One-Pan Lemon Herb Chicken and Vegetables
Ingredients
For the Chicken and Marinade
4 boneless, skinless chicken breasts or thighs (thighs stay juicier)
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp dried oregano
1 tsp dried thyme
3 cloves garlic, minced
Salt and pepper, to taste
For the Vegetables
1 lb (450g) red potatoes, quartered
2 cups broccoli florets
1 medium red onion, cut into wedges
2 large bell peppers (any color), roughly chopped
Instructions
Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
Make Marinade: In a large bowl, whisk olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper.
Marinate: Add chicken and vegetables. Toss until fully coated.
Arrange on Pan: Spread evenly without overlapping.
Roast: Bake for 30–35 minutes, flipping halfway through. Chicken should reach 165°F (74°C).
Serve: Garnish with fresh parsley and extra lemon juice.
If you’re a busy mom craving a healthy, flavorful dinner that’s ready in 30 minutes with minimal cleanup, this One-Pan Lemon Herb Chicken and Vegetables recipe is your new best friend.
It’s packed with juicy chicken, roasted veggies, and a bright lemon-herb marinade — all cooked together on one sheet pan.
Perfect for weeknight dinners when time is short but flavor matters.
💡 Related Recipe: Check out our Easy Chicken Pesto Pasta Recipe for another quick and healthy dinner idea.
🌿 Why You’ll Love This Recipe
✅ One Pan, Zero Stress: Less mess, fewer dishes.
✅ Healthy & Balanced: Lean protein + roasted veggies = guilt-free dinner.
✅ Quick & Customizable: Use any veggies you have on hand.
✅ Family Approved: Kids love it — especially with a drizzle of honey on top!
💡 Try Also: Crispy Chicken Tacos Recipe for a fun twist on weeknight meals.
🛒 Ingredients
For the Chicken Marinade:
4 boneless, skinless chicken breasts or thighs (thighs stay juicier)
¼ cup extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp dried oregano
1 tsp dried thyme
3 cloves garlic, minced
Salt & pepper, to taste
For the Vegetables:
1 lb (450g) red potatoes, quartered
2 cups broccoli florets
1 medium red onion, cut into wedges
2 large bell peppers, any color, roughly chopped
💡 Want a lighter version? Try our Low-Calorie Chicken Recipes.
👩🍳 Step-by-Step Instructions
Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper.
Make the Marinade: In a large bowl, whisk together olive oil, lemon juice, oregano, thyme, garlic, salt, and pepper.
Marinate: Add chicken and veggies to the bowl. Toss until everything is coated.
Arrange: Spread ingredients evenly on the sheet pan (no overlap for perfect roasting).
Roast: Bake 30–35 minutes, flipping halfway through. Chicken should reach 165°F (74°C).
Serve: Garnish with parsley and an extra squeeze of lemon juice.
💡 For Beginners: Learn how to make Garlic Bread Without an Oven — the perfect side dish!
💬 Pro Tips
Crispy Veggies Tip: Don’t overcrowd your pan; it causes steaming instead of roasting.
Protein Swap: Works great with salmon or pork chops — just adjust time.
Kid-Friendly Option: Replace broccoli with sweet potatoes or carrots.
❓ FAQ
Q: Can I use frozen vegetables?
A: Yes! Toss them directly into the marinade (no need to thaw) and roast 5–10 minutes longer.
Q: How do I store leftovers?
A: Keep in an airtight container for up to 4 days. Reheat in the oven at 350°F (175°C) for crispy veggies.
