Classic Lemon Herb Chicken and Veggies One-Pan Dinner
This easy one-pan dinner features tender chicken and roasted vegetables infused with bright lemon and savory herbs. It's a healthy and flavorful meal perfect for a busy weeknight.
Equipment
- oven
- large baking sheet
- parchment paper
- large bowl
- tongs (optional)
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- broccoli cut into florets
- 2 bell peppers any color, chopped into 1-inch pieces
- red onion chopped into 1-inch pieces
Seasoning & Dressing
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 0.5 tsp dried thyme
- 0.5 tsp salt
- 0.25 tsp black pepper
- lemon half thinly sliced, half for juice
- Fresh parsley chopped, for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the chopped chicken, broccoli florets, bell peppers, and red onion.
Seasoning & Roasting
- Drizzle olive oil over the ingredients, then sprinkle with garlic powder, dried oregano, dried thyme, salt, and black pepper. Toss everything until evenly coated.
- Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet, arranging lemon slices among them. Roast for 20-25 minutes, or until the chicken is cooked through and vegetables are tender-crisp.
- Halfway through cooking (around 10-12 minutes), gently shake the pan or use tongs to flip the ingredients for even browning.
Finishing & Serving
- Remove from the oven, squeeze fresh lemon juice over the top, and garnish with fresh chopped parsley if desired. Serve immediately.
Notes
Ensure not to overcrowd the pan for even roasting; use two pans if necessary. The internal temperature of the chicken should reach 165°F (74°C).