One-Pan Lemon Herb Chicken with Roasted Vegetables


Hello again, fellow foodies! I’m back with another mouthwatering recipe that’s sure to become a favorite in your household. This time, we’re featuring a scrumptious, one-pan dish: Lemon Herb Chicken with Roasted Vegetables. With its tender, juicy chicken and a medley of beautifully roasted veggies, this recipe is both flavorful and fuss-free. So, grab your apron, gather your ingredients, and let’s get started on this fantastic meal!

Section 1: Ingredients

For the Lemon Herb Chicken:

  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • Zest and juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper, to taste

For the Roasted Vegetables:

  • 1 medium zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 small red onion, chopped
  • 1 medium sweet potato, chopped
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Section 2: Instructions

Preparing the Lemon Herb Marinade:

  1. In a medium bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, and chopped thyme. Season with salt and pepper to taste.
  2. Place the chicken breasts in a shallow dish or a large zip-top plastic bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Cover (or seal the bag) and refrigerate for at least 30 minutes or up to 2 hours.

Roasting the Chicken and Vegetables:

  1. Preheat your oven to 425°F (220°C) and lightly grease a large, rimmed baking sheet.
  2. In a large mixing bowl, combine the chopped zucchini, bell pepper, onion, sweet potato, and cherry tomatoes. Drizzle with olive oil and season with salt and pepper, tossing to ensure even coating.
  3. Arrange the marinated chicken breasts on the prepared baking sheet, leaving space between each piece. Surround the chicken with the seasoned vegetables, spreading them out in a single layer.
  4. Roast the chicken and vegetables in the preheated oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

Section 3: Serving Suggestions

  • Serve the Lemon Herb Chicken and Roasted Vegetables over a bed of cooked quinoa, brown rice, or couscous for a complete meal.
  • For added freshness, toss a simple green salad with a light vinaigrette and serve it alongside the chicken and vegetables.


There you have it – a wholesome, delectable, and easy-to-prepare One-Pan Lemon Herb Chicken with Roasted Vegetables! This dish is perfect for busy weeknights, yet impressive enough for dinner parties. The best part? Cleanup is a breeze, thanks to the one-pan method. Give this recipe a try, and let me know your thoughts in the comments below. Don’t forget to share this recipe with friends and family, and stay tuned for more delicious culinary adventures! Happy cooking!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: