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Dinner recipe · from the recipe book

Lemon Herb Chicken with Roasted Vegetables

Juicy oregano-lemon chicken breasts roasted with crisp-edged potatoes, broccoli and sweet red peppers on one pan.

Lemon Herb Chicken with Roasted Vegetables

Ingredients

  • 1½ lb680 gChicken breast, boneless skinlesscut into 4 even pieces
  • 3½ small600 gRed potatoescut into 1-inch chunks
  • 3¾ cups florets350 gBroccolicut into florets
  • 2 medium240 gRed bell peppercut into strips
  • 1 medium110 gRed onioncut into wedges
  • 2½ tbsp36 gOlive oil
  • 4 cloves12 gGarlicminced
  • 1 lemon, juiced45 gLemon juice
  • 1 tbsp3 gDried oregano
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Toss the potatoes and red onion with one third of the olive oil, half of the salt and half of the black pepper on the pan. Roast for 15 minutes.
  3. Meanwhile, stir together the remaining olive oil, the garlic, lemon juice, oregano, paprika, remaining salt and remaining black pepper. Coat the chicken breast with half of this mixture, and toss the broccoli and red bell pepper with the other half.
  4. Push the potatoes to the sides, add the chicken to the center, and scatter the broccoli and bell pepper around it.
  5. Roast for 20 to 25 minutes, until the potatoes are tender and browned and the chicken reaches 165°F (74°C) in the thickest part.
  6. Rest the chicken for 5 minutes, sprinkle everything with the parsley, and serve.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on November 2, 2026.

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