Here’s a delicious and easy recipe for One-Pan Lemon Garlic Chicken and Veggies—a flavorful, healthy meal that’s perfect for busy nights when you want something quick and satisfying, without all the cleanup!
Ingredients
- 4 boneless, skinless chicken breasts (or thighs, if preferred)
- 1 tbsp olive oil
- 1 lemon (zested and juiced)
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme (or rosemary)
- 1/2 tsp salt (more to taste)
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for heat)
- 1 cup baby potatoes (halved)
- 1 cup carrots (cut into 1-inch pieces)
- 1 cup broccoli florets (or any other veggies you like)
- 1 tbsp fresh parsley (for garnish, optional)
Instructions
- Prepare the Marinade: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, dried oregano, thyme, salt, pepper, and red pepper flakes (if using). This will be your marinade.
- Marinate the Chicken: Place the chicken breasts (or thighs) in a resealable plastic bag or shallow dish. Pour the marinade over the chicken and toss to coat. Let it marinate in the refrigerator for at least 15 minutes, or up to 2 hours for maximum flavor.
- Prepare the Veggies: While the chicken marinates, preheat your oven to 400°F (200°C). On a large baking sheet, arrange the halved baby potatoes, carrots, and broccoli (or your choice of vegetables) in a single layer.
- Roast the Veggies: Drizzle a little olive oil over the veggies, and season with salt, pepper, and a pinch of dried thyme (optional). Toss to coat evenly. Roast the vegetables in the preheated oven for about 15 minutes, stirring halfway through, until they begin to soften.
- Cook the Chicken: After the veggies have roasted for 15 minutes, remove the baking sheet from the oven. Push the veggies to the sides to make space in the center for the chicken. Place the marinated chicken breasts in the center of the pan.
- Finish Roasting: Return the baking sheet to the oven and roast everything together for an additional 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F / 74°C), and the vegetables are tender and lightly browned.
- Serve: Once everything is cooked, remove the pan from the oven and let it rest for a few minutes. Garnish the chicken and veggies with fresh parsley, and serve with extra lemon wedges on the side, if desired.
