Description
This One-Pan Lemon Herb Chicken and Vegetables recipe features juicy boneless chicken breasts or thighs roasted alongside a medley of baby potatoes, broccoli, red bell pepper, and red onion. Infused with fresh lemon juice, zest, garlic, and a fragrant blend of herbs, this healthy Mediterranean-inspired meal is cooked entirely on one pan for minimal cleanup and maximum flavor, making it perfect for a simple yet satisfying weeknight dinner.
Ingredients
Chicken and Vegetables
- 4 boneless, skinless chicken breasts or thighs
- 2 cups baby potatoes, halved
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 small red onion, sliced
Lemon Herb Marinade
- 3 tablespoons olive oil (divided)
- 1 lemon, juiced and zested
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 teaspoon salt (divided)
- 1/2 teaspoon black pepper (divided)
Finishing
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for garnish
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the chicken and vegetables.
- Prepare and roast potatoes: Place the halved baby potatoes on a large sheet pan. Toss them with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them out evenly and roast for 15 minutes to start the cooking process.
- Make lemon herb marinade: While potatoes roast, whisk together the remaining 2 tablespoons olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, paprika, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl to create a flavorful marinade.
- Add chicken and vegetables: Remove the pan from the oven and add the chicken breasts or thighs, broccoli florets, chopped red bell pepper, and sliced red onion to the potatoes.
- Coat with marinade: Pour the prepared lemon herb marinade evenly over the chicken and vegetables. Toss everything gently on the pan to ensure even coverage and flavor distribution.
- Roast everything together: Return the pan to the oven and roast for an additional 20 to 25 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C), ensuring it’s fully cooked and juicy.
- Garnish and serve: Sprinkle chopped fresh parsley over the dish and add lemon wedges for extra zest. Serve the meal warm and enjoy a wholesome, vibrant dinner.
Notes
- Chicken thighs yield especially juicy and forgiving results if you prefer dark meat.
- Feel free to add other vegetables such as zucchini, carrots, or green beans to diversify your medley.
- For extra browning and a crispier finish, broil the pan for 2–3 minutes after roasting.
- Allow the chicken to rest for 5 minutes post-cooking to retain its juices and enhance tenderness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
