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One-Pan Lemon Herb Chicken and Vegetables

A quick and healthy one-pan dinner made with juicy lemon-herb chicken, roasted red potatoes, broccoli, and colorful bell peppers. Ready in just 30 minutes — perfect for busy moms who want a complete meal with minimal cleanup.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Mediterranean
Servings 4 People

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.

              Keyword One-Pan Lemon Herb Chicken and Vegetables