Description
This recipe for one pan lemon herb chicken veggies delivers a complete, flavorful dinner with minimal cleanup, combining juicy chicken thighs with roasted vegetables in a zesty marinade. Everything cooks together on a single sheet for tender meat, caramelized veggies, and easy serving.
Ingredients
Scale
Protein:
- 2 chicken breasts
Produce:
- 2 cups mixed vegetables (bell peppers, zucchini, broccoli)
- 1 lemon
Seasonings and Oils:
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt
- Pepper
Instructions
- Heat your oven to precisely 400°F with the rack positioned in the center for even cooking.
- Whisk 2 tablespoons olive oil, juice from 1 whole lemon, and 1 teaspoon each of dried oregano and garlic powder into a bright, tangy marinade.
- Arrange 2 chicken breasts in a single layer within a large baking dish, ensuring they’re not overlapping.
- Generously pour the entire lemon herb mixture over the chicken, ensuring each piece is thoroughly coated.
- Scatter 2 cups of mixed vegetables (bell peppers, zucchini, and broccoli) around the chicken in the same pan.
- Gently toss the vegetables to ensure they’re completely covered in the zesty marinade.
- Sprinkle a pinch of salt and pepper across the chicken and vegetables for extra seasoning.
- Slide the baking dish into the preheated oven and roast for exactly 18 minutes until the chicken reaches 165°F internal temperature.
- Remove the pan and let the chicken rest for 3 minutes before serving to lock in those delicious juices.
Notes
- Check chicken’s internal temperature reaches 165F to ensure safe cooking.
- Use fresh lemon zest and herbs for the brightest flavor and most aromatic result.
- Choose quick-cooking vegetables like bell peppers, zucchini, and broccoli that roast evenly with chicken.
- For gluten-free or low-carb diets, swap vegetables or add cauliflower rice as a side for more flexibility.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Chicken
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 to 3
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg