This simple yet addictive dinner is so good that you’ll actually devour every last bite — just like people share in countless “made dinner tonight and couldn’t stop eating it!” posts. It’s hearty, flavorful, and perfect for a cozy night in with someone special.
Ingredients
Main
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4 boneless, skinless chicken breasts (or thighs)
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1 lb baby potatoes, halved
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1 lb mixed vegetables (carrots, bell peppers, zucchini)
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1 large onion, sliced
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4 cloves garlic, minced
Seasoning & Sauce
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3 tablespoons olive oil
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2 teaspoons Italian seasoning
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1 teaspoon smoked paprika
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½ teaspoon garlic powder
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1 teaspoon salt
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½ teaspoon black pepper
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¼ cup chicken broth or white wine
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2 tablespoons lemon juice
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Optional: pinch of red pepper flakes
Finishing
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Fresh parsley, chopped
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Grated Parmesan (optional)
Instructions
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Preheat Oven
Preheat your oven to 400°F (200°C). -
Prep the Chicken
Pat chicken dry. Drizzle with olive oil, then season on all sides with Italian seasoning, smoked paprika, garlic powder, salt, and pepper. -
Arrange in Pan
Place the chicken in the center of a large baking dish or sheet pan. Surround with halved baby potatoes, mixed vegetables, and sliced onion. -
Add Garlic & Sauce
Sprinkle the minced garlic evenly over everything. Pour the chicken broth (or wine) and lemon juice into the pan — this keeps the dish moist and flavorful. -
Bake
Bake uncovered for 25–30 minutes, until potatoes are tender and chicken is cooked through (internal temperature of 165°F / 74°C). -
Optional Broil for Crispiness
For extra golden color, broil for the final 2–3 minutes. -
Serve
Garnish with fresh parsley and a light dusting of Parmesan if desired. Plate it up and watch it disappear.
Why This Dinner Is a Crowd Pleaser
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One pan — easy cleanup
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Balanced meal: protein + veggies + carbs
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Bright lemon and garlic flavors
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Tender, juicy chicken and roasted veggies everyone loves
Tips for Success
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Even pieces: Cut veggies into similar sizes so they roast evenly.
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Don’t overcrowd: Spread ingredients in a single layer for best caramelization.
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Customize: Swap in sweet potatoes, asparagus, or green beans based on what you have.
Serving Ideas
Serve hot from the oven with:
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Crusty bread
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A simple green salad
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Garlic mashed potatoes
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet in a low oven so the veggies don’t turn mushy.