One-Pan Lemon Herb Roasted Chicken & Veggies
A simple and delicious one-pan meal featuring roasted chicken and vibrant vegetables, perfect for busy weeknights.
Equipment
- Sheet Pan A large baking sheet lined with parchment paper.
Ingredients
Main Ingredients
- 1.5 pounds chicken breast, cubed
- 2 tablespoons olive oil (for chicken)
- 1 whole lemon, juiced
- 1 teaspoon lemon zest
- 1 teaspoon paprika (for chicken)
- 1 teaspoon garlic powder (for chicken)
- 1 teaspoon dry oregano
- 0.5 teaspoon salt (for chicken)
- 0.5 teaspoon black pepper (for chicken)
- 1 handful fresh cilantro or parsley, chopped (for garnish)
- 24 ounces baby red or yellow potatoes, halved or quartered
- 1 whole zucchini, sliced into coins
- 1 whole red bell pepper, cut into strips
- 1 whole purple onion, sliced
- 0.25 cup olive oil (for veggies)
- 1 teaspoon paprika (for veggies)
- 1 teaspoon garlic powder (for veggies)
- 1 teaspoon salt (for veggies)
- 1 teaspoon black pepper (for veggies)
- 1 teaspoon dry dill
Instructions
- Preheat your oven to 400°F (200°C).
- In a large parchment-lined sheet pan, add the halved or quartered baby potatoes, sliced zucchini, bell pepper, and onion.
- Drizzle the veggies with 1/4 cup olive oil and sprinkle with 1 tsp each of paprika, garlic powder, salt, pepper, and dry dill. Toss everything together until well coated.
- Bake the veggies in the preheated oven for 25 minutes.
- While the veggies are baking, marinate the cubed chicken breast in a bowl with 2 tbsp olive oil, lemon juice, lemon zest, 1 tsp paprika, 1 tsp garlic powder, oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Mix well to ensure the chicken is evenly coated.
- After 25 minutes, carefully remove the veggies from the oven and give them a gentle flip. Add the marinated chicken to the sheet pan, spreading it evenly over the veggies.
- Return the sheet pan to the oven and bake for an additional 15-18 minutes, or until the chicken is cooked through.
- For a crispy finish, set the pan under the broiler for 2 minutes at the end of cooking.
- Serve hot, garnished with an extra squeeze of lemon juice and a sprinkle of fresh cilantro or parsley.
Notes
Feel free to swap in your favorite vegetables for a personalized touch! This dish pairs wonderfully with a side of rice or a fresh salad.