Description
An easy, hearty one-pan dinner featuring juicy roasted chicken, golden baby potatoes, and tender caramelized broccoli seasoned with garlic, smoked paprika, oregano, and thyme, then finished with a bright lemon herb sauce.
Ingredients
For the Chicken and Vegetables
4 boneless, skinless chicken breasts (about 700 g)
1 1/2 lb (680 g) baby potatoes, halved
4 cups (350 g) broccoli florets
3 tbsp olive oil
3 garlic cloves, minced
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
For the Lemon Herb Sauce
2 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp honey
1 tsp Dijon mustard
1 tbsp fresh parsley, chopped
1/2 tsp dried oregano
1 garlic clove, minced
For Garnishing
2 tbsp fresh parsley, chopped
1 tsp fresh lemon zest
Lemon wedges for serving
Instructions
1. Preheat your oven to 425°F (220°C). Lightly grease a large rimmed baking sheet or roasting pan.
2. Place the halved baby potatoes on the baking sheet. Drizzle with 1 1/2 tablespoons olive oil and season with smoked paprika, dried oregano, thyme, onion powder, salt, and black pepper. Toss thoroughly until evenly coated.
3. Arrange the potatoes cut-side down in a single layer. Roast for 20 minutes to give them a head start and allow them to become golden and tender.
4. While the potatoes roast, pat the chicken breasts dry with paper towels. Rub them with 1 tablespoon olive oil, minced garlic, and a little of the seasoning mixture, making sure they are evenly coated.
5. Carefully remove the baking sheet from the oven. Arrange the seasoned chicken breasts among the potatoes and return the pan to the oven. Roast for another 15 minutes.
6. Toss the broccoli florets with the remaining 1/2 tablespoon olive oil and a small pinch of salt and black pepper. Add the broccoli to the pan around the chicken and potatoes.
7. Return the pan to the oven and roast for another 12–18 minutes, until the broccoli is lightly browned and tender and the thickest part of the chicken reaches 165°F (74°C).
8. While everything finishes roasting, whisk together the fresh lemon juice, olive oil, honey, Dijon mustard, fresh parsley, dried oregano, and minced garlic until smooth and well combined.
9. Remove the roasted chicken and vegetables from the oven. Drizzle the lemon herb sauce over the chicken, potatoes, and broccoli while everything is still hot.
10. Let the chicken rest for 5 minutes before slicing so the juices can redistribute and the chicken stays tender.
11. Sprinkle the entire pan with fresh parsley and lemon zest. Serve with lemon wedges for an extra burst of citrus.
12. Slice the chicken and serve alongside the golden potatoes and caramelized broccoli. Spoon any remaining pan juices and lemon herb sauce over each serving.
Notes
Cut the potatoes into evenly sized pieces so they cook at the same rate. Do not overcrowd the pan. Leave space between the chicken and vegetables so they roast rather than steam. Pat the chicken dry before seasoning to help the exterior brown more effectively. Add the broccoli later in the cooking process to prevent it from becoming overly soft or burnt. Use an instant-read thermometer and remove the chicken once the thickest part reaches 165°F (74°C). Let the chicken rest for about 5 minutes before slicing to help retain its juices. Boneless, skinless chicken thighs can be substituted for chicken breasts. Cooking time may vary slightly. Fresh broccoli gives the best roasted caramelization, but frozen broccoli can also be used with additional cooking time if needed. Bell peppers, carrots, zucchini, red onion, or cauliflower can be added. Add quicker-cooking vegetables later in the roasting process. The lemon herb sauce can be made without honey for a more tangy flavor, or maple syrup can be used instead. Prepare the chopped vegetables, seasoning, and sauce ahead of time, then roast shortly before serving for the best texture. Serve with a simple green salad, cucumber salad, warm crusty bread, quinoa, or rice for a heartier meal.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American