One-Pan Lemon Herb Chicken with Roasted Vegetables
A Delicious and Easy Weeknight Meal
Looking for a flavorful and hassle-free dinner option? Look no further! Our One-Pan Lemon Herb Chicken with Roasted Vegetables recipe is the perfect combination of succulent chicken, zesty lemon, and aromatic herbs, all roasted to perfection alongside a medley of colorful vegetables. This quick and easy recipe will not only satisfy your taste buds but also save you precious time in the kitchen.
Ingredients
For this delightful one-pan meal, you will need:
- 4 boneless, skinless chicken breasts
- 1 lemon
- 2 tablespoons olive oil
- 2 cloves of garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- Fresh parsley for garnish
Instructions
Preheat your oven to 400°F (200°C). While the oven is heating up, take a large baking sheet and line it with parchment paper for easy cleanup.
Prepare the lemon herb marinade by combining the olive oil, minced garlic, dried oregano, dried thyme, dried rosemary, salt, and black pepper in a small bowl. Mix everything well to form a flavorful marinade.
Lay the boneless, skinless chicken breasts on the lined baking sheet. Drizzle half of the lemon herb marinade over the chicken, ensuring it is well-coated on both sides. Use your hands to massage the marinade into the chicken, allowing the flavors to infuse. Set aside the remaining marinade for later use.
Thinly slice the lemon and arrange the slices on top of the chicken breasts. The lemon slices will impart a tangy taste to the chicken and keep it juicy during roasting.
Now, it’s time to add the colorful vegetables to the baking sheet. Scatter the sliced red and yellow bell peppers, zucchini, red onion, and cherry tomatoes around the chicken. The vibrant colors not only make this dish visually appealing but also provide a range of nutrients.
Pour the remaining lemon herb marinade over the vegetables and give everything a gentle toss to ensure they are evenly coated.
Place the baking sheet in the preheated oven and roast for approximately 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C). The vegetables should be tender and slightly caramelized.
Once the One-Pan Lemon Herb Chicken with Roasted Vegetables is done roasting, remove it from the oven and let it rest for a few minutes.
Before serving, garnish the dish with freshly chopped parsley, adding a burst of freshness and color to the meal.
Serving and Tips:
Serve this delectable one-pan meal immediately and enjoy the harmonious blend of flavors. You can pair it with a side of steamed rice, quinoa, or crusty bread to soak up the delicious lemon herb sauce. For an extra tangy kick, squeeze some fresh lemon juice over the dish just before serving.
This versatile recipe allows you to experiment with different vegetables based on your preferences or what’s in season. Feel free to include sweet potatoes, broccoli, or asparagus to create your own unique variation.
Conclusion
One-Pan Lemon Herb Chicken with Roasted Vegetables is the epitome of a simple and wholesome dinner that doesn’t compromise on taste. With minimal prep and clean-up, you can have a delightful, nutritious meal ready in no time. This recipe is sure to become a family favorite on busy weeknights!
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