Herbed Chicken and Vegetables
Experience the perfect harmony of flavor and nutrition with this Herbed Chicken and Vegetables recipe! Tender, juicy chicken breasts are marinated in a zesty blend of olive oil, fresh lemon juice, garlic, and fragrant herbs like oregano and thyme, then oven-roasted alongside vibrant carrots, baby potatoes, and broccoli. This all-in-one sheet pan meal is a breeze to prepare, with just 20 minutes of prep time and a hands-off roast in the oven for golden, caramelized perfection. Topped with a sprinkle of fresh parsley, this dish is as visually stunning as it is delicious. Ideal for busy weeknights or meal prepping, this wholesome, gluten-free dinner is full of wholesome ingredients and bold flavors. Enjoy a simple yet satisfying meal that’s sure to become a go-to family favorite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 pieces garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
- 2 cups carrots, peeled and sliced
- 2 cups baby potatoes, halved
- 2 cups broccoli florets
- 1.5 teaspoons salt
- 1 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Place the chicken breasts in a large bowl and pour half of the herbed olive oil mixture over the chicken. Toss to coat evenly. Set aside.
In another large bowl, combine the carrots, baby potatoes, and broccoli. Drizzle with the remaining olive oil mixture and toss until the vegetables are well-coated.
Arrange the vegetables in a single layer on the prepared baking sheet, leaving space for the chicken pieces.
Place the chicken breasts among the vegetables on the baking sheet.
Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
Remove the baking sheet from the oven and sprinkle the chopped parsley over the chicken and vegetables.
Serve warm and enjoy!
Nutrition Facts
Calories |
2121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 4414 mg | 192% | |
| Total Carbohydrate | 138.9 g | 51% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 25.7 g | ||
| Protein | 234.6 g | 469% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3488 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
