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Homemade One-Pan Lemon Herb Chicken & Veggies dish photo
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One-Pan Lemon Herb Chicken & Veggies

This One-Pan Lemon Herb Chicken & Veggies is SO EASY! Juicy chicken breasts with zesty lemon and fresh herbs roasted alongside colorful veggies for a quick, flavorful dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Keyword: Chicken, Dairy-Free, Easy, Gluten-Free, Healthy, One-Pan, Quick
Servings: 4 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil for sautéing and roasting
  • 2 lemons juiced and zested
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup cherry tomatoes halved
  • 1 bell pepper diced
  • 1 zucchini sliced
  • 1 red onion chopped
  • fresh parsley for garnish

Instructions

  • 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.
  • 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.
  • 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 golden.
  • Push the chicken to the edges of the pan and add the prepared vegetables to the center. Pour the reserved marinade over everything.
  • Transfer the skillet to a preheated oven at 400°F (200°C). Roast for 15–20 minutes or until the chicken reaches 165°F (74°C) and vegetables are tender.
  • 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.

Equipment

  • Large oven-safe skillet or roasting pan
  • Sharp Knife
  • Cutting Board
  • Citrus zester or fine grater
  • Measuring spoons and cups
  • Spatula or tongs

Notes

  • Marinate chicken for up to 30 minutes or longer for deeper flavor.
  • Use a meat thermometer to avoid overcooking chicken and keep it juicy.
  • Customize veggies by adding asparagus, green beans, or mushrooms as desired.
  • Leftovers keep well refrigerated for 3 days; freeze up to 1 month.
  • Sear chicken first to develop flavor and a golden crust.