One-Pan Lemon Herb Chicken
This easy one-pan lemon herb chicken is a flavorful and healthy dinner for two, featuring juicy chicken breasts, tender vegetables, and a zesty lemon garlic sauce, all baked to perfection!
Equipment
- Oven
- Mixing bowls
- Baking Sheet
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 1 lemon zested and juiced
- 1 tbsp fresh rosemary or 1 tsp dried
- 2 cloves garlic minced
- 2 tbsp butter
- 1 large potato sliced into thin rounds
- 1 cup baby carrots
- 1 tbsp olive oil
- salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix olive oil, lemon juice, garlic, and rosemary. Season with salt and pepper.
- Place the sliced potatoes and carrots in a single layer on a baking sheet. Drizzle half of the olive oil mixture over the veggies and toss to coat.
- Rub the remaining mixture over the chicken breasts and place them on top of the vegetables. Add lemon slices for extra flavor.
- Dot butter over the chicken and veggies, then bake for 30–35 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Garnish with lemon zest before serving. Enjoy!
Notes
For extra flavor, add a sprinkle of paprika or a drizzle of honey before baking. You can also swap chicken for salmon or turkey cutlets for variety.