December can be a busy month, and easy, nourishing meals make all the difference. This One-Pan Lemon Garlic Chicken & Veggies recipe is simple to prepare, balanced, and packed with fresh flavor. Everything cooks together on a single baking sheet, which means minimal cleanup and a delicious meal with very little effort. šš½ļø
š Ingredients
Chicken & Marinade:
- 2ā3 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Juice of 1 lemon
- 1 tsp dried Italian seasoning (or a mix of thyme/oregano)
- Salt and pepper to taste
Vegetables (choose any winter veggies):
- 2 cups baby carrots
- 1ā2 cups green beans
- 1ā2 cups diced potatoes (Yukon, red, or sweet potatoes)
- 1 tbsp olive oil
- Salt and pepper to taste
š½ļø Instructions
- Preheat the oven to 400°F.
- Mix the marinade: In a small bowl, combine olive oil, minced garlic, lemon juice, Italian seasoning, salt, and pepper.
- Prepare the chicken: Place chicken breasts on a baking sheet and brush or pour half of the marinade over them.⢠Add the vegetables: Arrange carrots, green beans, and potatoes around the chicken. Drizzle with the remaining olive oil and season with salt and pepper.
- Bake: 25ā30 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Optional: Broil for 2ā3 minutes at the end for a golden finish. āØ
š” Tips
- Swap the veggies for broccoli, zucchini, or Brussels sprouts if you prefer. š„¦š«
- Use chicken thighs instead of breasts for a juicier option. š
- Prep ahead by marinating the chicken in the morning for extra flavor. ā°
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