HEALTHY One Pan Lemon-Herb Baked Chicken Recipe for Busy Weeknights!

In a medium-sized mixing bowl, whisk together 1/4 cup extra virgin olive oil or light olive oil, 2 teaspoons light butter or plant butter, 1/4 cup lemon juice, zest of one lemon, 1 teaspoon powdered garlic, 1 teaspoon dried oregano, 2 teaspoons dried rosemary, 2 teaspoons dried parsley, 1/2 teaspoon paprika, 1/2 teaspoon red pepper flakes, 2 teaspoons salt, and a pinch of ground pepper.

Trim off any visible fat from the chicken breasts and flatten them if they are more than 3/4 of an inch thick using a meat mallet or heavy rolling pin.

Add the chicken to the marinade mixture, ensuring the pieces are completely coated. Cover with plastic or foil and place in the fridge to marinate for at least 20 to 30 minutes.

Cut baby potatoes in half to ensure they cook evenly. Spritz with olive oil or vegetable oil and sprinkle with salt, pepper, and dried parsley flakes.

Preheat the convection oven to 400°F for 10 minutes, or 425°F for a traditional oven.

Arrange the marinated chicken in the center of a rimmed baking pan and place the seasoned potatoes around the chicken, leaving space between them.

Garnish the chicken with slices of fresh lemon and drizzle the remaining marinade over the chicken, potatoes, and lemon slices.

Bake for 25 to 30 minutes at 400°F (convection) or 425°F (traditional) until the chicken is cooked through and potatoes are tender, checking for an internal temperature of 165°F.

Add the baby spinach to the pan towards the end of the cooking time, spritzing it lightly with olive oil or vegetable oil before placing it in the oven.

Let the dish rest for at least 5 minutes before serving.

Equipment Needed

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Dietary