One-Pan Lemon Herb Chicken & Vegetables – Step-by-Step Guide to a Healthy, Easy Dinner!

This vibrant, flavorful dish is perfect for busy weeknights or cozy family dinners. Follow along step-by-step as we guide you through making this delicious one-pan meal with minimal effort and maximum flavor.

Step 1: Gather Your Ingredients

Before you start cooking, make sure you have all your ingredients ready. Here’s what you’ll need:

• 4 boneless, skinless chicken breasts (or thighs)
• 2 tablespoons olive oil (divided)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano (or Italian seasoning)
• 1 lemon (zested and juiced)
• 1 pound baby potatoes, halved
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 medium zucchini, chopped
• 2 cloves garlic, minced
• Fresh parsley, chopped (for garnish)

Optional: Parmesan cheese for serving.

Step 2: Preheat the Oven

1. Preheat your oven to 400°F (200°C) .
2. Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.

Step 3: Season the Chicken

1. Pat the chicken dry with paper towels to help it brown nicely in the oven.
2. In a small bowl, mix together 1 tablespoon olive oil , salt , pepper , garlic powder , oregano , lemon zest , and half of the lemon juice .
3. Rub this seasoning mixture evenly over both sides of the chicken breasts. Set the chicken aside while you prepare the vegetables.

Step 4: Prep the Vegetables

1. In a large mixing bowl, combine the baby potatoes , broccoli florets , red bell pepper slices , and chopped zucchini .
2. Drizzle the vegetables with the remaining 1 tablespoon olive oil and sprinkle with a pinch of salt and pepper . Toss everything together until the vegetables are evenly coated.
3. Spread the seasoned vegetables evenly across the prepared baking sheet.

Step 5: Arrange the Chicken on the Pan

1. Place the seasoned chicken breasts on top of the bed of vegetables, spacing them out evenly so they cook properly.
2. Drizzle the remaining lemon juice over the entire pan—both the chicken and the vegetables—for an extra burst of citrusy flavor.

Step 6: Roast in the Oven

1. Carefully transfer the baking sheet to the preheated oven.
2. Roast for 20–25 minutes , or until:

• The chicken reaches an internal temperature of 165°F (75°C) when checked with a meat thermometer.
• The vegetables are tender and slightly caramelized around the edges.

Step 7: Rest and Garnish

1. Once the chicken is cooked, remove the baking sheet from the oven and let the chicken rest for 5 minutes . This allows the juices to redistribute, keeping the chicken moist and flavorful.
2. Sprinkle the dish with freshly chopped parsley for a pop of color and freshness.
3. Optional: Grate some Parmesan cheese over the top for added richness.

Step 8: Serve and Enjoy

1. Divide the chicken and roasted vegetables onto plates or bowls.
2. Serve hot with a slice of lemon on the side for squeezing over the dish if desired.
3. Pair with crusty bread, a side salad, or quinoa for a complete meal.

Tips & Variations

• Swap Proteins: Use salmon fillets, shrimp, or tofu instead of chicken for variety.
• Add More Veggies: Throw in carrots, cauliflower, or asparagus for extra nutrients.
• Spice It Up: Add a pinch of red pepper flakes or smoked paprika for a little heat.
• Make It Creamy: Stir in a dollop of Greek yogurt or cream after roasting for a creamy twist.

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Nutritional Information (Per Serving):

Assuming 4 servings:
Calories: 320 | Protein: 35g | Carbs: 20g | Fat: 12g | Fiber: 4g

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High-Quality Photos

Include step-by-step photos for each major stage:

1. A photo of all the ingredients laid out (mise en place).
2. A close-up of the seasoned chicken and vegetables before roasting.
3. A shot of the dish fresh out of the oven, golden and aromatic.
4. A final plated image with parsley garnish and lemon slices for presentation.