quick and flavorful Lemon Herb Chicken with Fresh Vegetables that's perfect for busy nights.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts Cut into 1 ½ inch pieces
  • 2 tablespoons Dried Parsley Can substitute with fresh parsley
  • 1 tablespoon Italian Seasoning Can be replaced with equal parts oregano, basil, and rosemary
  • 3 cloves Minced Garlic Fresh garlic can be used
For the Vegetables
  • 1 teaspoon Onion Powder Can swap with fresh onions
  • 1 teaspoon Paprika Smoked paprika can be used
  • 1 teaspoon Seasoned Salt Regular salt works as well
  • 1 teaspoon Black Pepper Freshly cracked is better
  • 2 lemons Lemons Zested and juiced
  • 3 tablespoons Olive Oil Avocado oil can be used as a substitute
For the Roasted Veggies
  • 2 cups Baby Carrots Cut in halves
  • 2 cups Baby Golden Potatoes Any waxy potato can be used
  • 2 cups Broccoli Florets Green beans or asparagus are alternatives

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Large Bowl

Method
 

Step-by-Step Instructions
  1. Prep Chicken: Dry the chicken breasts and cut them into 1 ½ inch pieces. Combine with olive oil, minced garlic, lemon zest, lemon juice, dried parsley, Italian seasoning, onion powder, paprika, seasoned salt, and black pepper. Marinate for at least 30 minutes.
  2. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. Prepare Vegetables: Toss baby carrots and diced baby golden potatoes with olive oil and half the seasoning mix. Spread on prepared baking sheet and roast for 20 minutes.
  4. Add Broccoli: Stir the roasted vegetables and add broccoli florets, drizzling them with more olive oil and minced garlic. Roast together.
  5. Combine Chicken and Veggies: Spread marinated chicken across the pan and roast for an additional 15-20 minutes until chicken reaches internal temperature of 165°F (74°C).
  6. Finish: Broil for 1-2 minutes for extra color, then serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 5000IUVitamin C: 80mgCalcium: 40mgIron: 2mg

Notes

Ensure even spacing of chicken pieces and opt for fresh ingredients to enhance flavor. Marinate overnight for richer taste.

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