One-Pan Lemon Herb Chicken and Veggies
This one-pan lemon herb chicken and veggies recipe is a quick and healthy meal, perfect for a busy weeknight. Simply toss chicken and your favorite vegetables with a flavorful lemon herb dressing and roast until tender.
Equipment
- Baking Sheet
- Parchment Paper
- Large Bowl
Ingredients
Main Ingredients
- 1.5 lbs chicken breasts cut into 1-inch pieces
- 1 lb broccoli florets (about 3 cups)
- 1 bell pepper any color, chopped
- 1 zucchini medium, sliced
- 1 red onion small, cut into wedges
Dressing & Seasoning
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 lemon juiced and zested
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- Salt and freshly ground black pepper to taste
Garnish
- fresh parsley Optional, for garnish
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Combine chicken, broccoli, bell pepper, zucchini, and red onion in a large bowl.
Combine & Bake
- Drizzle olive oil over the chicken and vegetables, then add minced garlic, lemon juice, lemon zest, oregano, thyme, salt, and pepper; toss to coat.
- Spread the mixture in a single layer on the prepared baking sheet, ensuring even spacing.
- Bake for 20-25 minutes, or until the chicken is cooked through and vegetables are tender-crisp; stir halfway for even cooking.
Serve
- Remove from oven, garnish with fresh parsley if desired, and serve immediately.
Notes
This recipe is easily adaptable with your favorite vegetables. For a spicier kick, add a pinch of red pepper flakes with the seasonings. Ensure not to overcrowd the baking sheet for best browning and cooking results.