One-Pan Lemon Herb Chicken and Veggies
This simple one-pan recipe features tender chicken and vibrant vegetables, all seasoned with lemon and herbs for a delicious and easy weeknight meal.
Equipment
- Large baking sheet
- Large bowl
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 1 red bell pepper thinly sliced
- 1 zucchini sliced into half-moons
- 1 cup broccoli florets
- 1/2 red onion thinly sliced
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 lemon juice of 1 lemon
- Fresh parsley chopped (for garnish, optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chicken pieces, sliced red bell pepper, zucchini, broccoli florets, and red onion.
- Add the minced garlic, olive oil, Italian seasoning, salt, and black pepper to the bowl, then toss everything until evenly coated.
- Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet.
Cooking
- Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp.
- Remove from the oven, squeeze fresh lemon juice over the top, and garnish with fresh chopped parsley if desired before serving.
Notes
For extra flavor, marinate the chicken and vegetables for 30 minutes before baking. You can also add other vegetables like cherry tomatoes or asparagus to the mix.