Weeknight dinners should be delicious, nutritious, and easy on the person doing the dishes. This one-pan lemon herb chicken is my family’s current favorite—it’s juicy, packed with flavor, and the vegetables cook right alongside the protein.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 lb baby potatoes, halved
• 2 cups broccoli florets
• 1 large bell pepper, sliced
• 1 lemon, sliced
• 4 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
• 1 tbsp fresh thyme, chopped (or 1 tsp dried)
• Salt and pepper to taste

Instructions:

1. Preheat & Prep: Preheat your oven to 400°F (200°C). In a small bowl, mix the olive oil, minced garlic, rosemary, thyme, salt, and pepper.
2. Season the Chicken: Place the chicken breasts in the center of a large sheet pan. Brush half of the herb-oil mixture over them, ensuring they’re fully coated.
3. Add Vegetables: Toss the potatoes, broccoli, and bell pepper in the remaining herb-oil mixture. Arrange them around the chicken on the sheet pan. Place lemon slices on top of the chicken.
4. Roast: Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and slightly caramelized.
5. Serve: For an extra burst of flavor, squeeze the roasted lemon slices over the dish before serving. Pair with a simple green salad or crusty bread.

Pro Tip: Let the chicken rest for 5 minutes after taking it out of the oven. This allows the juices to redistribute, ensuring every bite is moist and tender.

This recipe is incredibly versatile—swap the vegetables for asparagus, carrots, or zucchini based on what’s in season. Enjoy a wholesome meal without the pile of pots and pans!