Roasted Lemon Pepper Chicken with Roasted Veggies

Quick and easy preparation for this delicious and juicy chicken dinner! Can be applied to white and dark meat cuts. Veggies can be swapped for your favorites.

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Step 1

Preheat over to 375° F. Wash and pat dry chicken with a paper towel.

Step 2

Drizzle canola oil lightly into baking dish (I find that glass is easier in the end but whatever you have available).

Step 3

Season both sides of chicken with your desired amount of salt, pepper, garlic powder, and lemon pepper. Gently press seasonings into the chicken meat and place into baking dish.

Step 4

Bake chicken at 375°F for 30-40 minutes (depending on thickness/size of chicken). I check it at 30 minutes and add 5 minute increments from there to achieve the desired internal temperature.

Step 5

On a cookie sheet place chopped broccoli and carrots (to whatever size you desire). Toss veggies lightly in canola oil and seasonings (salt, pepper, and garlic powder).

Step 6

Bake veggies at 375° for 15 minutes. Remove cookie sheet, repeat seasonings and canola oil steps for mushrooms. Add mushrooms to cookie sheet. Bake for another 8-10 minutes.

Step 7

Remove chicken from oven and drizzle with lemon juice (if desired). Remove veggies from oven. Serve up, dig in, and enjoy!