Description
This Lemon Herb Chicken Roast is a flavorful, well-balanced meal featuring tender, juicy chicken, sweet roasted carrots, and crispy Parmesan broccoli. Perfect for a healthy, easy dinner that’s packed with bright citrus and herbaceous goodness!
Ingredients
Units
Scale
For the Lemon Herb Chicken
- 2 boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 lemon slices
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
For the Roasted Carrots
- 1 cup baby carrots
- 1 tbsp olive oil
- 1 tsp honey
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
For the Parmesan Roasted Broccoli
- 1 cup broccoli florets
- 1 tbsp olive oil
- 2 tbsp grated Parmesan cheese
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
Instructions
-
Marinate the Chicken
- In a bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, pepper, and paprika.
- Coat chicken thighs in the marinade and let sit for 10 minutes.
-
Cook the Chicken
- Heat a pan over medium-high heat.
- Sear chicken for 5-6 minutes per side until golden brown and fully cooked.
- Place lemon slices on top while cooking for extra flavor.
-
Roast the Carrots
- Preheat oven to 400°F (200°C).
- Toss baby carrots with olive oil, honey, salt, pepper, and smoked paprika.
- Roast for 20-25 minutes, stirring halfway until caramelized.
-
Prepare the Parmesan Broccoli
- Toss broccoli florets with olive oil, Parmesan cheese, garlic powder, salt, and pepper.
- Roast in the same oven as the carrots for 15-20 minutes until crispy.
-
Assemble & Serve
- Plate the lemon herb chicken with roasted carrots and Parmesan broccoli.
- Enjoy a delicious, well-balanced meal!
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 25 g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg