Ingredients
- Chicken (breast or thighs), bone-in or boneless
- Carrots, diced
- Potatoes, diced
- Bell peppers, diced
- Zucchini, sliced
- Broccoli florets
- Fresh garlic, minced
- Onion, chopped
- Fresh rosemary, thyme, or parsley
- Olive oil
- Lemon, for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Season the chicken liberally with salt, pepper, and your choice of herbs.
- Chop your veggies into similar-sized pieces and toss them with olive oil, garlic, and herbs.
- Assemble the chicken in the center of the sheet pan with the veggies around it.
- Roast for about 30–40 minutes until the chicken reaches 165°F (74°C) internally and veggies are tender.
- Garnish with a squeeze of fresh lemon and serve family-style.
Notes
Use parchment paper to prevent sticking and make clean up easier. Don’t overcrowd the pan for optimal crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free