Lemon Herb Chicken and Vegetables (Printable version)

Juicy chicken and colorful vegetables roasted with zesty lemon and herbs for an easy one-pan dinner.

# Ingredient list:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1 teaspoon paprika
08 - ¾ teaspoon salt
09 - ½ teaspoon freshly ground black pepper

→ Vegetables

10 - 2 cups baby potatoes, halved
11 - 2 medium carrots, peeled and sliced
12 - 1 red bell pepper, sliced
13 - 1 yellow bell pepper, sliced
14 - 1 small red onion, cut into wedges
15 - 1½ cups broccoli florets
16 - 2 tablespoons olive oil
17 - ½ teaspoon salt
18 - ¼ teaspoon black pepper

→ Garnish

19 - Fresh parsley, chopped
20 - Lemon wedges

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, whisk together olive oil, lemon zest and juice, garlic, oregano, thyme, paprika, salt, and pepper. Add chicken breasts and toss to coat evenly. Let marinate while preparing vegetables.
03 - In a separate bowl, combine potatoes, carrots, bell peppers, red onion, and broccoli. Drizzle with olive oil, salt, and pepper; toss to coat.
04 - Arrange vegetables on the prepared sheet pan in a single layer. Nestle marinated chicken breasts among the vegetables.
05 - Roast in the oven for 30–35 minutes, or until the chicken is cooked through (internal temperature 165°F) and vegetables are tender and lightly browned.
06 - Remove from oven. Let rest 3 minutes, then garnish with chopped parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The cleanup is practically nonexistent since everything roasts together on one pan
  • The lemon and herbs make the whole house smell incredible while it cooks
  • You get protein and vegetables in one gorgeous, colorful meal
02 -
  • Crowding the pan will steam everything instead of roasting, so use two pans if needed
  • The chicken continues cooking slightly while it rests, so pull it at 160°F if you prefer it more juicy
  • Thicker chicken breasts may need an extra 5 minutes, while thinner ones cook faster
03 -
  • Cut your vegetables into uniform sizes so everything finishes cooking at the same time
  • Use a rimmed baking sheet to catch any juices that might otherwise burn in your oven

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