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Easy One-Pan Lemon Herb Chicken Recipe with Roasted Summer Vegetables

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A quick and healthy one-pan meal featuring juicy lemon herb chicken breasts roasted alongside tender summer vegetables, perfect for busy weeknights.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 2 tablespoons olive oil (extra virgin preferred)
  • Juice and zest of 1 large lemon
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • 1 teaspoon dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 medium zucchini, sliced into rounds
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • Salt and black pepper, to taste
  • Optional garnish: fresh parsley or basil, chopped
  • Optional garnish: lemon slices for serving

Instructions

  1. Marinate the chicken: In a medium bowl, combine olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and pepper. Add chicken breasts and toss to coat evenly. Let sit for 10 minutes or up to 30 minutes in the fridge for extra flavor.
  2. Prep the vegetables: On a large baking sheet, toss zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, dried basil, salt, and pepper. Spread in a single layer.
  3. Arrange the chicken: Nestle the marinated chicken breasts among the vegetables on the baking sheet, leaving space around each piece for heat circulation.
  4. Roast: Preheat oven to 425°F (220°C). Roast the chicken and vegetables for 20-25 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized. Flip chicken and stir vegetables halfway through cooking.
  5. Check and rest: Remove from oven and let chicken rest for 5 minutes before serving. Taste vegetables and season with extra salt or lemon juice if needed.
  6. Garnish and serve: Sprinkle chopped fresh parsley or basil over the dish and add lemon slices for presentation.

Notes

Use a meat thermometer to ensure chicken reaches 165°F for safety and juiciness. Flip chicken and stir vegetables halfway through roasting for even cooking. If you prefer less soft cherry tomatoes, add them halfway through roasting. Rest chicken before slicing to retain juices. You can marinate chicken up to 24 hours ahead. Substitute vegetables seasonally or to preference. For stovetop method, sear chicken then add veggies and cover to steam until cooked.

Nutrition

Keywords: lemon herb chicken, one-pan dinner, roasted vegetables, healthy chicken recipe, summer dinner, easy chicken recipe, gluten-free, dairy-free

Find it online: https://grubella.com/easy-one-pan-lemon-herb-chicken-recipe-with-roasted-summer-vegetables-for-a-perfect-healthy-dinner/