Roasted Lemon Pepper Chicken with Roasted Veggies
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By Stina Willemssen
Roasted Lemon Pepper Chicken with Roasted Veggies
7 steps
Prep:15minCook:30min
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.
Updated at: Thu, 17 Aug 2023 13:04:25 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
3
Low
Nutrition per serving
Calories191.3 kcal (10%)
Total Fat9.2 g (13%)
Carbs7.7 g (3%)
Sugars3.8 g (4%)
Protein20.2 g (40%)
Sodium384.5 mg (19%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat over to 375° F. Wash and pat dry chicken with a paper towel.
OvenPreheat
Step 2
Drizzle canola oil lightly into baking dish (I find that glass is easier in the end but whatever you have available).
Baking dish
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.
OvenHeat
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).
Baking sheet
Knife
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.
OvenHeat
Step 7
Remove chicken from oven and drizzle with lemon juice (if desired). Remove veggies from oven. Serve up, dig in, and enjoy!
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