One-Pan Lemon Garlic Chicken with Roasted Vegetables

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment for easy cleanup — you’ll thank me later.

2. 2

   Pat the chicken dry and season both sides generously with salt, pepper, paprika and half the oregano. Set aside on a plate.

3. 3

   In a large bowl, toss the potato pieces with 1 tablespoon olive oil, 1/2 teaspoon salt and a pinch of pepper. Spread them out on one side of the baking sheet — they need space to brown.

4. 4

   Roast the potatoes in the oven for 12 minutes to start them cooking ahead of the chicken.

5. 5

   While potatoes begin roasting, in the bowl combine minced garlic, lemon zest and juice, remaining 1 tablespoon olive oil, melted butter (if using), remaining oregano, and red pepper flakes. Taste and adjust salt — bright lemon should sing.

6. 6

   After the potatoes have roasted 12 minutes, remove the pan. Add the carrots next to the potatoes (they need more time than broccoli). Brush or spoon about half the lemon-garlic mixture over the chicken and place chicken breasts on the other side of the pan. Return the pan to the oven.

7. 7

   Roast for 12 minutes more, then remove and add broccoli florets (tossed quickly with a little olive oil and salt). Spoon the remaining lemon mixture over the vegetables and chicken.

8. 8

   Return to oven and roast 8–11 minutes more, until the chicken reaches 165°F (74°C) at the thickest part and vegetables are tender and lightly caramelized. If chicken is browning too fast, loosely tent with foil.

9. 9

   Let the chicken rest 5 minutes on the pan, then slice or serve whole. Sprinkle with chopped parsley and grated Parmesan if using. Spoon pan juices over everything — those browned bits are precious.

10. 10

    Serve with a simple green salad or crusty bread to mop up the sauce. Leftovers keep well in the fridge for 2–3 days and make a lovely lunch.