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Easy One-Pan Lemon Herb Chicken and Veggie Dinner

one-pan lemon herb chicken - featured image
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A quick and healthy one-pan dinner featuring lemon herb marinated chicken breasts roasted with a medley of fresh vegetables. Perfect for busy weeknights with minimal prep and cleanup.

Ingredients

Scale
  • 1 to 1.5 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Juice of 1 large lemon
  • 1 teaspoon lemon zest
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper, to taste
  • 1 pound baby potatoes or fingerlings, halved
  • 8 ounces green beans, trimmed
  • 1 cup cherry tomatoes
  • 1 medium red onion, cut into wedges

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
  3. In a small bowl, combine olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, salt, and pepper. Stir well to make the lemon herb marinade.
  4. Place the chicken breasts in a large oven-safe skillet or roasting pan and pour half the marinade over them, turning to coat evenly. Let marinate for 5-10 minutes while prepping veggies.
  5. In a separate bowl, toss halved baby potatoes, green beans, cherry tomatoes, and red onion wedges with the remaining marinade until well coated.
  6. Arrange the marinated vegetables evenly around the chicken breasts in the pan.
  7. Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender when pierced with a fork.
  8. Optional: Broil for the last 2-3 minutes to achieve extra browning, watching closely to prevent burning.
  9. Remove the pan from the oven and let the chicken rest for 5 minutes to redistribute juices.
  10. Serve the chicken alongside the roasted vegetables, spooning any pan juices over the top.

Notes

Patting the chicken dry before seasoning helps achieve better browning. Marinate the chicken and veggies for at least 5-10 minutes to let flavors develop. Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safety. Parboil potatoes for 5 minutes if they take longer to cook. Optional broiling at the end adds crispness. Fresh herbs sprinkled before serving brighten the dish. This recipe is flexible with vegetables and herbs and can be adapted for vegetarian versions by substituting tofu or halloumi.

Nutrition

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

Find it online: https://twinkletaste.com/easy-one-pan-lemon-herb-chicken-and-veggie-dinner-recipe-for-quick-healthy-meals/