Go Back
When it comes to weeknight dinners, simplicity and flavor are key. The Zesty One-Pan Lemon Herb Chicken & Veggies is the perfect solution for those looking for a quick yet satisfying meal. This dish not only delivers a burst of fresh flavors but also comes together in one pan, making it an ideal choice for busy families or anyone who wants to minimize cleanup time. The combination of juicy chicken, vibrant vegetables, and a zesty lemon herb marinade creates a delightful culinary experience that will leave your taste buds craving more.

One-Pan Lemon Herb Chicken and Veggies

Discover the joy of hassle-free cooking with the Zesty One-Pan Lemon Herb Chicken & Veggies recipe. Perfect for busy weeknights, this flavorful dish combines juicy chicken thighs, vibrant seasonal vegetables, and a refreshing lemon herb marinade, all cooked in one pan. Experience the ease of quick prep and minimal cleanup while savoring a delightful meal that's both nutritious and satisfying. Elevate your dining experience with this delicious culinary creation.
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken thighs

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Juice and zest of 1 large lemon

1 cup cherry tomatoes, halved

1 cup zucchini, sliced into half-moons

1 cup bell peppers, sliced (any color)

1 red onion, cut into wedges

Fresh herbs for garnish (parsley or basil)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Marinade: In a small bowl, mix together the olive oil, garlic powder, onion powder, oregano, thyme, smoked paprika, lemon juice, lemon zest, salt, and pepper.

      Marinate the Chicken: Place the chicken thighs in a large bowl or a zip-top bag and pour the marinade over the chicken. Make sure the chicken is well-coated. Let it marinate for at least 15 minutes (or up to 2 hours in the fridge for deeper flavor).

        Prepare the Vegetables: In a large mixing bowl, combine the cherry tomatoes, zucchini, bell peppers, and red onion. Drizzle with olive oil, and season with salt, pepper, and a sprinkle of dried oregano. Toss to coat the veggies evenly.

          Assemble in the Pan: Lay the marinated chicken thighs in the center of a large rimmed baking sheet. Surround the chicken with the prepared vegetables, spreading them out evenly.

            Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown. The vegetables should be tender and slightly caramelized.

              Garnish and Serve: Remove the pan from the oven and garnish with fresh herbs. Serve warm, spooning some of the pan juices over the chicken and veggies for extra flavor.

                Enjoy this delightful, easy to prepare one-pan meal that's bursting with freshness and flavor!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4