Here is a very easy, delicious recipe for **One-Pan Lemon Herb Chicken and Roasted Vegetables.** It requires minimal prep and cleanup.
### **Ingredients:**
* **Protein:** 2 boneless, skinless chicken breasts (or 4 thighs)
* **Vegetables:** 1 lb (450g) baby potatoes (halved) AND 2 medium carrots (chopped)
* **Flavor:** 3 tablespoons olive oil, 1 tablespoon dried Italian seasoning, 1 lemon (juiced), 3 cloves garlic (minced), salt, and pepper to taste.
* **Garnish:** Fresh chopped parsley (optional)
### **Instructions:**
1. **Preheat & Prep:** Preheat your oven to 400°F (200°C).
2. **Combine:** In a large bowl, toss the chicken, potatoes, and carrots with the olive oil, Italian seasoning, minced garlic, lemon juice, salt, and pepper until everything is evenly coated.
3. **Arrange:** Spread the mixture in a single layer on a large rimmed baking sheet. Place the chicken pieces among the vegetables.
4. **Bake:** Bake for 25 to 35 minutes, or until the chicken is cooked through (reaches an internal temperature of 165°F/74°C) and the potatoes are fork-tender.
5. **Serve:** Squeeze a little fresh lemon juice over the top and garnish with parsley before serving hot.
Enjoy your homemade meal!
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