Easy Weeknight Family Dinners
A simple, flavorful one-pan meal featuring tender chicken and roasted vegetables, seasoned with bright lemon and aromatic herbs. Perfect for a busy weeknight.
Ingredients
- 1.5 lb boneless skinless chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.25 tsp garlic powder
- 0.25 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 lemon zested and juiced
- 4 cups mixed vegetables such as broccoli florets
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, olive oil, oregano, thyme, garlic powder, paprika, salt, and pepper. Toss to coat evenly.
- Add the mixed vegetables to the bowl with the chicken. Squeeze lemon juice over everything and add lemon zest. Toss again until well combined.
- Spread the chicken and vegetables in a single layer on the prepared baking sheet.
- Roast for 25-30 minutes, or until chicken is cooked through (internal temperature of 165°F/74°C) and vegetables are tender-crisp. Stir halfway through for even cooking.
- Serve immediately, optionally garnished with fresh parsley or a squeeze of fresh lemon.
Notes
Use bone-in, skin-on chicken thighs for extra flavor, adjust herbs to your preference, or add a sprinkle of parmesan before serving. You can easily swap vegetables based on what you have on hand.