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Easy One-Pan Lemon Herb Chicken & Veggies: Quick Weeknight Dinner
rosabrinas_cucina
38m
Easy One-Pan Lemon Herb Chicken & Veggies: Quick Weeknight Dinner
Author:
rosabrinas_cucina
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Easy One-Pan Lemon Herb Chicken & Veggies: Quick Weeknight Dinner

Discover how to make a delicious and healthy one-pan lemon herb chicken and vegetable meal in just minutes. Perfect for busy weeknights, this recipe is incredibly simple to prepare with minimal cleanup. Get juicy chicken and perfectly roasted vegetables all cooked together for a wholesome family dinner.
#Easy Recipe
#One Pan Meal
#Chicken Recipe
#Healthy Dinner
#Weeknight Meal
#Roasted Vegetables
#Quick Recipe
Golden Brown Chicken and Roasted Veggies
Golden Brown Chicken and Roasted Veggies

Recipe Information

10m
Prep Time
28m
Cook Time
38m
Total Time
4
Servings
Easy
American
English
Nutrition (per serving)
380
Calories
35g
Protein
20g
Carbs
18g
Fat
Ready to Serve One-Pan Meal
Ready to Serve One-Pan Meal

Ingredients

  • Chicken Thighs
    (boneless, skinless)

    4 pieces

  • Bell Peppers
    (any color, sliced)

    2 medium
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  • Red Onion
    (sliced into wedges)

    1 medium

  • Zucchini
    (sliced)

    1 large

  • Olive Oil

    2 tablespoons

  • Lemon Juice
    (freshly squeezed)

    1 tablespoon

  • Garlic Powder

    1 teaspoon
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  • Dried Oregano

    1 teaspoon

  • Salt
    (or to taste)

    1 teaspoon

  • Black Pepper
    (or to taste)

    1 teaspoon
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Close-up of Juicy Chicken
Close-up of Juicy Chicken

Instructions

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  • 1

    Preheat your oven to 400°F (200°C). Prepare the vegetables by slicing the bell peppers, red onion, and zucchini.
    Step 1 visual
    Preview
    5m
    Step 1 visual
    Preview
    Preheat your oven to 400°F (200°C). Prepare the vegetables by slicing the bell peppers, red onion, and zucchini.
    5m

    Cut vegetables into similar sizes for even cooking.
  • 2

    In a large bowl, combine chicken thighs, sliced vegetables, olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper. Toss well to ensure everything is evenly coated.
    Step 2 visual
    Preview
    3m
    Step 2 visual
    Preview
    In a large bowl, combine chicken thighs, sliced vegetables, olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper. Toss well to ensure everything is evenly coated.
    3m

    Don't overcrowd the bowl, mix in batches if needed.
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  • 3

    Spread the chicken and vegetables in a single layer on a large baking sheet. Ensure there's enough space between items for proper roasting.
    Step 3 visual
    Preview
    2m
    Step 3 visual
    Preview
    Spread the chicken and vegetables in a single layer on a large baking sheet. Ensure there's enough space between items for proper roasting.
    2m

    Line the baking sheet with parchment paper for easier cleanup.
  • 4

    Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender and slightly caramelized.
    Step 4 visual
    Preview
    28m
    Step 4 visual
    Preview
    Roast for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the vegetables are tender and slightly caramelized.
    28m

    Flip vegetables halfway through cooking for even browning.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!

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