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One Pan Lemon Herb Chicken Veggies
Mirha Pretty

One Pan Lemon Herb Chicken Veggies

This one pan lemon herb chicken with veggies is a simple, healthy meal packed with bright citrus flavor and aromatic herbs. Juicy roasted chicken cooks alongside colorful vegetables, all in one pan for easy cleanup. It’s perfect for busy weeknights when you want something fresh and satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 4 boneless chicken breasts
  • 2 cups broccoli florets
  • 1 cup baby carrots
  • 1 cup sliced bell peppers
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp salt
  • ½ tsp black pepper

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet or roasting pan.
  2. Place chicken breasts in the center of the pan.
  3. Arrange broccoli, carrots, and bell peppers around the chicken.
  4. In a bowl mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
  5. Drizzle the lemon herb mixture evenly over the chicken and vegetables.
  6. Toss vegetables lightly to coat them in the seasoning.
  7. Roast in the oven for 25–30 minutes until the chicken is cooked through and vegetables are tender.
  8. Remove from oven and let rest for 5 minutes before serving.

Notes

  • Use chicken thighs for extra juicy flavor.
  • Add zucchini or potatoes for more vegetables.
  • Squeeze extra fresh lemon juice before serving.
  • Store leftovers in the refrigerator for up to 3 days.

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