Quick One-Pot Dinners
A simple, flavorful one-pot meal featuring tender chicken, roasted potatoes, and vibrant vegetables, seasoned with zesty lemon and aromatic herbs, perfect for a busy weeknight.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 1 lb baby potatoes halved or quartered
- 2 cups broccoli florets
- 1 large red bell pepper sliced
- 0.25 cup olive oil
- 2 cloves garlic minced
- 1 tbsp dried Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 lemon juiced and zested
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine chicken thighs, baby potatoes, broccoli florets, and red bell pepper.
- Add olive oil, minced garlic, Italian seasoning, salt, pepper, lemon juice, and lemon zest to the bowl. Toss until everything is well coated.
- 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 and vegetables are tender. Flip halfway through for even cooking.
- Garnish with fresh chopped parsley before serving.
Notes
Use any root vegetables like carrots or sweet potatoes. For extra crispiness, broil for the last 5 minutes. Serve with a sprinkle of fresh parsley for added color and flavor.