One-Pan Lemon Herb Chicken & Veggies – Easy Dinner for Busy Weeknights
This One-Pan Lemon Herb Chicken & Veggies recipe is the perfect easy dinner for busy weeknights. With flavorful chicken and roasted sheet pan vegetables, this one-pan recipe is quick, healthy, and a family favorite!
Introduction
As a busy chef and home cook, I know that weeknight dinners can often be stressful, with little time to prepare anything elaborate. That’s why I’m excited to share with you this One-Pan Lemon Herb Chicken & Veggies recipe. This dish is exactly what you need: easy, quick, and delicious. With perfectly seasoned lemon herb chicken paired with colorful sheet pan vegetables, this meal is both flavorful and satisfying. And the best part? Everything cooks together on one pan, making cleanup a breeze. Whether you’re cooking for the whole family or just whipping up a solo dinner, this easy dinner will quickly become your go-to meal.
Table of Contents
Perfect For:
Busy weeknights, meal prepping, or any time you want a delicious, hassle-free dinner.
Why You’ll Love This Recipe:
This one-pan recipe offers the perfect balance of savory lemon herb chicken and roasted sheet pan vegetables. The chicken is tender and juicy, while the veggies are perfectly roasted with a slight crispiness. Plus, this weeknight meal requires minimal prep and even less cleanup—what could be better?
Ingredients You Need for 4 Persons
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 large lemon (for juice and zest)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1 cup baby carrots, halved
- 1 cup red bell pepper, sliced
- 1 cup zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon fresh parsley, chopped (for garnish)
Ingredient Highlights for 4 Persons
- Chicken Breasts: The chicken in this recipe serves as the protein base. Opt for boneless, skinless chicken breasts to keep the dish lean and easy to cook.
- Lemon: The lemon adds a fresh, zesty flavor to the chicken and vegetables, giving the dish a bright and refreshing taste. The zest enhances the citrus aroma, while the juice adds a tangy depth to the overall flavor profile.
- Garlic: Fresh garlic is a must in this recipe. It infuses both the chicken and the vegetables with a savory, aromatic taste that complements the lemon and herbs.
- Herbs (Oregano, Thyme, Paprika): These dried herbs provide the base of the seasoning blend. Oregano and thyme bring earthy, savory notes, while paprika adds a mild smokiness and color.
- Vegetables: This recipe calls for a variety of fresh vegetables. Carrots, bell peppers, zucchini, and cherry tomatoes all roast beautifully and complement the lemon herb chicken perfectly. These vegetables also contribute to the dish’s nutritional value.
Preparation Time – Cooking Time – Total Time
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
Step-by-Step Preparation Instructions
1. Prepare the Chicken Marinade
In a medium-sized bowl, combine the juice of one lemon, lemon zest, minced garlic, olive oil, dried oregano, dried thyme, paprika, salt, and pepper. Mix well until everything is evenly combined.
2. Marinate the Chicken
Place the chicken breasts in the bowl with the marinade, ensuring each breast is coated evenly. Cover the bowl and allow the chicken to marinate for at least 15 minutes. If you have more time, marinating for 30 minutes to an hour will enhance the flavor.
3. Prepare the Vegetables
While the chicken marinates, prep your vegetables. Slice the zucchini and red bell pepper into 1/2-inch pieces. Halve the baby carrots if they are large. Cut the cherry tomatoes into halves. Set all the vegetables aside.
4. Preheat the Oven
Preheat your oven to 400°F (200°C). This high heat will help the vegetables cook through while giving them a nice, crispy edge.
5. Roast the Vegetables
On a large sheet pan, toss the carrots, bell pepper, zucchini, and cherry tomatoes with a drizzle of olive oil and a pinch of salt and pepper. Spread them out evenly in a single layer.
6. Add the Chicken to the Sheet Pan
Once the vegetables are arranged, place the marinated chicken breasts on the same sheet pan, alongside the veggies. This will allow all the flavors to blend as everything roasts together.
7. Bake the Dish
Transfer the sheet pan to the oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly crispy on the edges.
8. Garnish and Serve
Once the dish is done, remove it from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving to add a burst of color and freshness.
Table of Calories per Person (Unite: grams)
| Ingredient | Amount per Person | Calories (approx.) |
|---|---|---|
| Chicken Breast (6 oz) | 170g | 180 |
| Baby Carrots (1/4 cup) | 30g | 12 |
| Red Bell Pepper (1/4 cup) | 40g | 12 |
| Zucchini (1/4 cup) | 50g | 10 |
| Cherry Tomatoes (1/4 cup) | 40g | 8 |
| Olive Oil (1 tbsp) | 14g | 120 |
| Total Calories per Person | 342 |
How to Serve
This One-Pan Lemon Herb Chicken & Veggies is perfect on its own as a healthy, balanced meal. You can serve it directly from the sheet pan or plate it individually for a more formal presentation. For a complete meal, consider pairing it with a side of quinoa, couscous, or a simple green salad. The juicy chicken and roasted vegetables are full of flavor, so you won’t need much else!
How to Store
If you have leftovers, store the chicken and veggies in an airtight container in the refrigerator. They’ll last for up to 3 days. Reheat in the microwave or in a preheated oven at 350°F (175°C) for 10 minutes, or until warmed through.
Additional Tips
- Marinate Longer: If you have extra time, marinate the chicken for 30 minutes to 1 hour to allow the flavors to soak in even more. This will enhance the lemon and herb flavors.
- Add More Veggies: You can swap out the veggies based on what you have on hand. Try adding potatoes, sweet potatoes, broccoli, or asparagus to change up the flavor and texture.
- Make it Spicy: For an added kick, sprinkle some red pepper flakes over the chicken and veggies before roasting.
Recipe Variations
- Lemon Herb Chicken Thighs: If you prefer chicken thighs over breasts, use bone-in, skinless chicken thighs. Adjust the cooking time to ensure they cook through properly (about 40-45 minutes).
- Sheet Pan Sausage & Veggies: Swap out the chicken for Italian sausage for a different take on this sheet pan dinner. Just be sure to adjust the cooking time based on the sausage.
- Vegetarian Version: To make this recipe vegetarian, skip the chicken and add more vegetables such as mushrooms, cauliflower, or Brussels sprouts for a hearty, meatless meal.
Special Equipment
- Sheet pan or baking dish
- Medium-sized bowl for marinating
- Measuring spoons
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts? Yes, chicken thighs work great in this recipe. Just adjust the cooking time, as they may need a bit longer to cook through (about 40-45 minutes).
2. Can I make this recipe ahead of time? While it’s best served fresh, you can prep the chicken and veggies in advance. Store the marinated chicken and chopped veggies separately in the fridge until ready to cook.
3. Can I use other vegetables? Absolutely! Feel free to use whatever vegetables you like or have on hand. This recipe works well with potatoes, broccoli, and even Brussels sprouts.
Conclusion
The One-Pan Lemon Herb Chicken & Veggies recipe is the perfect easy dinner for those busy weeknights when you don’t want to spend hours in the kitchen. This dish combines juicy, flavorful lemon herb chicken with vibrant sheet pan vegetables, all roasted together to create a meal that’s both healthy and satisfying. The best part? Minimal prep, minimal cleanup, and maximum flavor. This is a meal that will not only save you time but also leave you with a smile after every bite.
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Share your experience with us
good for a nice dinner
nice
