Oven Roasted Lemon Garlic Chicken with Vegetables

This easy dinner recipe for oven roasted lemon garlic chicken with vegetables is made in one pan. It is less work and there are less dishes to clean!

As winter drags on, my eyes are glued to the weather app on my cell phone. And there is great news to report…there is a possibility of weather in the 40’s in about a week’s time! First, we have to endure some more snow and then below zero temps but we can plow through with the promise of warmer days to come.

Today, I am sharing a recipe for Oven Roasted Lemon Garlic Chicken with Vegetables. I love this recipe because you put everything in one pan, pop it in the oven and dinner’s ready in 50 minutes!

Put some olive oil, fresh lemon juice and minced garlic in a large plastic bag. Add four boneless, skinless chicken breasts and coat them with the olive oil mixture. Remove the chicken from the bag, reserving the olive oil mixture, and place it in a 12 inch cast iron skillet greased with a tablespoon of olive oil.

If you do not have a cast iron skillet, you need to go buy one…just kidding, but I love mine and use it all the time. You can use a casserole dish or 9 x 13″ pan instead.

Put cubed potatoes, halved grape tomatoes in the bag and coat them with the olive oil mixture.

Surround the chicken with the potatoes and tomatoes. Sprinkle everything with kosher salt, freshly ground black pepper and rosemary.

Top each piece of chicken with two lemon slices.

Bake at 400 degrees for 40-50 minutes, until the chicken is fully cooked (internal temperature of 165 degrees) and the potatoes are tender. Brown under the broiler for two minutes, if desired. This recipe oven roasted lemon garlic chicken with vegetables was delicious and I loved the easy clean up!

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Lemon Garlic Chicken with Roasted Vegetables

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

This easy dinner recipe for oven roasted lemon garlic chicken with vegetables is made in one pan. It is less work and there are less dishes to clean!

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Ingredients

• 6 tablespoon olive oil, divided
• 1 lemon, juiced (1/4 cup lemon juice)
• 2 teaspoon garlic, minced
• 8 oz grape tomatoes, halved
• 2 large potatoes, cubed (I used Yukon Gold.)
• Kosher salt
• Freshly ground black pepper
• Rosemary

Instructions

1. Preheat oven to 400 degrees.
2. Put five tablespoons of olive oil, the fresh lemon juice and minced garlic in a large plastic bag. Add four boneless, skinless chicken breasts and coat them with the olive oil mixture.
3. Remove the chicken from the bag, reserving the olive oil mixture, and place it in a 12 inch cast iron skillet (can also use a casserole dish or 9 x 13" pan) greased with one tablespoon of olive oil.
4. Put the cubed potatoes, halved grape tomatoes in the bag and coat them with the olive oil mixture.
5. Surround the chicken with the potatoes and tomatoes.
6. Sprinkle everything with kosher salt, freshly ground black pepper and rosemary.
7. Top each piece of chicken with two lemon slices.
8. Bake at 400 degrees for 40-50 minutes, until the chicken is fully cooked (internal temperature of 165 degrees) and the potatoes are tender. Brown under the broiler for two minutes, if desired.

Nutrition Information:

Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 335Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 0mgSodium: 164mgCarbohydrates: 36gFiber: 4gSugar: 4gProtein: 4g

Love Chicken Recipes? Here are a few more to try:

Slow Cooker Honey Sesame Chicken | Spicy Pineapple Chicken Kabobs | Orange Chicken Skillet Recipe