One Pan Baked Lemon Pepper Chicken

One-Pan Baked Lemon Pepper Chicken

This recipe is a breeze to whip up for a flavorful and healthy weeknight dinner. All you need is one pan and about 30 minutes to create a juicy lemon-pepper chicken with roasted vegetables.

Ingredients:

• 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 1 tablespoon lemon pepper seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano (optional)
• Salt and freshly ground black pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium broccoli crown, cut into florets
• 1/4 cup chicken broth
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon chopped fresh parsley (optional)

Cooking Guide:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Pat the chicken breasts dry with paper towels. Season them generously with lemon pepper seasoning, garlic powder, oregano (if using), salt, and pepper.
3. In a large bowl, toss the bell pepper slices and broccoli florets with olive oil. Season with salt and pepper. Spread the vegetables evenly on the prepared baking sheet.
4. Place the seasoned chicken breasts on top of the vegetables.
5. In a small bowl, whisk together chicken broth and lemon juice. Pour this mixture around the chicken and vegetables on the baking sheet.
6. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. The internal temperature of the chicken should reach 165°F (74°C).
7. Broil the chicken for an additional 1-2 minutes if you desire a crispier top. (Watch closely to avoid burning).
8. Garnish with fresh parsley (optional) and serve immediately.

Tips:

• For thicker chicken breasts, pound them slightly to an even thickness before seasoning.
• You can substitute other vegetables for the bell peppers and broccoli, such as asparagus, Brussels sprouts, or zucchini. Just adjust the cooking time based on the vegetable’s tenderness.
• If you don’t have chicken broth, use water instead. However, the broth adds a richer flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through.

Enjoy this easy and delicious one-pan lemon pepper chicken recipe!