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Easy One-Pan Lemon Herb Chicken Recipe with Roasted Vegetables for Perfect Weeknight Dinner

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A quick and fuss-free one-pan meal featuring juicy lemon herb chicken breasts roasted alongside caramelized vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 2 lemons (zested and juiced)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 2 cups baby potatoes, halved (Yukon gold or red potatoes)
  • 1 large zucchini, sliced into thick rounds
  • 1 red bell pepper, cut into chunks
  • 1 cup cherry tomatoes
  • 1 medium red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary or fresh if available
  • Salt and pepper, to taste

Instructions

  1. In a medium bowl, whisk together the juice and zest of 2 lemons, olive oil, minced garlic, oregano, thyme, salt, and pepper. Add the chicken breasts and toss to coat evenly. Let sit at room temperature for 10 minutes or refrigerate for up to 2 hours for deeper flavor.
  2. Preheat your oven to 425°F (220°C). In a large bowl, combine baby potatoes, zucchini, bell pepper, cherry tomatoes, and red onion. Drizzle with olive oil, sprinkle rosemary, salt, and pepper, and toss well to coat every piece.
  3. Spread the vegetables evenly on a large rimmed baking sheet, leaving space for the chicken breasts. Place marinated chicken breasts among the veggies. Pour any leftover marinade over the chicken and vegetables.
  4. Place the pan in the oven and roast for 25 to 30 minutes, flipping the veggies and turning the chicken halfway through cooking. The chicken should reach an internal temperature of 165°F (74°C) and veggies should be fork-tender with some caramelized edges.
  5. Remove the pan from the oven and let the chicken rest for 5 minutes before slicing. Serve the chicken alongside the roasted veggies and spoon any pan juices over the top.

Notes

If cherry tomatoes soften too early, add them halfway through roasting. Avoid overcrowding the pan to ensure veggies crisp instead of steam. Pound thick chicken breasts for even cooking. Let chicken rest after roasting to keep it juicy. Use room temperature chicken for even cooking.

Nutrition

Keywords: one-pan, lemon herb chicken, roasted vegetables, easy dinner, weeknight meal, healthy, gluten-free, quick recipe

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