One-Pan Lemon Herb Chicken with Roasted Vegetables
Easy one-pan lemon garlic chicken with roasted potatoes and carrots — a quick, gluten-free family dinner that’s ready in under an hour.
One-Pan Lemon Herb Chicken with Roasted Vegetables
Easy one-pan lemon garlic chicken with roasted potatoes and carrots — a quick, gluten-free family dinner that’s ready in under an hour.
Ingredients
13 items
800 gramschicken breastGluten-Free
600 gramspotatoGluten-Free
300 gramscarrotGluten-Free
3 tablespoonsolive oilGluten-FreeVegetarian
2 unitslemonGluten-FreeVegetarian
4 unitsgarlicGluten-FreeVegetarian
1.5 teaspoonssaltGluten-FreeVegetarian
1 teaspoonpepperGluten-FreeVegetarian
15 gramsparsleyGluten-FreeVegetarian
1 teaspoonoreganoGluten-FreeVegetarian
2 tablespoonsbutter(optional)
1 tablespoonhoney(optional)
0.5 teaspoonsred pepper flakes(optional)Gluten-FreeVegetarian
Instructions
Preheat and prep
Preheat the oven to 200°C (400°F). Pat the chicken breasts dry. Wash and cut the potatoes into 2–3 cm pieces. Peel and cut the carrots into similar-sized pieces. Mince the garlic. Zest one lemon and cut both lemons into wedges.Tips:
- •Cut vegetables into similar sizes so they roast evenly.
- •If the chicken breasts are uneven in thickness, lightly flatten the thicker end with a meat mallet for even cooking.
Make the lemon herb dressing
In a large bowl, whisk together olive oil, lemon zest, juice of one lemon, minced garlic, oregano, salt and pepper. Add chopped parsley to half the dressing and reserve the rest for finishing.Tips:
- •If you prefer a touch of sweetness, whisk in the optional honey now.
- •Keep some dressing reserved to brush over the chicken during the last roast minutes for extra gloss.
Substitutions
Final notes
This recipe is highly adaptable: swap potatoes for sweet potatoes, add other root vegetables, or use tofu for a vegetarian version. For extra crispness, broil for 1–2 minutes at the end — watch carefully to avoid burning.
Instructions
Preheat and prep
Preheat the oven to 200°C (400°F). Pat the chicken breasts dry. Wash and cut the potatoes into 2–3 cm pieces. Peel and cut the carrots into similar-sized pieces. Mince the garlic. Zest one lemon and cut both lemons into wedges.Tips:
- •Cut vegetables into similar sizes so they roast evenly.
- •If the chicken breasts are uneven in thickness, lightly flatten the thicker end with a meat mallet for even cooking.
Make the lemon herb dressing
In a large bowl, whisk together olive oil, lemon zest, juice of one lemon, minced garlic, oregano, salt and pepper. Add chopped parsley to half the dressing and reserve the rest for finishing.Tips:
- •If you prefer a touch of sweetness, whisk in the optional honey now.
- •Keep some dressing reserved to brush over the chicken during the last roast minutes for extra gloss.
Substitutions
Final notes
This recipe is highly adaptable: swap potatoes for sweet potatoes, add other root vegetables, or use tofu for a vegetarian version. For extra crispness, broil for 1–2 minutes at the end — watch carefully to avoid burning.
Nutritional facts
per serving