One-Pan Lemon Herb Chicken & Veggies

If you’re looking for a vibrant, wholesome meal that’s bursting with fresh flavors and takes minimal time to prepare, you’ve come to the right place. This One-Pan Lemon Herb Chicken & Veggies recipe is exactly what busy weeknights call for. Juicy chicken breasts infused with zesty lemon, fragrant herbs, and roasted alongside colorful vegetables make this dish a delightful, fuss-free dinner. Plus, it’s all cooked in a single pan, which means less cleanup and more time to enjoy your meal. Whether you’re a seasoned home chef or just starting out, this recipe will quickly become a staple in your dinner rotation.

What You’ll Love About This Recipe

• Simple and Quick: Ready in about 30 minutes with minimal prep and one pan to wash.
• Fresh and Flavorful: Bright lemon zest and juice combined with oregano and thyme create a perfect herbaceous glaze.
• Balanced Nutrition: Protein-packed chicken paired with vitamin-rich vegetables like zucchini, bell pepper, and cherry tomatoes.
• Colorful and Inviting: A feast for the eyes with bright reds, greens, and yellows alongside golden chicken breasts.
• Customizable: Easily swap or add veggies to suit your preferences or pantry availability.

The Essentials

• 4 boneless, skinless chicken breasts: These cook quickly and absorb the flavors beautifully.
• 2 tablespoons olive oil: For sautéing and roasting, bringing out rich flavors and helping crisp the chicken.
• 2 lemons, juiced and zested: The star of this dish, lending a fresh, tangy brightness.
• 3 cloves garlic, minced: Adds a savory depth that complements the herbs and lemon.
• 1 teaspoon dried oregano: Earthy and aromatic, pairs perfectly with lemon and chicken.
• 1 teaspoon dried thyme: Another fragrant herb that enhances the savory profile.
• 1 teaspoon salt and ½ teaspoon black pepper: Essential seasonings to balance flavors.
• 1 cup cherry tomatoes, halved: Burst of sweetness and acidity when roasted.
• 1 bell pepper, diced: Adds crunch and a subtle sweetness.
• 1 zucchini, sliced: Mild and tender, absorbs flavors well.
• 1 red onion, chopped: Provides a slightly sweet, tangy note after roasting.
• Fresh parsley, for garnish: Brightens the dish with color and a fresh herbal finish.

Gear Up: What to Grab

• Large oven-safe skillet or roasting pan: A sturdy pan that can go from stovetop to oven for even cooking.
• Sharp knife and cutting board: For chopping veggies and prepping chicken.
• Citrus zester or fine grater: To zest those lemons perfectly.
• Measuring spoons and cups: For accuracy in seasoning and liquids.
• Spatula or tongs: To turn the chicken and toss veggies gently.

How to Prepare One-Pan Lemon Herb Chicken & Veggies

Step 1: Prep the Chicken and Marinade

In a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper. Whisk together until well mixed. Place the chicken breasts in a shallow dish or resealable bag, pour the marinade over them, and ensure they’re evenly coated. Let them marinate for at least 10 minutes—if you have more time, 30 minutes will deepen the flavor.

Step 2: Prepare the Vegetables

While the chicken marinates, chop the cherry tomatoes in halves, dice the bell pepper, slice the zucchini, and chop the red onion. Toss these veggies lightly in a drizzle of olive oil, and season with a pinch of salt and pepper. This little step helps them roast beautifully.

Step 3: Sear the Chicken

Heat your large oven-safe skillet over medium-high heat. Add a tablespoon of olive oil to the pan. Remove chicken breasts from marinade (reserve the marinade) and sear them for 3–4 minutes per side until they develop a golden crust. This locks in the juices and adds flavor.

Step 4: Add Veggies and Remaining Marinade

Once the chicken is seared, push it to the edges of the pan and add the prepared vegetables to the center. Pour the reserved marinade over everything. This will infuse the veggies with the same delicious lemon-herb flavor.

Step 5: Roast Everything Together

Transfer the skillet to a preheated oven at 400°F (200°C). Roast for 15–20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

Step 6: Garnish and Serve

Remove the pan from the oven and sprinkle freshly chopped parsley over the dish. Serve immediately, spooning the pan juices over the chicken and veggies for extra flavor.

If you love this style of easy, flavorful chicken dinners, you might also enjoy the One Pan Tex Mex Chicken And Rice or the creamy and comforting Lemon Pepper Chicken Alfredo Skillet.

No-Store Runs Needed

• Most pantry staples like olive oil, dried herbs, and spices are usually on hand.
• Lemons and garlic are common in kitchen basics and can be stored for weeks.
• Vegetables like zucchini, bell pepper, and onions store well in the fridge for several days.
• If fresh parsley isn’t available, dried parsley or another fresh herb like cilantro or basil works too.

What Not to Do

• Don’t skip searing the chicken first—it’s key for developing flavor and preventing dryness.
• Avoid overcrowding the pan with veggies; they need space to roast properly and caramelize.
• Don’t overcook the chicken; use a meat thermometer for best results to keep it juicy.
• Refrain from adding salt too early to the veggies; adding it right before roasting helps keep their texture intact.

Store, Freeze & Reheat

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat or microwave until heated through. If freezing, place the chicken and veggies in a freezer-safe container and consume within 1 month. Thaw overnight in the fridge for best texture.

Ask & Learn

Can I use chicken thighs instead of breasts?

Absolutely! Bone-in or boneless chicken thighs work wonderfully and tend to stay juicier. Adjust roasting time slightly, as thighs may take a bit longer to cook through.

What other veggies can I add or swap in?

Feel free to customize with vegetables like asparagus, green beans, baby potatoes, or mushrooms. Just adjust the size of pieces for even cooking.

Is there a way to make this recipe dairy-free?

This recipe is naturally dairy-free, making it great for those avoiding dairy. The olive oil, lemon, and herbs provide plenty of flavor without any need for butter or cream.

Can I prepare this recipe ahead of time?

You can marinate the chicken up to 24 hours ahead for deeper flavor. Vegetables can be chopped and stored separately in the fridge. Assemble and cook when ready for the freshest results.

Try These Next

• Garlic Herb Chicken Orzo One Pan – A comforting pasta dish with the same herby goodness.
• One Pan Tex Mex Chicken And Rice – A spicy, satisfying one-pan meal with bold flavors.
• Lemon Pepper Chicken Alfredo Skillet – Creamy and zesty, perfect for a cozy dinner.

The Last Word

This One-Pan Lemon Herb Chicken & Veggies recipe is a shining example of how simple ingredients can come together to create a meal that’s both elegant and effortless. The bright lemon and aromatic herbs elevate everyday chicken, while the medley of roasted vegetables adds texture, color, and nutrition that everyone will love. It’s a perfect recipe for anyone who wants a healthy, flavorful dinner without the hassle of multiple pans or complex steps. Plus, with minimal prep and cleanup, you’ll have more time to savor every bite and share it with those you love.

Give this recipe a try tonight and see how quick and delicious weeknight dinners can be!

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