Print

Easy One-Pan Lemon Herb Chicken Recipe with Roasted Vegetables

one-pan lemon herb chicken - featured image
Print Recipe

A quick and easy one-pan meal featuring juicy lemon herb chicken breasts roasted alongside caramelized vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 700g)
  • 1 large lemon, juiced (about 3 tablespoons)
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
  • 3 tablespoons extra virgin olive oil
  • 2 medium carrots, peeled and cut into sticks
  • 1 red bell pepper, sliced
  • 1 small red onion, cut into wedges
  • 1 cup broccoli florets
  • Salt and freshly ground black pepper to taste
  • Optional: pinch of red pepper flakes
  • Optional: grated Parmesan cheese for sprinkling

Instructions

  1. Marinate the Chicken (10 minutes prep): In a mixing bowl, combine lemon juice, minced garlic, chopped thyme, rosemary, olive oil, salt (about 1 teaspoon), and freshly ground black pepper (½ teaspoon). Toss chicken breasts in the mixture until well coated. Set aside for at least 10 minutes, up to 30 minutes if possible.
  2. Prep the Vegetables (5 minutes): Peel and cut carrots into sticks, slice bell pepper, cut onion into wedges, and separate broccoli into bite-sized florets. Toss vegetables with about 1 tablespoon olive oil, a pinch of salt, pepper, and optional red pepper flakes.
  3. Arrange on Baking Sheet (5 minutes): Spread vegetables evenly on a large rimmed baking sheet, leaving space in the center for the chicken breasts. Place chicken breasts skin side up, spaced apart for even cooking.
  4. Roast (25-30 minutes): Preheat oven to 400°F (200°C). Roast chicken and vegetables for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized. Halfway through (around 15 minutes), turn chicken breasts over and gently toss vegetables.
  5. Rest and Serve (5 minutes): Remove from oven and let chicken rest for 5 minutes before slicing. Serve chicken with roasted vegetables, garnished with fresh herbs or lemon wedges.

Notes

Do not overcrowd the pan to ensure crispy edges. Use fresh herbs for best flavor but dried herbs work in a pinch. Flip chicken halfway through roasting for even browning. Let chicken rest after roasting to keep it juicy. If chicken breasts are thick, pound slightly before marinating. For denser vegetables, roast them 10 minutes before adding chicken. Avoid microwaving leftovers to prevent drying out.

Nutrition

Keywords: one-pan, lemon herb chicken, roasted vegetables, quick dinner, easy chicken recipe, weeknight meal, healthy dinner

Find it online: https://zorbmeal.com/easy-one-pan-lemon-herb-chicken-recipe-with-roasted-vegetables-perfect-for-quick-dinners/