Lemon Herb Roasted Chicken and Broccoli
"A vibrant and healthy one-pan meal featuring succulent roasted chicken and tender-crisp broccoli, infused with a bright lemon and aromatic herb vinaigrette. Quick to prepare and perfect for a light, satisfying dinner."
Ingredients
All Steps
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Cut the chicken breasts into 1-inch (2.5 cm) cubes. Chop the broccoli into bite-sized florets.
In a large bowl, whisk together the olive oil, juice from half of the lemon, garlic powder, dried oregano, salt, black pepper, and red pepper flakes (if using).
Add the chicken cubes and broccoli florets to the bowl. Toss everything until the chicken and broccoli are evenly coated with the seasoning mixture.
Spread the seasoned chicken and broccoli in a single layer on the prepared baking sheet, ensuring not to overcrowd the pan for even cooking.
Roast for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the broccoli is tender-crisp with slightly browned edges.
Remove from the oven. Squeeze the juice from the remaining lemon half over the roasted chicken and broccoli before serving hot.