One Pan Baked Chicken and Vegetables
from kristineskitchenblog.comThis One Pan Baked Chicken and Vegetables is an easy 30 minute dinner recipe. The chicken is seasoned with lemon and rosemary, and the whole meal cooks on one sheet pan for easy clean up!
Servings: 4 servings
Calories: 448kcal
Ingredients
For the Vegetables:
- 1 pound broccoli florets
- 1 pound small potatoes
- 2 tablespoons olive oil
- salt and pepper
For the Chicken:
- 20 ounces boneless skinless chicken breasts (I used 3 breasts that were 7-8 ounces each)
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon pepper
- lemon slices for garnish optional
Instructions
- Preheat oven to 450 degrees F. Spray a rimmed baking sheet (I use this one) with cooking spray.
Prepare the Vegetables:
- Place the broccoli florets on one side of the baking sheet and the potatoes on the other side. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat.
Prepare the Chicken:
- Place the chicken breasts down the center of the baking sheet.
- In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, honey, rosemary, salt and pepper. Pour over chicken.
- Lay a few lemon slices on the pan for garnish, if desired.
- Bake for about 20 minutes, until chicken is cooked through. Chicken should register at least 165 degrees F on an instant-read thermometer. Exact chicken cook time will depend on the size and thickness of your chicken breasts.
Nutrition
Serving: 1/4 recipe | Calories: 448kcal | Carbohydrates: 35g | Protein: 38g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 104mg | Sodium: 410mg | Fiber: 5g | Sugar: 8g
