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One Pan Lemon Herb Chicken on sheet pan with fresh veggies on white marble overhead view

One Pan Lemon Herb Chicken


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  • Author: Aberdeen
  • Total Time: 1 hour 20 mins
  • Yield: 3-4 1x

Description

A one pan, low maintenance meal with juicy, flavorful chicken cooked with healthy springtime veggies.


Ingredients

Units Scale

For the Pan

  • 3-4 boneless, skinless chicken breasts
  • 1 pound red potatoes, diced into no larger than 1-inch pieces
  • 1 pound carrots, peeled (about 6-8 each)
  • 1 pound asparagus, woody ends removed (about 12 spears)
  • 2 cups cherry tomatoes
  • 1 lemon, thinly sliced
  • Fresh rosemary, parsley and ground black pepper for garnish
  • Extra olive oil for drizzling

For the Vinaigrette

  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 1 tsp lemon zest
  • 3 tablespoons white wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon salt
  • Pinch of ground black pepper
  • 1 teaspoon fresh rosemary, minced
  • 1 teaspoon Herbs de Provence (with Lavender if available)


Instructions

  1. Make the vinaigrette: In a medium mixing bowl, whisk together all ingredients until thoroughly combined.
  2. In a large ziploc bag or mixing bowl, marinate the chicken in the vinaigrette in the refridgerator for at least 30 minutes.
  3. Preheat the oven to 400˚F. Drain the chicken.
  4. Lightly oil or spray a baking sheet pan. Cover the pan with the potatoes and carrots. Lightly drizzle with olive oil and season with a large pinch of salt and pepper to taste. Place chicken breasts on top and bake for 30 minutes.
  5. Remove the pan from the oven and add the asparagus, tomatoes, and lemon slices.
  6. Return to the oven and bake for another 13-15 minutes, until chicken is cooked through to 165˚F and vegetables are tender.
  7. If desired, you can additionally broil at 500˚F for 2-3 minutes, until chicken is nice and golden.
  8. Garnish with fresh rosemary, parsley and ground black pepper. Serve immediately.
  • Prep Time: 30 mins
  • Cook Time: 50 mins
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