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Sheet pan chicken with roasted vegetables, a delicious and easy Summer recipes meal.

Lemon Herb Roasted Chicken and Vegetables

A simple and flavorful roasted chicken dish with seasonal vegetables, perfect for a weeknight meal or a summer gathering.
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Temps de préparation 20 minutes
Temps de cuisson 45 minutes
Temps total 1 heure 5 minutes
Portions: 4 people
Type de plat: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingrédients
  

For the Chicken and Vegetables
  • 1.5 kg Whole chicken Cut into 8 pieces
  • 500 g Potatoes Cut into 1-inch cubes
  • 2 medium Zucchinis Cut into 1-inch pieces
  • 1 large Red onion Cut into wedges
  • 2 cups Broccoli florets
For the Marinade
  • 1/4 cup Olive oil
  • 2 tablespoons Lemon juice
  • 2 cloves Garlic Minced
  • 1 tablespoon Dried oregano
  • 1 teaspoon Dried thyme
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper

Equipment

  • Large baking sheet
  • Large bowl
  • Knife
  • Cutting board

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper to make the marinade.
  3. Add the chicken pieces and all the prepared vegetables to the bowl with the marinade. Toss to coat everything evenly.
  4. Arrange the marinated chicken and vegetables in a single layer on the prepared baking sheet.
  5. Roast for 40-50 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
  6. Serve hot.

Nutrition

Calories: 550kcalCarbohydrates: 30gProtéines: 45gFat: 30g

Notes

You can substitute other seasonal vegetables like bell peppers, asparagus, or cherry tomatoes. Adjust roasting time as needed based on the size of your chicken pieces and vegetables.

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