Name: One-Pan Lemon-Herb Chicken Breast with Roasted Vegetables
Prep time: 10 minutes
Cook time: 28 minutes
Total time: 38 minutes
Yield: 2 servings
Ingredients: 2 boneless, skin-on or skinless chicken breasts (6–8 oz each), patted dry; 0 Kosher salt and freshly ground black pepper; 1 tsp smoked paprika; 1 tsp dried oregano or 1 tbsp fresh chopped; 2 tbsp olive oil, divided; 2 tbsp unsalted butter; 4 cloves garlic, smashed; 1 lemon (zested and juiced); 1 cup baby potatoes, halved; 1 cup carrots, cut on the bias into 1/2" pieces; 1 cup Brussels sprouts, halved; 1 small red onion, cut into wedges; 0 6–8 cherry tomatoes (optional); 4 sprigs fresh thyme or 2 tsp chopped fresh parsley; 0.25 cup low-sodium chicken stock or white wine; 1 tsp honey or maple syrup (optional, to balance acidity)

1

Preheat oven to 425°F (220°C). Season chicken generously on both sides with salt, pepper, smoked paprika and oregano—don’t be shy.

2

In a large ovenproof skillet (cast iron ideal), heat 1 tbsp olive oil over medium-high until shimmering. Add chicken, skin-side down if using, and sear 4–5 minutes without moving until deeply golden. Flip and sear 2 minutes. Transfer chicken to a plate.

3

Add remaining 1 tbsp oil and 1 tbsp butter to the pan. Add potatoes and carrots cut-side down; let them brown undisturbed 4 minutes. Add Brussels sprouts, red onion and garlic; season vegetables lightly with salt and pepper.

4

Nestle chicken back on top of the vegetables. Pour chicken stock (or wine), lemon zest and juice, thyme sprigs, and drizzle honey if using. Dot remaining 1 tbsp butter over the chicken/veg.

5

Transfer the skillet to the oven and roast 12–14 minutes, until chicken reaches 155–160°F (it will rise to 160–165°F while resting) and vegetables are tender and caramelized. If using cherry tomatoes, add for the last 5 minutes.

6

Remove skillet, transfer chicken to a cutting board and rest 5 minutes. While resting, place skillet over medium heat, scrape up fond, reduce pan liquid 1–2 minutes to concentrate, taste and adjust seasoning.

7

Slice chicken against the grain, arrange over the roasted vegetables, spoon pan sauce over everything, and finish with chopped parsley and an extra squeeze of lemon.

One-Pan Lemon-Herb Chicken Breast with Roasted Vegetables

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