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Italian Herb Chicken with Roasted Vegetables
Easy chicken and roasted veggie dinner that cooks all in one pan. Italian herbs, grated cheese and tart lemon make this a taste sensation.
- 6 tbsp olive oil
- 2 lemons 1 thinly sliced, 1 juiced
- 4 cloves garlic minced
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tsp oregano
- 1 tsp basil
- 2 tbsp grated Parmesan cheese
- 3/4 lb trimmed green beans
- 8 small red potatoes quartered
- 4 chicken breasts
Preheat oven to 400°F.
Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil.
Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, oregano, basil and pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
Sprinkle the Parmesan cheese over the top.
Roast for 50 minutes or until cooked through.
Serving: 1serving | Calories: 617kcal | Carbohydrates: 39g | Protein: 54g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 147mg | Sodium: 898mg | Potassium: 1734mg | Fiber: 7g | Sugar: 5g | Vitamin A: 703IU | Vitamin C: 72mg | Calcium: 112mg | Iron: 3mg