One-Pan Lemon Herb Chicken and Vegetables

 

One-Pan Lemon Herb Chicken and Vegetables

This one-pan lemon herb chicken and vegetables recipe is perfect for a hassle-free dinner. It's healthy, flavorful, and easy to clean up.

Ingredients:

• 4 boneless, skinless chicken thighs
• 2 cups baby potatoes, halved
• 1 cup baby carrots
• 1 cup green beans, trimmed
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
3. Place the chicken thighs, baby potatoes, baby carrots, and green beans on a baking sheet.
4. Drizzle the olive oil mixture over the chicken and vegetables. Toss to coat evenly.
5. Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Garnish with fresh parsley and serve immediately.