This one-pan lemon herb chicken and vegetables recipe is the perfect dish for a quick and easy weeknight meal. It’s packed full of flavor and nutrients, and best of all, it’s all cooked in one pan, making for easy clean-up.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 lemon, sliced
• 1 pound red potatoes, chopped into small pieces
• 1 pound green beans, trimmed
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Preheat your oven to 400 degrees Fahrenheit.
2. Place the chicken breasts in the center of a large, rimmed baking sheet. Drizzle the olive oil over the chicken and use your hands to massage it in, ensuring that the chicken is coated in oil.
3. Arrange the sliced lemon around the chicken on the baking sheet.
4. Place the chopped potatoes and green beans around the chicken and lemon slices.
5. Sprinkle the minced garlic, dried oregano, dried thyme, salt, and black pepper all over the chicken and vegetables.
6. Using your hands, toss the vegetables to ensure that they are coated in the spices and garlic.
7. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
8. Let cool slightly before serving.

Nutritional Information: