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One-Pan Lemon Herb Chicken and Veggies

This One-Pan Lemon Herb Chicken and Veggies is a simple yet flavorful dinner that brings together tender chicken breasts and a colorful medley of vegetables, all roasted to perfection in a zesty lemon herb marinade. Perfect for busy weeknights, this dish is both nutritious and easy to clean up!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken and Veggies
  • 4 pieces boneless, skinless chicken breasts about 6 ounces each
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
  • 1 teaspoon garlic powder or 2 cloves fresh minced garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 lemon juiced plus lemon slices for garnish
  • 2 cups mixed vegetables such as bell peppers, zucchini, and carrots

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the olive oil, salt, black pepper, garlic powder, dried oregano, dried thyme, and lemon juice. Mix well to create a marinade.
  3. Add the chicken breasts to the bowl and coat them thoroughly with the marinade. Let them sit for about 10 minutes while you prepare the vegetables.
  4. On a large baking sheet, spread out the mixed vegetables. Drizzle with a little olive oil and season with salt and pepper. Toss to combine.
  5. Place the marinated chicken breasts on top of the vegetables on the baking sheet. Optionally, add lemon slices over the chicken for extra flavor.
  6. Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the vegetables are tender.
  7. Remove from the oven and let it rest for a few minutes before slicing the chicken.
  8. Serve the chicken and vegetables warm, drizzling any remaining pan juices over the top.

Notes

For added flavor, consider marinating the chicken for a few hours or overnight in the refrigerator. You can also customize the vegetables based on seasonal availability or personal preference. This dish pairs well with rice or quinoa for a complete meal.