Okay, let’s talk dinner. How about a meal that’s not only packed with flavor and goodness but also super easy to clean up? That’s the magic of our One-Pan Lemon Herb Roasted Chicken and Veggies! Seriously, this recipe is a total game-changer for busy weeknights. We’re talking tender, juicy chicken and perfectly cooked veggies, all bursting with a bright lemon-herb flavor, and it all comes from just one pan.
Think about it: succulent chicken, hanging out with colorful bell peppers, tender broccoli, and sweet potatoes, all mingling with yummy garlic and herbs, roasting together to golden perfection. It’s a complete, healthy meal that tastes amazing, and the best part? You barely have any dishes to wash. This recipe is your secret weapon for those nights when you want a home-cooked, wholesome meal without the fuss. It’s a lifesaver for families, a dream for meal prep, and a joy for anyone who loves delicious food without the complicated steps.
Table of the contetnt
- Why You’ll Love This
- Ingredients
- How to Cook
- Pro Tips for Easy Life
- Serving Suggestions
- Storage and Reheating:
Why You’ll Love This “One-Pan Lemon Herb Roasted Chicken and Veggies“
- Super Easy Cleanup: Everything cooks on a single sheet pan – goodbye mountains of dishes!
- Packed with Goodness: A balanced meal with lean protein and tons of colorful veggies.
- Seriously Tasty: The lemon, garlic, and herbs make every bite sing.
- Ready in a Flash: On the table in under 40 minutes – perfect for busy evenings.
- Make it Your Own: Swap out veggies or adjust the seasonings to your liking.
- Meal Prep Hero: Cook once, eat healthy all week.
Ready to make dinner a breeze? Let’s get started!
- Yields: 4 servings
- Prep time: 15 minutes
- Cook time: 25-30 minutes
Ingredients:
- 1.5 lbs (about 680g) boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
- 4 cups mixed vegetables, cut into similar-sized pieces (like 2 cups broccoli florets, 1 medium red bell pepper diced, 1 medium zucchini sliced, 1 medium sweet potato diced)
- 2 tablespoons olive oil, plus extra for the pan
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (for a hint of smokiness)
- Salt and pepper to taste
- Juice of 1 large lemon (about 3-4 tablespoons)
- Fresh parsley, chopped, for garnish (optional)
How to Cook
- Get the Oven Ready: Preheat your oven to 400°F (200°C). Grab a large (about 13×18-inch) rimmed heavy-duty baking sheet and line it with parchment paper. This makes cleanup so much easier! Seriously, these pre-cut parchment paper sheets are a lifesaver!
- Prep the Veggies: On one side of the pan, spread out your chopped veggies (broccoli, bell pepper, zucchini, sweet potato). Drizzle them with 1 tablespoon of olive oil, sprinkle with half the salt and pepper, and toss them gently to coat.
- Season the Chicken: In a bowl, toss the chicken pieces with the remaining 1 tablespoon of olive oil, oregano, thyme, garlic powder, smoked paprika, and the rest of the salt and pepper. Make sure the chicken is evenly coated in all those yummy flavors.
- Arrange Everything on the Pan: Spread the seasoned chicken pieces in a single layer on the other side of the pan, keeping them separate from the veggies at first.
- Cutting the chicken into even pieces helps it cook perfectly – a good versatile chef’s knife is your best friend here!
- First Bake: Pop the pan into the preheated oven and roast for 15-20 minutes. The chicken should start browning, and the veggies should be getting tender.
- Toss and Finish: Take the pan out of the oven. Use a heat-resistant silicone spatula to gently toss the chicken and veggies together on the pan. Squeeze the lemon juice over everything. Back into the oven for another 10-15 minutes, or until the chicken is cooked through (use an instant-read meat thermometer to make sure it hits 165°F / 74°C) and the veggies are tender, slightly browned, and oh-so-delicious.
- Serve and Enjoy! Carefully remove the pan from the oven. Sprinkle with fresh parsley, if you like. Serve it hot, right from the pan, or transfer it to a serving dish.
Pro Tips for Easy Life:
- Cut it Even: Make sure your chicken and veggies are all roughly the same size. This way, everything cooks evenly.
- Don’t Crowd the Pan: Spread everything out in a single layer. If your pan is too full, use two pans. This helps everything get nice and caramelized.
- Mix it Up: Feel free to use whatever veggies you have on hand! Brussels sprouts, carrots, red potatoes, mushrooms – they all work great.
- Marinade for Extra Flavor: If you have time, let the chicken and veggies marinate in the seasonings for a bit (even overnight in the fridge!).
- Meal Prep Superstar: This is perfect for meal prep! Cook a big batch and pack it into glass meal prep containers for healthy lunches all week. It reheats like a dream.
- Spice it Up! Want a little kick? Add a pinch of red pepper flakes. For a Mediterranean vibe, try some dried dill and a sprinkle of feta cheese after cooking.
- Fresh or Dried Herbs? Dried herbs are fine, but fresh oregano and thyme (about 1 tablespoon each, chopped) will take the flavor to the next level.
Serving Suggestions:
This one-pan meal is fantastic on its own! But if you want to add a little something extra:
- Serve it with fluffy quinoa or brown rice to soak up all the yummy juices.
- A simple green salad adds a nice fresh touch.
- Warm, crusty bread is always a good idea.
Storage and Reheating:
- Storage: Leftovers will keep in an airtight container in the fridge for 3-4 days.
- Reheating: Reheat gently in the microwave or oven (350°F / 175°C) until warmed through. Don’t overcook the chicken, or it will dry out.
This One-Pan Lemon Herb Roasted Chicken and Veggies is all about making your life easier and your meals tastier. Enjoy the simplicity and the amazing flavor!
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