Description
One-Pan Lemon Herb Chicken with Carrots & Potatoes is an easy yet gourmet dish that brings together succulent chicken, vibrant carrots, and perfectly roasted potatoes. Infused with zesty lemon and aromatic herbs, this meal transforms simple ingredients into a delightful culinary experience. Ideal for busy weeknights or special occasions, it requires minimal cleanup while delivering maximum flavor. Enjoy the harmonious blend of textures and tastes that will leave everyone at your table asking for seconds!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 4 medium carrots, chopped
- 1 lb Yukon gold potatoes, halved
- 3 tbsp olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 tsp dried thyme
- 2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and chop the carrots and halve the potatoes.
- In a bowl, mix olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper. Coat the chicken breasts in this mixture.
- In a large baking dish or sheet pan, arrange chicken in the center and scatter carrots and potatoes around them.
- Roast in the oven for 35-40 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender.
- Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg