A simple, flavorful, and incredibly easy one-pan dish featuring juicy chicken and tender vegetables, all roasted together with bright lemon and fragrant herbs. Perfect for a hassle-free weeknight meal.
Cooking Made Easy: Simple Dinner Ideas
A simple, flavorful, and incredibly easy one-pan dish featuring juicy chicken and tender vegetables, all roasted together with bright lemon and fragrant herbs. Perfect for a hassle-free weeknight meal.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 2 cups broccoli florets
- 1 cup cherry tomatoes halved
- 1 medium red onion chopped
- 2 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.25 tsp garlic powder
- 1 lemon juiced and zested
- fresh parsley for garnish optional
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine chicken pieces, broccoli, cherry tomatoes, and red onion. Add olive oil, dried oregano, dried thyme, garlic powder, lemon juice, lemon zest, salt, and black pepper. Toss well to coat everything evenly.
- Spread the mixture in a single layer on the prepared baking sheet, ensuring ingredients are not overcrowded to promote even cooking.
- Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender-crisp. If desired, you can broil for 2-3 minutes at the very end to achieve a nice golden-brown finish.
- Garnish with fresh parsley, if using, and serve immediately as a complete and satisfying meal.
Notes
Feel free to use your favorite quick-cooking vegetables like bell peppers, zucchini, or asparagus. For extra crispiness, broil for the last 2-3 minutes. Serve with a side of quinoa or rice if desired.
