Classic Easy One-Pan Lemon Herb Chicken and Veggies for Beginners
This simple and delicious one-pan meal features tender lemon-herb chicken and roasted vegetables, perfect for a quick weeknight dinner.
Equipment
- Large bowl
- Large baking sheet
Ingredients
Main Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs
- 1 lb baby potatoes or regular potatoes, chopped into bite-sized pieces
- 1 any color bell pepper chopped into bite-sized pieces
- 1 zucchini chopped into bite-sized pieces
Seasoning & Dressing
- 2 tbsp olive oil
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp garlic powder
- Salt and black pepper to taste
- 0.5 lemon juiced
Garnish
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
Seasoning
- In a large bowl, toss the chicken with 1 tablespoon of olive oil, oregano, thyme, garlic powder, salt, and pepper until well coated.
- Add the potatoes, bell pepper, and zucchini to the same bowl; drizzle with the remaining 1 tablespoon of olive oil and toss to coat with the seasonings.
Baking
- Spread the seasoned chicken and vegetables in a single layer on a large baking sheet.
- Squeeze the juice from half a lemon over the chicken and vegetables.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serving
- Garnish with fresh parsley before serving, if desired.
Notes
For extra flavor, marinate the chicken for at least 30 minutes before baking. Ensure vegetables are cut into similar sizes for even cooking. Adjust seasoning to your preference.